GREEN ARROZ con POLLO ~ BLOG 366.137

GREEN ARROZ con POLLO adapted from A Cozy Kitchen

The green part of this recipe is a spicy cilantro flavored Latin rice and chicken dish with a Peruvian influence from what I’ve been able to deduce. Top it with salsa criolla for that special flair of flavor.


1 LARGE shallot, halved and sliced thin
3 garlic cloves, peeled
1 bunch of cilantro leaves
1/2 jalapeño pepper
2 teaspoons ground cumin
1/2 teaspoon ground paprika
3+ cups of chicken stock or water, divided
4 boneless, skinless chicken breasts
FRESH ground sea salt and black pepper
1/4 cup flour
1 tablespoon avocado oil
1 cup medium or long-grain white rice

  • Add the onion, garlic cloves, cilantro, jalapeño, cumin, paprika and about 1 1/2 cups of chicken broth to a blender. Pulse until COMPLETELY smooth. It will smell SUPER spicy, but that will mellow as it cooks. Set aside.
  • Season the chicken with a generous amount of FRESH ground salt and pepper.
  • Dredge chicken in the flour.
  • Heat oil over medium-high heat in a large cast iron skillet – I like to use my enamel coated cast iron.
  • When oil is hot, add shallots and chicken for 3-4 minutes per side until browned.
  • Remove the chicken and transfer to a plate and keep warm.
  • Add the rice to the skillet and toast it for about 1 to 2 minutes, stirring constantly.
  • Pour in the cilantro mixture and an additional cup of chicken broth.
  • Layer chicken on top of rice mixture.
  • Bring to a simmer and then reduce heat to low. Simmer 45-50 minutes until rice is tender.

NOTE:

  • Check every 15-20 minutes and top off with about 1/4 cup of stock each time, as needed to keep rice moist and loose. We like excess sauce to spoon over the chicken.
  • Adjust seasoning as necessary before serving.

SALSA
1/2 red onion, thinly sliced
Juice from 2 LARGE limes
+/- 1/2 jalapeño, seeded and diced
1 tablespoon minced cilantro
FRESH ground sea salt

  • Mix together the red onion, juice from 2 limes, jalapeño and minced cilantro in a mixing bowl.
  • Add a few pinches of salt and let marinate for about 15 minutes.
  • Taste and adjust seasoning to taste just before serving.

ASSEMBLY

  • Divide the rice amongst plates and top with a spoonful of salsa and chicken.
  • Ladle more sauce over chicken.
  • Garnish with cotija cheese.

CHICKEN FLORENTINE & ARANCINI ~ BLOG 366.53

BE SURE AND READ THROUGH THE RECIPE FIRST. The Arancini takes the longest and requires the most attention so be sure and start with the rice!

ARANCINI makes 18 balls Adapted from Joanna Gaines
Total 2 hours and 50 minutes including cooling and chilling times Active 60-70 minutes

1 quart homemade bone chicken broth
5 tablespoons unsalted butter
1/2 cup small-diced Vidalia onion (about 1/2 medium)
2 garlic clove, minced
1 cup Arborio rice
FRESH ground sea salt and black pepper, to taste
1 cup (4 ounces) Parmesan cheese, grated
1/2 cup heavy cream
1/2 teaspoon grated lemon zest
Juice of 1 Meyer lemon
2 cups panko bread crumbs
1 cup all-purpose flour
3 LARGE eggs
3 cups Neutral oil, for deep-frying
2 cups Marinara Sauce, for serving

