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MEXICAN CHICKEN AND RICE

MEXICAN CHICKEN AND RICE

Chicken and rice is a comfort meal for me. You can buy chicken thighs very inexpensively. Did you know that chicken thighs have more flavor then a breast???? This meal is so inexpensive, yet so delicious. I have had many of you ask for more ONE POT WONDERS!!!! This is a great one!
MEXICAN CHICKEN AND RICE- Be sure to give this one pot wonder a try! thefoodnanny.com

MEXICAN CHICKEN AND RICE

  • 8 chicken thighs
  • 1 1/2 Tablespoons olive oil
  • 1 1/2 Tablespoons unsalted butter
  • 1/2 cup onion (chopped)
  • 3 cloves garlic (minced)
  • 1 cup long grain white rice
  • 2 large tomatoes (chopped)
  • 2 1/4 cups chicken broth
  • 1/2 teaspoon chili powder
  • 1 teaspoon salt
  • Fresh ground pepper
  • 1 1/2 cups frozen peas
  1. Remove the skin from the chicken thighs, if desired. Wipe off the chicken with a wet paper towel. In a medium size pan over medium heat, add olive oil and unsalted butter. Place the chicken in the pan and fry, about 7 min. per side. Remove chicken to a plate.
  2. To the drippings, add the onion, garlic and rice. Stir and fry until light brown. Add chopped tomatoes, chicken broth, chili powder, salt and fresh ground pepper to taste.
  3. Turn up the heat and bring to a boil. Return the chicken to the pan; lower the heat, cover and simmer about 30 min. or until the rice is tender. Mix in the peas just before serving.

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