Beef Recipes | Seafood Recipes | Chicken Recipes | Pork Recipes | Misc Recipes | Leftovers
Potatoes, Rice, Etc. | Salads and Dressings | Bacon | Bar Food | Vegetables | Sauces and Gravies | BBQ Mops and Rubs
Potatoes, Rice, Etc. | Salads and Dressings | Bacon | Bar Food | Vegetables | Sauces and Gravies | BBQ Mops and Rubs
Southwest Chicken and Rice
Chicken has become one of the most economical meats out there. It's totally versatile, and has little flavor of it's own, so it picks up whatever group of flavors you cook it with. In this case, it became South West, and real well with a modified version of my Southwest Style Rice with Beans recipe.Just so you know, this meal could easily feed 6 - 8 people, which means, that when you cook for 2 - 4, you get lots of leftovers. My kinda meal.
Because I was mostly cooking from my pantry, I didn't have a red bell pepper, which would have been real nice to add a little bit of color to both the rise and the chicken.
For the leftovers, I made some extra sauce out of the leftover chicken broth, heated both the chicken and the rice in it, and add a Southwest version of a chicken etouffee. It was a great way to re-purpose the leftovers, and tasted like a totally new meal.
And don't be shy with the blacken. The amount I used here, provided the full flavors that I was looking for, and just a little bit of heat. If you want more heat, just add more blacken in both the rice, and the chicken.
- 2 1/2 Pounds Chicken Breasts
Rub
- 1/3 Cup Butt Kickin' Blacken, Southwest Blend
- 2 Tablespoons Dark Brown Sugar
- 2 Teaspoons Coarse Kosher Salt
- Vegetable Oil, as needed
Vegetables
- 1 Large Onion, sliced lengthwise
- 1 Large Green Bell Pepper
- 1/2 Large Red Bell Pepper
- 1 Tablespoon Butt Kickin' Blacken, Southwest Blend
- 1 Teaspoon Coarse Kosher Salt
- 1 Tablespoon Vegetable Oil, as needed
Rice
- 1 Medium Onion, diced
- 1/2 Large Red Bell Pepper
- 2 Tablespoons Vegetable Oil
- 2 Tablespoons Butt Kickin' Blacken, Southwest Blend
- 1 Teaspoon Coarse Kosher Salt
- 2 Cups Basmati Rice
- 1 Cup Pinot Grigio
- 3 Cups Chicken Broth
- 1 15 Oz. Can Black Beans, drained
- Chicken Broth
- Cornstarch
- Salt, as needed
1. Slice the chicken in half making to thin breasts. Place one on top of the other and cut, on an angle, into 3/8" wide strips.
2. Place the chicken into the bowl with the rub and mix well. Add enough vegetable oil so that the chicken's wet.
3. Add a little oil to a Teflon pan, heat it to medium / high, and cook the chicken in batches. Don't crowd the pan or the chicken won't cook evenly. As it's cooked, place it in a bowl.
4. Slice the onion, lengthwise, and the pepper into strips. Cook in the same pan that you cooked the chicken in, adding oil if needed. When it's done, place into the same bowl as the chicken.
5. Mix the chicken and vegetables up.
6. Begin the rice by first mincing the onions, and placing them in a pot over medium heat with a little oil. When the onions begin to get soft, add the blacken and salt, stir it in, then add the rice. Make sure you've got enough oil to totally coat all of the rice.
When the rice is all coated with the oil and flavor, add the wine, broth, and drained beans. Turn the heat to high, and cover.
The moment you see steam coming out, stir the rice one last time, place the lid back on, turn the heat to low, and leave it alone for 15 minutes. Don't stir the rice again until you're ready to serve it.
Now, you can open it up, and taste 1 grain of rice for doneness. It should be done, and all of the liquid should have been absorbed. If the rice is done, and there's still liquid, turn the heat to high, and leave the lid off for 2 - 3 minutes. Set the rice off to the side, covered, while you re-heat the chicken.
When the rice is all coated with the oil and flavor, add the wine, broth, and drained beans. Turn the heat to high, and cover.
The moment you see steam coming out, stir the rice one last time, place the lid back on, turn the heat to low, and leave it alone for 15 minutes. Don't stir the rice again until you're ready to serve it.
Now, you can open it up, and taste 1 grain of rice for doneness. It should be done, and all of the liquid should have been absorbed. If the rice is done, and there's still liquid, turn the heat to high, and leave the lid off for 2 - 3 minutes. Set the rice off to the side, covered, while you re-heat the chicken.
7. Take enough of the chicken and vegetable mixture for 2 - 4 plates, and place it into the Teflon pan. Dust the chicken with a 1/2 teaspoon of cornstarch, and add about 1/4 cup of the chicken broth. Cook over high heat, until the chicken's warmed up, and the sauce has thickened.
8. When you're ready to plate. Gently stir up the rice, and place it into the center of a large plate. Make a well in the center, and place the chicken and vegetables into that well.
8. When you're ready to plate. Gently stir up the rice, and place it into the center of a large plate. Make a well in the center, and place the chicken and vegetables into that well.
I'd love to hear your thoughts on this recipe, or any other of my recipes you've either looked at or tried.
- Whether or not you like this recipe and why.
- How you'd like to see it different.
- Suggestions for new recipes I could post.
- Recipes you've made using Butt Kickin' Blacken.
Southwest Chicken and Rice
The Butt Kickin' Seasoning Blends can easily be substituted for each other and totally change the meal you're preparing.
ORDER SOME TODAY!
Chicken Jambalaya from Leftovers
For the leftovers, I made some extra sauce out of the leftover chicken broth, heated both the chicken and the rice in it, and add a Southwest version of a Chicken Jambalaya. It was a great way to re-purpose the leftovers, and tasted like a totally new meal.
Southwest Style Rice with Beans
Jerked Chicken Fajita
Jerked, Grilled, Whole Chicken
Shrimp Quesadilla Stackers
