Salsa Marinated Chicken With Mexican Rice
Serves: 5
Olin Prosacco
1 January 1970
Based on User reviews:
46
Spice
62
Sweetness
54
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
4 large
Plum Tomatoes1 small
Red Onion (yellow or)1
Salt2 tbsps
Butter1 cup
White Rice (long-grain)2 cups
Chicken Stock1 can
Black Bean1 tsp
Ground Cumin1
LimeDirections:
1
Using the large holes of a box grater, grate the tomatoes and the onion into a bowl
2
Add the garlic, chile peppers and cilantro and stir to combine
3
Place half of the salsa in a plastic tub or storage container, season with a little salt, cover and store in the refrigerator
4
Place the remaining salsa in a large resealable plastic bag and add the EVOO
5
Sprinkle the chicken liberally with salt and pepper and add it to the bag, shaking it around to coat it with the marinade
6
Double-bag the chicken in case the first bag leaks
7
Marinate in the refrigerator for 30 minutes and up to 2 hours
8
Preheat a grill or a grill pan to medium-high heat
9
Meanwhile, melt the butter in a medium pot over medium heat
10
Add the rice and cook, stirring, until golden brown, 3 to 4 minutes
11
Add the reserved salsa and the chicken stock and bring to a boil
12
Reduce the heat to a simmer, cover and cook for 20 minutes
13
After about 5 minutes, place the chicken on the grill and cook, turning occasionally, for 12 to 15 minutes
14
If you are using black beans, rinse and drain them, then reheat them in a small pan with the cumin and some salt and pepper
15
If you are using refried beans, reheat them in a small pan with the cumin, thinning them with a splash of water
16
Cut the lime into wedges and douse the chicken with lime juice when it comes off the grill
17
Serve the chicken with the rice