Southwest Chicken and Rice
"This is quick and easy. Dinner in under 45 minutes. It came about when I left a bag of frozen chicken thighs out while rearanging my freezer. It wasn't safe to refreeze them so I tried to use them with what I had on hand. It's a bit of all right."
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 2 tablespoons olive oil
- 1 cup basmati rice, uncooked
- 3 tablespoons olive oil
- 5 chicken thighs, cut into large bite sized pieces
- 2 yellow onions, chopped
- 2 pasilla chiles, roasted,seeded,devained,chopped
- 4 cloves garlic, minced
- 5 tomatoes, blanched,skinned,and chopped
- 2 cups chicken stock, homade is best
- 1 tablespoon new mexico chile powder, freshly ground
- 1 teaspoon cumin, freshly ground
- 6 -8 sprigs fresh cilantro, chopped
- salt & freshly ground black pepper
directions
- Prep all ingredients.
- Heat a dutch oven over med-high heat.
- Add 2 TBS Oil, heat.
- Add Rice, stir fry'til Rice turns translucent.
- Remove and set aside.
- Add 3 TBS oil, heat.
- Add Chicken, brown, remove, set aside.
- Add Onions and chiles, saute (stir fry)'til onions are translucent.
- Add Garlic, saute'til garlic is wilted.
- Add Chicken, Rice, Tomatoes, Chicken Stock, Chili Powder, and Cummin.
- Bring to a simmer, cover and simmer for 20 minutes.
- Adjust seasoning, stir in Cilantro.
- Serve with something to counterpoint the spicy flavor.
- Cucumber or Chayote salad works well.
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Reviews
-
This is a yummy dish and very easy! Nice blend of flavors. Will be making this again. Made for Zaar Chef Alphabet Soup.
RECIPE SUBMITTED BY
Pierre Dance
Kennewick, WA
I'm a 73 year old male. I live in the desert in Southeast Wasington. Yes, Virginia, Southeast Washington is Desert, Cacti, Sage Brush, Wile E. Coyote, the whole nine yards.The Columbia River flows through the middle of it and is its saving grace.
Some of the jobs. I've held are Well Driller, Aircraft Machanic, Handyman, Electrician,Merchant Seaman, And most recently Long haul Driver.My hobbies are cooking, Kite making, and Good movies (plus anything that strikes my fancy)
My first cookbook was Fanny Farmer Original Boston Cooking School Cookbook and its still the first of all of my cookbooks that I go to. It has the best Biscuit recipe going and the only change I make to its Cornbread recipe is to add a half teaspoon of Cayenne to bring out the flavor of the cornmeal.
I injured my knee and have had the last year off and what I've done is go quietly mad. I'm now semi retired and try to figure out plan 'E'. A, B, C, and D phased out so it's time to move on, where, the hell ever, that is.