Chicken with Rice

         Chicken with Rice

This classic Mexican dish is always a good choice!

Ingredients
8  Chicken thighs (about 6 oz each)
1  Tblsp  Chili powder

2   Tblsp  Olive oil
2   Small  White onions, chopped
4   Ounces  Cooked ham, finely diced - about ½ Cup (optional)
2   Fresh      Jalapeno chilies, rinsed, stemmed, seeded and finely chopped
1 ½  Cups  Long-grain rice
3   Cloves  Garlic, minced
2   Cups   Chicken broth
½  Tsp  Dried oregano
1   Can (14 oz)  Stewed tomatoes
1 ¾  Cups   Frozen corn (9 oz) – OR 1 Cup frozen green peas (do not thaw)
1/3   Cup   Chopped fresh mint leaves for garnish
Sal

Procedure

- Remove skin from chicken. Trim off and discard excess fat.
- Wash chicken thighs under cold running water and pat dry with paper towels.
- Rub chili powader all over the pieces - Lightly salt and pepper both sides of each piece.
- Heat olive oil in Dutch oven (or heavy frying pan with a lid - You need a 5 to 6 quart pan with high sides.
- Add chicken and brown on both sides (10 to 12 minutes total) - Add another tablespoon of oil, if needed.
- Remove browned chicken from pan and place on warm platter, set aside.
- Pour off all but 3 tablespoons of fat from the pan and reduce the heat to medium-low.
- Add onions, ham, and chilies - stir until onions are limp - 3 to 5 minutes.
- Reduce heat to medium and add rice, stirring continuously until rice is coated and slightly opaque.
- Add garlic and stir for one more minute.
- Add chicken broth and stewed tomatoes (including juices) - Bring to a boil over high heat, scraping the bottom of the pan with a wooden spoon to
loosen the browned bits.
- Place chicken pieces in the rice, including any accumulated juices from the chicken.
- Cover the pan and simmer over medium-low heat for 20 minutes.
- Add frozen corn or peas, plus 1/4 Cup mint. Cover again and cook until rice is tender - about 20 minutes more.
- Rice should be tender to bite and chicken no longer pink at the bone (cut to test)
- Taste and adjust the seasonings. Sprinkle with remaining mint.
- Serve immediately.
Servings: 4