  • Bring the chicken stock to a simmer in a large pot.
  • In a large saucepan or Dutch oven, melt 3 tablespoons of the butter over medium-high heat.
  • Add the onion and sauté, stirring, until translucent, 5 to 8 minutes.
  • Add the garlic and sauté 10 to 15 seconds, until tender.
  • Reduce the heat to medium, add the rice, and cook for 1 to 2 minutes, stirring constantly.
  • Season to taste with the FRESH ground salt and pepper.
  • Ladle 1 cup of the stock into the rice mixture and stir constantly until the rice soaks up all the liquid, about 5 minutes.
  • Continue adding the stock 1 cup at a time, stirring constantly and letting the rice soak up the liquid before adding more.
  • When all the stock has been added, cook, stirring constantly, until all the liquid is absorbed and the risotto is thickened, 3 to 5 minutes.
  • Remove from the heat and add the Parmesan, cream, lemon zest, lemon juice, and remaining 2 tablespoons butter. Stir until well combined.
  • Line a sheet pan with parchment paper. Spread the risotto out on it to cool for 30 minutes, then cover with plastic wrap and refrigerate until fully chilled, for at least 1 hour.
  • BREAK TIME 😀
  • Make a dredging station of the panko, flour and eggs. Be sure and season the flour and panko with FRESH ground salt and pepper.
  • Shape the risotto into 1 1/2-inch balls, using gloves or lightly spraying your hands with olive oil to keep the balls from sticking. 
  • Freeze the risotto balls on a sheet pan for 10 minutes.
  • Dredge each risotto ball in the flour, coating it well, then dip it in the egg mixture, letting the excess egg drip back into the bowl. Roll the ball in panko to coat it well. Refrigerate while the oil heats.
  • Pour 2 inches of oil into a large pot. Have a wire rack lined with paper towels ready. Heat the oil to 350°F on a deep-fry thermometer.
    Working in batches, use a slotted spoon or spider to lower a few arancini at a time into the hot oil. Do not add more than can float freely in the hot oil. Fry 4-6 minutes until deep golden brown.
  • Drain them on the paper towel-lined rack and season with salt and pepper to taste.
  • Serve hot with marinara or divide among plates and cover with the sauce.

CHICKEN FLORENTINE serves 4 Adapted from Joanna Gaines

2 tablespoons avocado oil
4 boneless, skinless chicken breasts
FRESH ground sea salt and black pepper, to taste
1/2 cup all-purpose flour
2 tablespoons unsalted butter
2 LARGE  shallots (1/2 cup minced)
3-4 garlic cloves, minced
1 cup QUALITY dry white wine
1 cup heavy cream
4 cups baby spinach
1 tablespoon chopped FRESH parsley
Juice of 1 LARGE lemon

  • Heat the oil over medium-high heat in a large skillet.
  • Season the chicken with the FRESH sea salt and black pepper.
  • Dredge chicken pieces in the flour, shaking off any excess.
  • Place the chicken in the skillet and cook 4-5 minutes on each side until golden brown.
  • Transfer to a plate to cool and set aside.
  • Reduce the heat to medium and melt the butter in the same skillet.
  • Add the shallots and garlic, sautéing and stirring often, until just softened, about 2 minutes.
  • Add the wine, scraping up any browned bits on the bottom of the skillet. Let simmer 10 minutes until the liquid is reduced by half.
  • Add the cream and cook, stirring often, until the mixture can coat the back of a spoon, 5 to 8 minutes.
  • Remove the pan from the heat and add the spinach and remaining 3/4 teaspoon salt. Stir until the spinach is wilted.
  • Cut the chicken against the grain into diagonal strips 1 inch wide, 2 to 3 inches long, and return it to the skillet.
  • Sprinkle with the parsley and serve with the lemon wedges.

BROCCOLI CHICKEN DIVAN ~ BLOG 365.192

Another “vintage” recipe from my friend’s grandmother’s “antique” recipe box. This type of recipe was once a staple of the working mother in many American households. I believe it was originally found on the back of a Campbell’s soup can label. I also adapted her recipe “slightly” to add a bit more flavor and texture. Quite a tasty and crunchy satisfying meal. 😀 I made this in honor of my late brother-in-law. He would have LOVED this casserole. Today would have been his birthday.

BROCCOLI CHICKEN DIVAN

2-3 small broccoli crowns, trimmed, cut into florets and rinsed
1 1/2 cups rotisserie chicken pieces
1 can Campbell’s broccoli cheese soup
1/3 cup milk
1/2 + 1/2 cup grated sharp cheddar cheese
FRESH ground sea salt and black pepper, to taste
1/3 cup small diced red onion
2 cups prepared rice

2 tablespoons butter, melted
3 tablespoon Panko bread crumbs

  • Grease a shallow 2-3 quart baking dish.
  • Preheat oven to 375°.
  • Blanch broccoli florets 3-4 minutes in boil water, drain WELL and set aisde.
  • In a large bowl whisk together the milk and condensed soup until smooth.
  • Fold in 1/2 cup cheese, onion, chicken pieces, rice and broccoli florets.
  • Season with FRESH ground sea salt and black pepper.
  • Arrange mixture into baking dish, spread smooth.
  • Sprinkle top with remaining cheese.
  • Mix Panko crumbs into melted butter until well mixed.
  • Sprinkle on top of cheese.
  • Bake 30 minutes or until cheese is melted, casserole is heated through and bread crumbs have turned golden.

