I had a package of boneless, skinless chicken thighs in the fridge. I couldn't decide whether to go the Italian, Asian or Mexican route. I will put Italian and Asian on the back burner of my brain for awhile. Tonight's result was amazing.
1 1/2 lb. boneless/skinless chicken thighs
1 T. peanut or vegetable oil
Tone's Southwest Chipotle Seasoning
1 medium yellow onion, chopped
1 jalapeno, stemmed, seeded and diced
2 Anaheim peppers, stemmed, seeded and diced
5 cloves garlic, minced
1 large package yellow rice
2 cups chicken broth
2 cans diced tomatoes with juice
1 can whole kernel corn, drained
1 can black beans, drained and rinsed
Garnish ideas: Shredded Mexican blend cheese, sour cream, chopped cilantro, sliced green onions, black olives
Take chicken thighs, one at a time, and place between two sheets of plastic wrap. Pound until 1/2 inch thick. Liberally season with Tone's Seasoning.
Heat oil in a large, deep skillet over medium high heat. Place a few pieces of chicken at a time in the oil and cook until golden brown. Repeat until all chicken is browned. Let chicken rest on a plate while you continue cooking the vegetables.
Lower heat to low and add onions, peppers and garlic. Stirring frequently let the vegetables cook for 5 - 6 minutes until they begin to soften.
Next add the yellow rice and stirring constantly, let the rice slightly brown, 1 - 2 minutes.
Slowly pour in the chicken stock and scrape up the browned bits from the bottom of the skillet.
Next add the corn, beans and tomatoes and bring to a gentle simmer.
Cover and let the rice cook for 10 minutes. Remove cover and stir gently. Replace cover.
While rice cooks, slice the chicken thighs into 1 inch thick slices.
Add the chicken to the rice mixture and gently stir to combine.
Return cover to the skillet and let cook for 10 - 15 more minutes until rice is tender and cooked through. Remove lid and, if needed, let cook for a few more minutes until mixture has thickened.
Serve with tortillas or tortilla chips and garnish with your favorite toppings.
Take chicken thighs, one at a time, and place between two sheets of plastic wrap. Pound until 1/2 inch thick. Liberally season with Tone's Seasoning.
Heat oil in a large, deep skillet over medium high heat. Place a few pieces of chicken at a time in the oil and cook until golden brown. Repeat until all chicken is browned. Let chicken rest on a plate while you continue cooking the vegetables.
Lower heat to low and add onions, peppers and garlic. Stirring frequently let the vegetables cook for 5 - 6 minutes until they begin to soften.
Next add the yellow rice and stirring constantly, let the rice slightly brown, 1 - 2 minutes.
Slowly pour in the chicken stock and scrape up the browned bits from the bottom of the skillet.
Next add the corn, beans and tomatoes and bring to a gentle simmer.
Cover and let the rice cook for 10 minutes. Remove cover and stir gently. Replace cover.
While rice cooks, slice the chicken thighs into 1 inch thick slices.
Add the chicken to the rice mixture and gently stir to combine.
Return cover to the skillet and let cook for 10 - 15 more minutes until rice is tender and cooked through. Remove lid and, if needed, let cook for a few more minutes until mixture has thickened.
Serve with tortillas or tortilla chips and garnish with your favorite toppings.
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