1 tablespoon oil
1 1/2 lb. boneless skinless chicken breast, chopped into 1/2 in. pieces
1 medium onion, chopped
1/2 cup uncooked regular long grain white rice
2 (14.5oz.) cans stewed tomatoes
1 (14.5oz.) chicken broth
1 1/4 cups water
1 (15.5 oz.) can red beans, rinsed, drained
1 to 2 tablespoons chili powder
1/8 teaspoon of salt
1/8 teaspoon of pepper
4 to 8 hot pepper sauce if desired
1. Heat oil in large sauce pan over medium-high heat until hot. Add chicken;cook 5 to 8 minutes, or until lightly browned, stirring frequently. Add onion; cook 3 to 5 minutes, or until onion is crisp-tender.
2. Stir in remaining ingredients. Bring to a boil. Reduce heat to medium; cover and cook 20 to 40 minutes, or until rice is tender and chicken is no longer pink, stirring occasionally.
I served this stew with dinner rolls and thought it was a good pair. Also, I added a half a cup more of rice, and it made it less soupy.
This is the first time I have had rice in my chili! My first taste....reaction....was wow I love the kick, it had a tangy and a little bit spicy kick to it. It was actually quite yummy. I can totally see myself eating this meal on a cold day. To me it was very similar to a jambalaya. My favorite were the tomatoes in this and the tangy aftertaste. Again the appearance is not quite chili like but the color was very appealing because of the soupy texture and redness of the dish! I am a fan of tomato sauce so you can never go wrong with a tomato-e dish!! your chickens are always so juicy!! great texture and size of the chicken bits. you should call this a Mexican Porridge!.
ReplyDeletemommy- I liked this alot. It was a little spicy for me, but overall i though tit was very good. I also thought it could have done without so many tomatoes.
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