ARROZ VERDE con POLLO ~ BLOG 365.76

ARROZ VERDE con POLLO

1 medium red onion, chopped and divided
1/4 cup FRESH chopped cilantro
3-4 garlic cloves, FINELY minced
2 tablespoons FRESH lime juice
2 cups homemade chicken bone broth
1 tablespoon avocado oil
1 tablespoon butter
1 1/2 pounds boneless chicken breasts or thighs
1 egg, lightly beaten
1/4 cup WONDRA flour
4 ounce can chopped green chiles, drained well and divided
1 cup uncooked jasmine rice, rinsed

  • Preheat oven 325°.
  • In a small food processor puree half of the onion, half of the green chiles, cilantro, garlic and lime juice.
  • Add puree to a small sauce pan with the bone broth, simmering on low.
  • In a cast iron skillet heat oil and butter together.
  • Add chicken pieces to beaten egg and then dredge in WONDRA flour, shaking off excess.
  • Add chicken pieces to hot oil and quickly sear on each side 2-4 minutes.
  • Remove chicken and keep warm.
  • Add remaining green chiles and remaining onion to hot oil. Saute 3-4 minutes to crisp tender.
  • Add rice cooking until slightly browned.
  • Add bone broth mixture to pan and stir well.
  • Return chicken to pan.
  • Baked covered 35-40 minutes until rice is tender and chicken is cooked through.
  • Plate chicken, fluff rice and plate also.
  • Drizzle reserved sauce over top.

KUNG PAO CHICKEN ~ BLOG 365.15

KUNG PAO CHICKEN 

2 teaspoons cornstarch
3 tablespoons Bragg’s liquid aminos
3 tablespoons unseasoned rice vinegar
1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch cubes 
2 tablespoons hoisin sauce 
1 teaspoon sugar 
2 cloves garlic, FINELY minced
One 2-inch piece ginger, FINELY minced
2 tablespoons avocado oil
2 to 3 dried red chile peppers 
1/2 pound green beans or Chinese long beans, sliced on a diagonal into 1-inch pieces 
1 small red bell pepper, seeded and sliced or diced
1/2 bunch scallions, trimmed and sliced on a diagonal 
1/2 teaspoon crushed black peppercorns and coriander seeds 
1/2 cup unsalted roasted peanuts, plus more for garnish (optional)
Cooked Jasmine rice or yakisoba noodles, for serving 

  • Whisk together the cornstarch, 1 tablespoon Bragg’s liquid aminos and 1 tablespoon rice vinegar in a medium bowl.
  • Add the chicken, then toss to coat and let marinate at room temperature, 20 minutes.
  • Combine the hoisin, sugar, remaining 2 tablespoons Bragg’s liquid aminos, remaining 2 tablespoons rice vinegar and 2 tablespoons water in a small bowl.
  • Grate the garlic and ginger into the sauce. Stir and set aside.
  • Heat a wok or large skillet over medium-high heat.
  • Add the oil, then add the chicken.
  • Stir-fry 3 to 5 minutes, until browned on the outside.
  • Add the chiles, green beans, red pepper, scallions whites, peppercorn powder and peanuts (if using) stir-frying 3 to 5 minutes, until fragrant and the veggies are crisp-tender.
  • Add the sauce and simmer 3-4 minutes until thickened slightly and the chicken is completely cooked through.
  • Garnish with the scallion greens and additional peanuts.
  • Serve with the rice or Yakisoba noodles.

CREOLE STYLE CHICKEN AND RICE

CREOLE STYLE CHICKEN AND RICE
2 1/2 pounds chicken pieces – drumsticks, thighs etc…
1 tablespoon SLAP YO MAMA seasoning
FRESH ground sea salt and black pepper
1 can Progresso hearty tomato basil soup
4 tablespoons red pepper jelly
1 1/2 cups homemade chicken stock
1 cup uncooked rice
1 can Trappey’s seasoned black eyed peas, drained
1 bunch green onions, chopped

  • Generously season chicken pieces with creole sesoning, FRESH ground sea salt and black pepper.
  • In a large bowl whisk together 1/2 cup of the soup and 2 tablespoons of the jelly.
  • Add chicken pieces and toss to coat well.
  • Cover and chill 2-3 hours.
  • Remove chicken from marinade.

