Side Pannel
Smothered Salsa Chicken and Rice
Smothered Salsa Chicken and Rice
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Poultry
Ingredients List
- 3 1/2 lb Chicken, whole, cut up
- Salt and pepper, to taste
- 1 tb Olive oil
- 2 ts Minced garlic
- 1 ts Dried oregano
- 1/2 ts Ground cinnamon
- 1/8 ts Ground cloves
- 14 oz Chicken broth
- 1 c Mild or medium thick salsa
- 1 tb Lemon or lime juice
- 1 c White rice
Directions
1. Season chicken with salt & pepper. Heat oil in a large skillet over
medium-high heat. Add chicken and cook, turning occasionally, until very
well browned on all sides, about 15 minutes. Transfer chicken to a plate.
2. Add garlic, oregano, cinnamon and cloves to the skillet and cook,
stirring until the garlic is golden, about 30 seconds. Stir in chicken
broth, salsa and lemon or lime juice. 3. Bring the mixture to simmer and
stir in rice. Reduce the heat to maintain a gentle simmer. Place the
browned chicken on top and cover tightly with a lid or foil. Cook until
rice has absorbed all the liquid and the chicken is no longer pink in the
center, about 20 minutes.
medium-high heat. Add chicken and cook, turning occasionally, until very
well browned on all sides, about 15 minutes. Transfer chicken to a plate.
2. Add garlic, oregano, cinnamon and cloves to the skillet and cook,
stirring until the garlic is golden, about 30 seconds. Stir in chicken
broth, salsa and lemon or lime juice. 3. Bring the mixture to simmer and
stir in rice. Reduce the heat to maintain a gentle simmer. Place the
browned chicken on top and cover tightly with a lid or foil. Cook until
rice has absorbed all the liquid and the chicken is no longer pink in the
center, about 20 minutes.
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