Mar. 25th, 2015

soobiebear: (Billy)
Been a while since I put up a recipe. Like everything else, this was a previously published recipe until I got cooking and realized I didn't have something I needed. So, technically it is mine, while based off of someone else's work. William ate two bowls of it, so it must be good. The 'four' servings suggestion is just that. It won't fill two hungry Americans.



One Pot Creamy Jalapeno Chicken and Rice

Prep time
10 mins
Cook time
25 mins
Total time
35 mins

Serves: 4 or so
Ingredients

3 tablespoons butter
1 tablespoon oil
1½ lbs boneless, skinless chicken breast, cut to bite sized
Salt and pepper, to taste
6 jalapeno peppers, seeded and diced, plus more to garnish
2 cloves garlic, minced
1½ cups rice
2 cups chicken stock
½ teaspoon cumin
½ teaspoon onion powder
½ teaspoon chili powder
5 sprigs green onion, sliced, plus more to garnish
½ cup milk
4 oz fresh mozarella cheese, cubed
4 oz cheddar cheese, shredded
¼ cup breadcrumbs, to top (optional)
Cilantro, to garnish


Directions

In a large, high-walled skillet over medium-high heat, melt the butter and oil together. Season the cubed chicken breast with salt and pepper and then add to the pot. Add in the diced jalapenos and saute until the chicken has browned and the jalapeno has softened, stirring and turning often, about 3 minutes. Add in the garlic and saute until fragrant, about one minute.
Add the rice, spices, and chicken stock and bring to a boil. Reduce heat to low, cover, and cook until the rice is tender and has absorbed the majority of the liquid, about 10-15 minutes.
Add in the green onion, milk, mozarella, and cheddar cheese, and stir until completely melted and evenly distributed.
Transfer to oven safe dishes (or keep in the pot, if oven-safe) and sprinkle with breadcrumb. Or douse, as to your preference. Broil until the tops have browned lightly, 1-2 minutes. Garnish with cilantro, sliced jalapeno, and green onion and serve warm.


What I'd wished I'd done:

Used arborio rice instead of just plain white rice. Would give it more of a risotto feel and have the rice be more substantial.
Not de-seeded all the jalapenos, even the garnish. Flavor was great, but there was no typical jalapeno kick. Next time I'll leave a few seeds in there.

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