Serves     8

Ingredients

2T olive oil
8 skinless chicken thighs, with or without bone, or drumsticks and thighs
2oz. smoked ham, diced
1 medium onion, chopped
1 cubanelle (light green sweet) pepper, or other green pepper, chopped
1 jalapeno pepper, seeded and minced
3 cloves garlic, minced
1½t unsalted chili powder
½t ground cumin
1½c long grain white rice
14oz. can diced tomatoes
1T tomato paste
1¼c frozen corn (optional but highly recommended)
2c low sodium chicken broth or stock
½t salt, or to taste
½t ground black pepper
2T fresh parsley, chopped

 

Directions

Once the prep is done and the chicken is browned, this is a snap to prepare as everything cooks together. A delicious version of one of the most popular of all Mexican recipes. Add a salad and you have a meal. Use whatever cut of chicken you like – I used boneless, skinless for ease of serving buffet‐style.

In a large heavy pot, heat the oil over medium to medium‐high heat. Add some of the chicken, not crowding the pan so it will brown well. Brown the chicken, in batches, and set aside. If there is more than 3 or so tablespoons of fat in the pan (likely if you use parts with skin) drain some off, carefully. If using boneless thighs, cut them into 2 inch pieces once it is cool enough to handle and reserve. Reduce the heat to medium and add the ham and onion. Cook, stirring occasionally, until the onion begins to soften, about 6 minutes. Add both peppers and garlic and cook another 3 minutes. Add the chili powder and cumin and stir. Add the rice and cook, stirring, for 3 minutes. Add tomatoes, tomato paste broth, salt and pepper and stir well. Add the chicken – if using boneless thighs in small pieces, stir the pieces in. If using
parts, lay them on top of the rice in an even layer. Bring to a boil, reduce heat, cover and simmer over low heat for about 25 minutes. It is likely the bottom will stick, but don’t worry! Just leave the cover on for about 5 – 10 minutes after the dish is cooked and the rice will miraculously “unstick.”

Country:
Mexico


Notes and Instructions