 

  • Coat large heat proof saute pan with non-stick baking spray and heat over medium flame.
  • Add chicken and brown 8-10 minutes or so on all sides, turning often.
  • Remove chicken and wipe pan clean.
  • Add chicken broth and remaining soup to pan.
  • Bring to a boil.
  • Add rice and chicken.
  • Reduce heat to low, cover and simmer 25 minutes until rice is tender and chicken is cooked through.
  • Transfer chicken to platter.
  • Add beans to rice mixture, cooking 3-5 minutes until heated through.
  • Nestle chicken back into rice and bean mixture.
  • Brush chicken with remaining jelly.
  • Broil 2-3 minutes to brown and glaze chicken.

OVEN BAKED CHICKEN & RICE

OVEN BAKED CHICKEN & RICE

Buttery, garlicky, tender and made entirely in the oven! Dish is flavored well without the gravy, but I highly recommend the super quiclk, easy and flavorful gravy to take it over the top.

6 boneless, skinless chicken thigh fillets or 3 LARGE breasts, halved
1 LARGE Vidalia onion, chopped
2-3 cloves garlic, minced
1 cup FINELY chopped carrots
2 cups frozen corn
3 tablespoons butter, cut into pieces
1 1/2 cups uncooked white rice (see notes)
1 1/2 cups HOT homemade chicken stock
1 1/4 cups HOT water

  • Preheat oven to 350°.
  • Scatter onions, carrot pieces and garlic in a LARGE 10×15 inch baking dish placing butter in the center.
  • Bake for 15 minutes, stirring mid way to coat well with the melted butter.
  • Meanwhile, mix together the Chicken Rub.

CHICKEN RUB (see notes)
1 teaspoon SMOKED paprika
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
FRESH ground sea salt and black pepper

GARNISH
Fresh thyme leaves or finely chopped parsley, if desired

  • Sprinkle on both sides of the chicken with the rub, coating well.
  • Remove baking dish from the oven.
  • Add rice and corn thoroughly mixing with the onion carrot mixture.
  • Whisk together the chicken stock and water.
  • Pour stock mixture evenly over rice, stirring together.
  • Cover with foil and bake 25 minutes more.
  • Remove foil and place seasoned chicken pieces on rice. Replace foil and bake another 20 minutes.
  • Remove foil, brush chicken with melted butter.
  • Return to oven uncovered and bake for another 20-25 minutes more or until ALL excess liquid is absorbed.
Stand for 5 minutes.
  • Remove chicken and fluff up rice.
  • Garnish with parsley or thyme.
  • Serve and enjoy!

GRAVY
2 teaspoons chicken bouillon or 2 “cubes”
2 1/4 cups boiling water
4 tablespoons unsalted butter
4 tablespoons WONDRA flour
1/2 teaspoon onion powder
FRESH ground sea salt and black pepper

  • Whisk in powder or crumble cubes into boiling water, mixing to dissolve.
  • Melt butter in a saucepan over medium heat.
Whisk in flour, onion powder, salt and pepper.
  • While constantly stirring, slowly pour in half the liquid until well blended.
  • Add remaining liquid and whisk constantly 2-3 minutes – it will thicken quickly.
  • Adjust seasonings if needed.

NOTES:

  • The Chicken Rub can be substituted with any seasonings you want! Lemon Pepper Seasoning, Italian Herb Mix…
  • Chicken breast tenders are also a great substitute. This recipe is VERY forgiving!
  • Rice – Any normal white rice works great here. Long grain white rice will yield the fluffiest rice. Short and medium grain will work fine too but by its very nature, is a bit stickier. Basmati and jasmine are terrific too. If using brown rice add an extra 1/2 cup hot water and bake covered for 1 hour before adding the chicken. DO NOT USE MINUTE RICE or RISOTTO!!!
  • The BIGGEST secret tip is the baking of the onion with garlic with the butter before adding the rice, liquids and chicken! You can short cut this step, but it adds a great flavor base!

 

ARROZ con POLLO con QUESO

ARROZ con POLLO con QUESO Servings 4-6

A Mexican food lovers dream comes true with this abbreviated short cut version PERFECT for any weeknight meal, but as satisfying as grandma’s Sunday dinner. I serve this with charred corn, but many times everyone just mixes it all together 😀 YUMMY!

