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
- 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
- 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.
- 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.
- 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.