| |
|
|
|
Tex-Mex Chicken and Brown RicePreheat oven to 300
410 calories per 1 1/2 c serving
DO NOT SUBSTITUTE WHITE RICE
8 garlic cloves, minced
2 tsp chili powder
1/2 tsp hot sauce
1 lb boneless, skinless chicken thighs, trimmed
1 onion, minced (about 1 cup)
1 red bell pepper, stemmed, seeded and chopped medium
1 1/2 c thawed frozen corn(or 2 ears fresh corn kernels)
2 jalapeno chilis, stemmed, seeded and minced
1 tsp canola oil
1 cup long-grain brown rice, rinsed
1 1/4 cups low sodium chicken broth
4 scallions sliced thin
1 Tbsp fresh lime juice
Combine half of the garlic, 1 tsp of the chili powder, hot sauce and 1/8 tsp salt and 1/4 tsp pepper in a large bowl. Stir in the chicken thighs to coat, set aside.
Combine the onion, bell pepper, corn, jalapenos, oil and 1/8 tsp salt in a large Dutch oven. Cover and cook over medium-low heat, stirring occasionally until the vegetables are softened, 8-10 mins. Stir in the remaining garlic, remaining 1 tsp chili powder, and rice and cook until fragrant, about 30 secs. Stir in the broth, scraping up brown bits.
Lay the chicken on top of the rice. Bring to a simmer, cover and transfer to the oven. Cook until the rice is tender and the liquid is almost fully absorbed, 50-65 mins.
Transfer to a plate. Cover the pot and let the rice steam for 10 mins. Meanwhile, when chicken is cooled, shred the meat into bite size pieces.
Stir the shredded chicken, scallions and lime juice into the rice. Season with salt and pepper.
|
|
| |
|
|