4 slices bacon, diced
1 tablespoon avocado oil (if necessary)
4 large boneless skinless chicken thighs, cut into bit sized pieces
1 tablespoon KINDERS taco seasoning
1 tablespoon KINDERS fajita seasoning
1 cup heavy cream
2 cups INSTANT white rice
1 cup ON THE BORDER queso blanco
1 cup ON THE BORDER salsa
1/4 cup chopped fresh cilantro, plus more for garnish
1 can HATCH chopped Green Chiles
3 green onions, sliced thin
1/2 cup chopped tomatoes
1 1/2 cups Mexican taco blend cheese

  • In a mixing bowl, toss chicken pieces with taco and fajita seasonings until well coated. Set aside.
  • In a large skillet over medium-high heat cook bacon until crisp.
  • Remove with a slotted spoon to drain on paper toweling.
  • Add oil to bacon drippings (if necessary) to equal 2 tablespoons.
  • Add chicken pieces and all loose seasoning to sizzling skillet, sautéing until cooked through and tender.
  • While chicken is cooking, add heavy cream and rice to a saute pan, stirring to combine. Bring JUST to a boil. Reduce to a simmer and add quest, salsa, green chiles and cilantro, simmering 5 minutes until rice is tender and fluffy.
  • Stir in most of the bacon pieces, tomatoes and green onions. Saving the remainder for garnish.
  • Nestle chicken pieces into the rice.
  • Top with cheese.
  • Broil 3-5 minutes until cheese is melted and golden.
  • Garnish and serve.

 

BAKED FRENCH ONION RICE

BAKED FRENCH ONION RICE
1 cup long grained rice
10.5 ounce can French onion soup
2 cups beef broth
1 tablespoon + 1/4 cup butter, sliced
1/2 pound mushrooms cleaned and diced
1 shallot, minced

  • Preheat oven to 350°.
  • Lightly grease a 2 quart casserole.
  • Melt 1 tablespoon butter in skillet over medium heat.
  • Add shallots, sauteing 2 minutes until beginning to soften.
  • Add mushrooms, cooking 5 minutes more until beginning to caramelize.
  • Add rice, stirring to coat.
  • In a bowl whisk together the beef broth and french onion soup.
  • Stir in the rice mixture.
  • Spread rice mixture into prepared casserole.
  • Dot with butter slices.
  • Cover.
  • Bake 50 minutes.

RED RICE & BEANS

You know how red beans and rice is a big thing in the south? Yeah, well I HATE red beans so we’re having red rice and beans 😀

RED RICE & BEANS – serves 6 adapted from Jamie Oliver
2 carrots, peeled and FINELY diced
2 LARGE shallots, FINELY diced
2 red + 2 yellow + 2 orange mini peppers (capsicums), de-seeded and FINELY diced
Avocado oil
3 cloves of garlic, minced
28 ounce can QUALITY crushed tomatoes
2 cups homemade chicken bone broth
1 1/4 cup long grain white rice, rinsed
14 ounce can cannellini beans, drained and rinsed
1/2 cup mozzarella, grated or quartered small balls (optional)
5 LARGE basil leaves
FRESH ground sea salt and black pepper, to taste

  • Heat 1 tablespoon of oil in a skillet over medium heat.
  • Add carrots, shallots, garlic and peppers, stirring until softened and beginning to caramelize. Set aside to cool.
  • Add the tomatoes into a saute’ pan over medium heat.
  • Season with FRESH ground sea salt and black pepper.
  • Whisk in bone broth and basil.
  • Add rice and bring to a quick boil.
  • Reduce heat to low and simmer 20 minutes or until rice is tender and liquid is absorbed.
  • Stir in beans during last 5 minutes.
  • Top with minced basil leaves and mozzarella.

PORCUPINE MEATBALLS

PORCUPINE MEATBALLS 4-6 servings

This is a super simple weeknight meal – it can even be prepared in advance and be all the better for it as the flavors meld to make deep and rich sauce!

So why are they called “PORCUPINE”? As the meatballs bake in the incredible sauce and the rice bakes it plumps up and starts sticking out the sides just like porcupine quills. 😀

1 pound QUALITY 80/20 ground beef
1 LARGE egg, lightly beaten
1/2 small onion, finely diced
1/2 cup long-grain white rice
1 tablespoon chopped FRESH parsley
1 teaspoon Italian seasoning
2 cloves garlic, FINELY minced
FRESH ground sea salt & black pepper, to taste
2 tablespoons avocado oil
One 28-ounce can tomato puree
1/4 cup jalapeno ketchup

  • Preheat the oven to 350°.
  • Use your hands to mix together the ground beef, egg, onion, rice, parsley, 1/2 teaspoon of the Italian seasoning, half the garlic, 1 teaspoon salt and several grinds of pepper in a large bowl until well combined.
  • Roll the meat mixture into 24 golf ball sized meatballs.
  • Heat the avocado oil in an oven-proof skillet over medium high heat.
    Once shimmering, add the meatballs and cooking 1-2 minutes  on each side until lightly browned all over.
  • Reduce the heat to medium.
  • Whisk together the tomato puree, ketchup, remaining Italian seasoning, remaining garlic, FRESH ground sea salt and pepper to taste.
  • Stir into pan, simmering until the  sauce is WELL combined and meatballs are WELL coated.
  • Cover tightly and transfer to the oven.
  • Bake 45-60 minutes until the meatballs are cooked through and no longer pink, the rice is tender and poking out and the sauce has reduced slightly.
  • Garnish with more chopped parsley and serve.

