Easy meal in the middle of the week! Rice with grilled chicken cooked in homemade enchiladas sauce (or use a shop bought!), Covered with cheese. Everything is made in one pot!
Ingredients
- 1 small onion, diced
- 3 cloves garlic, crushed
- 1 red bell pepper/capsicum, diced
- ½ tsp cayenne pepper* (spicy - adjust to taste)
- 1 tbsp dried oregano*
- 2 tsp cumin*
- 1 tbsp brown sugar*
- Salt and pepper
- 1 1/2 cups / 270g white rice (short, medium or long grain, (Note 4)
- 1 - 1 1/2 cups grated cheese (about 125 - 150 g)
- 1 ½ tsp coriander*
- 24 oz/680 g tomato passata or crushed canned tomatoes* (Note 2)
- 3 cups chicken broth or water (750ml)
- 1 1/2 cups frozen corn (250g)
- 1 tbsp olive oil
- 13 oz/400 g chicken breast, about 1/3"/1cm thick, sliced horizontally into thin steaks (Note 1)
- 2 tsp onion powder*
TO SERVE
Chopped cilantro/coriander optional
Instructions
- Heat the olive oil over medium heat in a large skillet.
- Add the fried chicken for 2 minutes on each side or until cooked, then put on a plate.
- Add extra oil if the pan looks dry. Add onions and garlic and cook for 1 1/2 minutes until softening begins.
- Add the pepper and fry for another 2 minutes.
- Add the remaining ingredients except rice and cheese. Bring to boil and add rice.
- Move, cover lid with low heat conversion to low medium. Cover and cook until rice is cooked but not soft and most liquid is absorbed - about 15 to 18 minutes. (Note 3). Do not fluctuate during cooking.
- Meanwhile, scoop chicken or coarse to pieces.
- When the rice is cooked, move the chicken quickly, then sprinkle with cheese, then leave and vomit / grind until golden brown.
- Serve with coriander / fresh coriander as desired.
To get the full recipe visit original recipe: recipetineats
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Tag :
Chicken
