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Southwest Chicken and Rice

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“This is quick and easy. Dinner in under 45 minutes. It came about when I left a bag of frozen chicken thighs out while rearanging my freezer. It wasn't safe to refreeze them so I tried to use them with what I had on hand. It's a bit of all right.”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 2 tablespoons olive oil
  • 1 cup basmati rice, uncooked
  • 3 tablespoons olive oil
  • 5 chicken thighs, cut into large bite sized pieces
  • 2 yellow onions, chopped
  • 2 pasilla chiles, roasted,seeded,devained,chopped
  • 4 cloves garlic, minced
  • 5 tomatoes, blanched,skinned,and chopped
  • 2 cups chicken stock, homade is best
  • 1 tablespoon new mexico chile powder, freshly ground
  • 1 teaspoon cumin, freshly ground
  • 6 -8 sprigs fresh cilantro, chopped
  • salt & freshly ground black pepper

Directions

  1. Prep all ingredients.
  2. Heat a dutch oven over med-high heat.
  3. Add 2 TBS Oil, heat.
  4. Add Rice, stir fry'til Rice turns translucent.
  5. Remove and set aside.
  6. Add 3 TBS oil, heat.
  7. Add Chicken, brown, remove, set aside.
  8. Add Onions and chiles, saute (stir fry)'til onions are translucent.
  9. Add Garlic, saute'til garlic is wilted.
  10. Add Chicken, Rice, Tomatoes, Chicken Stock, Chili Powder, and Cummin.
  11. Bring to a simmer, cover and simmer for 20 minutes.
  12. Adjust seasoning, stir in Cilantro.
  13. Serve with something to counterpoint the spicy flavor.
  14. Cucumber or Chayote salad works well.

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