Chicken and Rice Mexicana

Mexican Chicken and Rice Recipe with Fresh Tomatoes and Chili Powder

Region / culture: Mexico | Preparation time: 15 minutes | Cooking time: 45 minutes | Servings: 4

Introduction

Chicken and Rice Mexicana is a delicious and flavorful dish that combines tender chicken pieces with rice, vegetables, and spices. This dish is perfect for a family dinner or a gathering with friends, as it is easy to make and sure to please a crowd.

History

Chicken and Rice Mexicana is a popular dish that has its roots in Mexican cuisine. It is a comforting and hearty meal that has been enjoyed for generations. The combination of chicken, rice, and vegetables creates a satisfying and flavorful dish that is perfect for any occasion.

Ingredients

2.5 lb (1.13 kg) frying chicken, cut up
0.75 tsp salt, divided
0.5 tsp ground black pepper, divided
3 tbsp butter or margarine
0.75 cup sliced green onions
0.5 cup chopped green pepper
0.25 cup chopped fresh parsley
1 cup uncooked rice
2 tomatoes, cut into eighths
1 tsp chili powder
2 cup chicken broth

How to prepare

Season the chicken with half of the salt and black pepper.
Melt the butter in a large skillet; add the chicken and cook over medium heat, turning to brown on all sides. Remove the chicken and set it aside.
Add the onions, green pepper, and parsley to the skillet; cook until the onions are tender.
Add the rice, tomatoes, chili powder, remaining salt, pepper, and broth. Bring it to a boil and stir well.
Place the chicken pieces on top. Reduce the heat, cover, and simmer for 30 minutes, or until the chicken is tender and the liquid is absorbed.

Variations

Add some corn or black beans to the rice mixture for added texture and flavor.
Use different vegetables, such as bell peppers, zucchini, or corn, to customize the dish to your liking.
Substitute the chicken with shrimp or tofu for a different twist on the recipe.

Cooking Tips & Tricks

Make sure to season the chicken well before cooking to ensure that it is flavorful.

- Browning the chicken before adding it to the rice mixture adds depth of flavor to the dish.

- Stir the rice mixture occasionally while cooking to prevent it from sticking to the bottom of the pan.

- Let the dish rest for a few minutes before serving to allow the flavors to meld together.

Serving Suggestions

Serve Chicken and Rice Mexicana with a side of avocado slices, sour cream, and a sprinkle of fresh cilantro. It pairs well with a crisp green salad or some warm tortillas.

Cooking Techniques

The key cooking techniques for Chicken and Rice Mexicana include browning the chicken, sautéing the vegetables, and simmering the rice mixture until the chicken is cooked through and the liquid is absorbed.

Ingredient Substitutions

Use butter instead of margarine for a richer flavor.

- Substitute brown rice for white rice for a nuttier taste and added fiber.

- Use vegetable broth instead of chicken broth for a vegetarian version of the dish.

Make Ahead Tips

You can prepare the rice mixture ahead of time and store it in the refrigerator until you are ready to cook the chicken. This will save you time on busy weeknights.

Presentation Ideas

Serve Chicken and Rice Mexicana in a large serving dish garnished with fresh parsley and a squeeze of lime juice. You can also sprinkle some grated cheese on top for added flavor.

Pairing Recommendations

Chicken and Rice Mexicana pairs well with a light and refreshing white wine, such as a Sauvignon Blanc or a Pinot Grigio. You can also serve it with a cold beer or a glass of iced tea.

Storage and Reheating Instructions

Store any leftovers of Chicken and Rice Mexicana in an airtight container in the refrigerator for up to 3 days. To reheat, place the dish in a microwave-safe container and heat on high for 2-3 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Chicken and Rice Mexicana contains approximately 350 calories.

Carbohydrates

Each serving of Chicken and Rice Mexicana contains approximately 35 grams of carbohydrates.

Fats

Each serving of Chicken and Rice Mexicana contains approximately 12 grams of fat.

Proteins

Each serving of Chicken and Rice Mexicana contains approximately 25 grams of protein.

Vitamins and minerals

Chicken and Rice Mexicana is a good source of vitamin C, vitamin A, iron, and calcium.

Alergens

This recipe contains dairy (margarine) and gluten (rice). It may also contain traces of soy (chicken broth).

Summary

Chicken and Rice Mexicana is a balanced meal that provides a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious choice for a meal.

Summary

Chicken and Rice Mexicana is a delicious and satisfying dish that is perfect for any occasion. With its flavorful combination of chicken, rice, vegetables, and spices, this dish is sure to become a family favorite. Enjoy!

How did I get this recipe?

The memory of discovering this recipe is still vivid in my mind. It was a warm summer day, and I was visiting my dear friend Maria in her cozy little kitchen. Maria was a wonderful cook, and I always admired her culinary skills. That day, she was preparing a delicious dish that filled the room with tantalizing aromas.

As I watched her move around the kitchen with grace and confidence, I couldn't help but ask her what she was making. With a twinkle in her eye, Maria replied, "Chicken and Rice Mexicana, a family recipe passed down through generations."

I was intrigued and asked if she would be willing to share the recipe with me. Maria smiled warmly and handed me a tattered old recipe card, yellowed with age. She explained that the recipe was a blend of traditional Mexican flavors with a twist of her own.

Excited to try my hand at this new dish, I hurried home and gathered the ingredients. The recipe called for chicken thighs, long-grain rice, bell peppers, onions, tomatoes, garlic, and a mix of spices like cumin, paprika, and chili powder. The combination sounded divine, and I couldn't wait to get started.

I began by browning the chicken thighs in a large skillet, savoring the sizzle and aroma that filled the kitchen. Once the chicken was cooked through and golden brown, I set it aside and sautéed the onions, bell peppers, and garlic until fragrant and tender.

Next, I added the diced tomatoes, along with the spices, and let the flavors meld together. The kitchen was filled with a rich, spicy scent that made my mouth water in anticipation. Finally, I stirred in the rice and chicken broth, allowing everything to simmer and absorb the delicious flavors.

As the dish cooked, I couldn't help but think back to my childhood. My own grandmother was a talented cook who had a knack for creating mouthwatering dishes out of simple ingredients. She had taught me everything I knew about cooking, passing down her recipes and culinary wisdom with love and care.

I remembered the afternoons spent in her kitchen, watching in awe as she whipped up delicious meals with ease and grace. She always said that cooking was an art form, a way to express love and creativity through food. And as I stirred the pot of Chicken and Rice Mexicana, I felt her presence with me, guiding my hands and infusing the dish with her spirit.

Finally, after the rice had absorbed all the flavorful liquid and the chicken was tender and juicy, I plated the dish and took a bite. The flavors exploded on my tongue, a symphony of spices and textures that danced across my palate. It was a masterpiece, a dish that spoke of tradition and innovation, of love and heritage.

I knew then that this recipe would become a staple in my own kitchen, a dish to be shared with loved ones and passed down through generations. And as I sat at the table, savoring each delicious bite, I couldn't help but feel grateful for the gift of cooking and the joy of discovering new recipes, like Chicken and Rice Mexicana, that would forever hold a special place in my heart.