Chicken and Rice
Every Latin country has their own version of chicken and rice. This happens to be a simple Mexican variation. The recipe is pretty straight forward. The most important thing to do with this recipe is to keep the lid on the Dutch oven once the chicken pieces are added. Do not stir! Just let it be. You want to keep in all of the heat and moisture.
Ingredients
- 2 cups rice rinsed
- 4 whole chicken legs cut apart
- salt and pepper
- 3 tbsp vegetable oil
- 1/2 cup carrots cubed
- 3 green onion chopped
- 1/2 cup onion diced
- 1/2 cup peas
- 4 garlic cloves minced
- 3 roma tomatoes
- cilantro
- 1 1/2 cup water
Instructions
- In a blender or food processor, add the tomatoes, garlic, and water.
- Purée. Set aside.
- Pat your chicken dry. Season with salt and pepper. In a large Dutch oven, heat up cooking oil over medium high heat. Brown the chicken on each side for 6-7 minutes.
- Set the chicken aside.
- In the same Dutch oven, add the rice. Cook for a couple of minutes, scraping up any chicken bits with a wooden spoon.
- Add in the onion, carrot, and green onion. Cook for a couple more minutes.
- Add the tomato garlic purée. Stir, season with salt, and bring to a boil.
- Reduce the heat to medium. Add in the chicken pieces, peas, and cilantro. Cover and cook for 10 minutes without stirring.
- Turn off the heat. Keep the cover on and let rest for 15-20 minutes.
- Eat this up!
