Fiesta Chicken and Rice
4 boneless chicken breasts (about 1 1/2 pounds)
2 Tablespoons Canola oil
1 cup long-grain rice
1 medium yellow onion, diced
4 garlic cloves, minced
1 teaspoon dried oregano, preferably Mexican
1 to 2 teaspoons adobe sauce
1 teaspoon hot Mexican chili powder
1 (28-ounce) can petite diced tomatoes, drained
2 Poblano peppers, diced
1 1/4 cups low-sodium chicken broth
1/4 cup chopped fresh cilantro
4 ounces Chihuahua cheese, grated
4 green onions, thinly sliced
Pat the chicken breast dry with paper towel and season with kosher salt and freshly ground pepper. In a large non-stick skillet, heat the oil over medium-high heat. Cook the chicken breast until golden brown on one side, about 4-6 minutes. Transfer chicken to a large plate, leaving the fat in the pan.
Add the rice, onion, and 1/2 teaspoon kosher salt to the skillet and cook, stirring frequently until grains are sizzling and toasted and the onion begins to soften, about 3 minutes (reduce the heat if the rice begins to brown too quickly). Stir in garlic, oregano, chili powder and adobe sauce and cook until fragrant, about 15 seconds. Stir in tomatoes, Poblanos, and broth and bring to a boil, scraping up any browned bits. Nestle chicken, browned side up, into rice and pour in any accumulated juices. Cover skillet, reduce the heat to low, and cook until the chicken is cooked through, about 12 minutes.
Working quickly, transfer the chicken to a cutting board and cover loosely with a sheet of foil. Stir rice, replace cover, and continue cooking until rice is tender and liquid is absorbed, about 12 minutes. Slice chicken breasts into 1/2-inch slices.
Remove the skillet from the heat. Stir in the cilantro and arrange sliced chicken on top of rice. Sprinkle the cheese on top of the chicken. Cover and let stand until the cheese is melted, about 5 minutes. Remove the cover and sprinkle with the green onions. Serve with tortillas, chopped avocado, and lime wedges. Enjoy!
Printed from thegalleygourmet.net