I apologize for not staying current with blogs lately. Our internet is being finicky and intermittent. So I'm hoping that it will hold out long enough for me to get a recipe out there for you.
I made this one the other night based on what I had on hand. I had gotten home from work at 8:30 pm and was looking for something fairly quick and painless. I used plain Manatma brand brown rice and it called to cook for 45 minutes. I'm sure you can find another type that cooks quicker if you are in a hurry, because the chicken only has to cook for about 20 minutes after browning it. If you don't have chipotle chili powder you can use regular chili powder, but I actually use the chipotle chili powder a lot. It has a really nice smoky flavor and it's worth having in your spice cabinet.
I keep reading my "South of the Border" title and keep hearing a bell ringing afterwards. Anyone else getting that? Marketing at its best.
Serves 2
3 boneless skinless chicken breasts
Put olive oil in medium sized pot and turn to medium heat. Sprinkle the chicken breasts with salt, pepper, cumin and chili powder and dredge in flour then pat the flour off so it is just lightly dusted. Place chicken in pan and brown all sides. Remove chicken to a side dish. Add butter to the pot and let melt. Add onion and sauté until golden and tender. Add garlic and let cook for 30 seconds and then add the rice, stirring until lightly browned. Add white wine and chicken broth. Bring to a boil. Add chicken back to pot. Reduce heat and cover and cook for duration on package, mine said 45 minutes.
After the rice is cooked, add the corn and black beans to heat but do not cook. Add additional chipotle chili powder and cumin at this point if desired. Dish rice and chicken onto serving plates and top with fresh cubed avocado, sour cream and cilantro.
3 boneless skinless chicken breasts
Chipotle chili powder
Cumin
Cumin
Flour
2 tbsp olive oil
2 tbsp butter
1 cup brown rice
1 onion, chopped
2 tbsp butter
1 cup brown rice
1 onion, chopped
5 cloves garlic
2 ½ cup chicken broth
½ cup dry white wine
½ can black beans
½ can corn
Shredded cheddar cheese
1 Hass avocado
Sour cream
½ cup dry white wine
½ can black beans
½ can corn
Shredded cheddar cheese
1 Hass avocado
Sour cream
Cilantro for garnish
Put olive oil in medium sized pot and turn to medium heat. Sprinkle the chicken breasts with salt, pepper, cumin and chili powder and dredge in flour then pat the flour off so it is just lightly dusted. Place chicken in pan and brown all sides. Remove chicken to a side dish. Add butter to the pot and let melt. Add onion and sauté until golden and tender. Add garlic and let cook for 30 seconds and then add the rice, stirring until lightly browned. Add white wine and chicken broth. Bring to a boil. Add chicken back to pot. Reduce heat and cover and cook for duration on package, mine said 45 minutes.
After the rice is cooked, add the corn and black beans to heat but do not cook. Add additional chipotle chili powder and cumin at this point if desired. Dish rice and chicken onto serving plates and top with fresh cubed avocado, sour cream and cilantro.
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