YUCATAN CITRUS CHICKEN

This was originally a recipe from Hello Fresh that I have adjusted and adapted to our liking.

In my opinion tangy citrus is probably the most key ingredient in the Yucatan’s vibrant cuisine. Lemon and orange juices are often used to marinate pork, chicken and even beef as well as also used as pickling liquid for a tangy onion garnishes. When paired with zesty spices it adds a savory note to the tang as it tenderizes the meat and creates mouth watering results.

SAUCE
2 tablespoons sour cream
1 teaspoon Ancho Chili Powder
1 teaspoon Smoked Paprika

  • In a small bowl whisk together the sour cream, paprika, chili powder and a pinch of salt.
  • Add water 1 teaspoon at a time until mixture reaches a drizzling consistency.
  • Set aside until needed.

QUICKLED ONIONS
FRESH ground sea salt and black pepper
2 tablespoons lemon juice
¼ teaspoon sugar

  • In a small microwave safe bowl toss the onion slices, lemon juice, sugar and pinch of salt together.
  • Microwave 30 seconds to 1 minute until onions are softened.
  • Set aside until needed.
  • Drain before serving.

TEX MEX RICE
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
½ cup Jasmine Rice
1 cup water
LARGE pinch sea salt
1 tablespoon butter

  • In a small pan combine rice, water, spices, and a large pinch of salt.
  • Bring to a boil, reduce heat to low, cover and simmer 15-18 minutes until rice is tender.
  • Keep covered off heat until ready to serve.

YUCATAN CITRUS CHICKEN
1 LARGE lemon, zested and juiced
1 yellow onion, halved and sliced thin
1 Poblano pepper, halved, cored and thinly sliced into strips
¼ cup ROUGHLY chopped cilantro
3/4 pound chicken strips, cut into small pieces
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
3-4 tablespoons Tex-Mex Paste (2 “cubes” from recipe below)
1 tablespoon avocado oil

  • Pat chicken dry with paper towels.
  • In a small bowl whisk together Tex-Mex paste, mandarin juice, lemon juice, lemon zest, cumin, chili powder and garlic powder.
  • Toss chicken in bowl with mixture.
  • Chill for at least an hour, preferably overnight.
  • Heat a drizzle of avocado oil in a large pan over medium-high heat.
  • Add poblano and season with FRESH ground salt and pepper.
  • Cook, stirring, until slightly softened, 3-4 minutes.
  • Add another drizzle of oil and remaining onion; season with salt and pepper.
  • Cook, stirring, until veggies are tender, 4-6 minutes.
  • Transfer to a plate.
  • Heat a drizzle of oil in the same pan over medium-high heat.
  • Add chicken in a single layer and cook, stirring occasionally, until lightly charred and cooked through, 4-6 minutes.
  • Taste and adjust seasoning with FRESH ground sea salt and pepper.
  • Stir in cooked veggies, then remove pan from heat.

ASSEMBLY

  • Fluff rice with a fork.
  • Stir in butter and season to taste with salt.
  • Divide rice between bowls and top with chicken and veggies, crema, and as much pickled onion as you like.
  • Sprinkle with cilantro.
  • Serve with lemon or lime slices.

TEX MEX PASTE
1 teaspoon garlic powder
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon smoky paprika
4-5 teaspoons QUALITY cocoa
3 teaspoons sugar
3 teaspoons sea salt
3 teaspoons unseasoned rice wine vinegar
3 cloves garlic, mashed
2-3 ounces pureed Chipotle chilis
1 FULL bulb roasted garlic
3-4 teaspoons tomato paste
14 ounce can fire roasted tomatoes
1 white onion, FINELY diced

  • Puree diced onion and minced garlic in food processor.
  • Add chipotle chilis, roasted garlic and fire roasted tomatoes blending until smooth.
  • Add  vinegar and remaining ingredients blending until well mixed.
  • Portion into an ice cube tray or herb keeper for freezing to use at a later date.