Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
January 26 2018
Bemidji Outdoor Sports Show - Mexican Chicken and Rice...In a Thermos
1 1/2 tablespoons vegetable oil, divided use
6 boned and skinned chicken thighs (1½-2 pounds)
1 cup chopped yellow onion
1/2 cup chopped green bell pepper
2 garlic cloves, minced
3/4 cup long-grain white rice
1 can (14½ ounces) whole tomatoes, with juice, cut up
1 cup chicken broth
1/2 cup fresh tomato salsa
1/4 teaspoon ground cumin
1/4teaspoon salt
Freshly ground pepper to taste
Preheat oven to 350 degrees Fahrenheit. In a Dutch oven over medium-high heat, warm 1 tablespoon oil. Add chicken and cook until lightly browned, about 5 minutes on each side.
Transfer chicken to a plate. In the same Dutch oven over medium heat, warm remaining ½ tablespoon oil. Add onion, bell pepper, and garlic and saute until tender, about 4 minutes. Stir in rice.
Add tomatoes with juice, broth, salsa, cumin, salt, and pepper and cook for 2 minutes. Return chicken to pot and mix well. Cover and bake until rice is tender and chicken is no longer pink in the center, 45-50 minutes.
Fill in a Thermos and enjoy on the ice.