AllenOK
Executive Chef
Allen’s Cheesy Chicken Mexican Rice
Yields: 8 servings
5# chicken legs and thighs, poached, and picked apart, reserving the skins
1 c onions, chopped
2 T minced garlic
1 T salt
2 t chili powder
2 t cumin
2 t oregano
½ c frozen peas
½ c corn
One 15 oz can tomato sauce
One 12 oz can Nacho Cheese Sauce
3 c rice
3 ¾ c chicken stock
For Garnish:
Sour cream
Shredded cheese
Preheat the oven to 300°F.
Heat a heavy-bottomed soup pot that can go in the oven, or a Dutch oven, over medium heat. Add the reserved chicken skin and sauté slowly, to render the chicken fat and caramelize the skin, removing well-cooked pieces as you can. Don’t remove all of it, as you want a good browned-chicken flavor in the pan.
Add the onions and garlic over medium heat with the lid on to sweat the ingredients and form a sofrito. Once the onions are well-cooked and caramelized, add the peas, corn, salt, chili powder, cumin, and oregano. Sauté this, stirring and scraping well, to get all that good flavor off the bottom of the pot. Add the rice, and cook until the rice begins to give off a nutty smell. Add the tomato sauce and stir to thoroughly combine. Cook until the mixture begins to stick. Scrape this up as much as you can, as it adds to the color and flavor. Cook for 3 – 4 minutes. Add the stock, chicken, and cheese sauce. Stir the mixture thoroughly. Place the pot in the oven and cook for 30 minutes.
To serve, garnish with sour cream and a sprinkling of shredded cheeses.
Yields: 8 servings
5# chicken legs and thighs, poached, and picked apart, reserving the skins
1 c onions, chopped
2 T minced garlic
1 T salt
2 t chili powder
2 t cumin
2 t oregano
½ c frozen peas
½ c corn
One 15 oz can tomato sauce
One 12 oz can Nacho Cheese Sauce
3 c rice
3 ¾ c chicken stock
For Garnish:
Sour cream
Shredded cheese
Preheat the oven to 300°F.
Heat a heavy-bottomed soup pot that can go in the oven, or a Dutch oven, over medium heat. Add the reserved chicken skin and sauté slowly, to render the chicken fat and caramelize the skin, removing well-cooked pieces as you can. Don’t remove all of it, as you want a good browned-chicken flavor in the pan.
Add the onions and garlic over medium heat with the lid on to sweat the ingredients and form a sofrito. Once the onions are well-cooked and caramelized, add the peas, corn, salt, chili powder, cumin, and oregano. Sauté this, stirring and scraping well, to get all that good flavor off the bottom of the pot. Add the rice, and cook until the rice begins to give off a nutty smell. Add the tomato sauce and stir to thoroughly combine. Cook until the mixture begins to stick. Scrape this up as much as you can, as it adds to the color and flavor. Cook for 3 – 4 minutes. Add the stock, chicken, and cheese sauce. Stir the mixture thoroughly. Place the pot in the oven and cook for 30 minutes.
To serve, garnish with sour cream and a sprinkling of shredded cheeses.
Last edited: