This is a great one pot dinner with limited preparation. Below is the original link from Food and Wine Magazine, but given we don’t eat ham and we are only two adults, I have made some modifications to the original.
I have made this a few times and the one thing I would recommend is not cooking beyond the recommended cook time. It will get soggy.
I am sure I am violating some cultural norms with how to serve, but I like to layer with avocado slices and add fresh jalapeno slices. Serve with tortilla chips for added scoops.
Once again, I enjoy making this dish in my Le Creuset Signature Enameled Cast Iron Round Dutch Oven, 7 1/4-Qt.
- 1 tablespoon olive oil
- 1 tablespoon of butter (margarine for Pareve)
- 4 chicken thighs
- 1 teaspoons salt
- 1/2 teaspoon fresh-ground black pepper
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 can of Mexican diced tomatoes, undrained
- 1 tablespoon tomato paste
- 1 1/2 cups canned low-sodium chicken broth
- 1 cup rice, preferably long-grain
- 2 tablespoons chopped cilantro
- In a large, Dutch oven, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper. Cook the chicken, turning, until well browned, about 4 minutes on each side. Remove. Pour off all but 2 tablespoons of the fat from the pan.
- Reduce the heat to moderately low. Add the onion, and garlic to the pan and cook, stirring occasionally, until the onion starts to soften, about 2 minutes. Add the bell peppers and cook, stirring occasionally, until they start to soften, about 2 minutes longer.
- Add the tomatoes, tomato paste, broth, and the remaining 3/4 teaspoons salt and 1/4 teaspoon of the pepper and bring to a simmer. Stir in the rice and add the chicken in an even layer. Simmer, partially covered, over moderately low heat until the chicken and rice are just done, 20 to 25 minutes.
- Garnish with cilantro