Cheesy Chile Chicken
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Several weeks ago I saw this recipe on the blog Taste of Home Cooking. Jalapenos? Sounds like my kind of meal.I made several changes to the recipe - spiced up the chicken, didn't use canned chiles, added red peppers, onions, and garlic, and used a mix of cheeses instead of just Monterey Jack.
I'm giving this post a Mexican tag because of the flavors and am not making any claim that it's authentic!! And please don't mind the yellow tint in my picture - I knew there wouldn't be any leftovers to photograph the next day in natural light!
Below is my adaptation.
Ingredients
- 3 chicken breasts, trimmed and cut into bite sized chunks
- Spices: chili powder, cumin, coriander, cayenne pepper, Mexican oregano, garlic powder, onion powder (used from most to least)
- 3 jalapenos, seeded and chopped
- 1 red pepper, chopped
- 1/2 sm onion, chopped
- 3 cloves garlic, chopped
- 3/4 c white rice, uncooked
- 2 c chicken broth
- Approximately 1/2 c shredded cheese - I used a Cheddar/Jack blend
- Handful of freshly chopped cilantro
Directions
- Coat chicken with spices
- Heat 1 tbsp oil in a large pan; add chicken and cook over medium-high heat until done, about 8 minutes. Transfer chicken to a dish and keep warm.
- Add 1 tsp oil to the pan
- Add jalapenos, onions, garlic, and peppers. Saute 3-4 minutes.
- Add rice and stir
- Add chicken broth and bring to a boil. Reduce to a light simmer, cover, and cook until the rice is done and liquid has completely absorbed, about 15 minutes.
- Return chicken to the pan and stir in the cheese and cilantro.
While this dish was cooking Jon kept commenting how good it smelled. And while eating it, he couldn't stop saying how good it was. I even got another "good job" after we were cleaned up from dinner. It was THAT good. Nothing gourmet, just a good one pot meal!
