Craving a meal that'll transport your taste buds straight to the vibrant streets of Mexico? Look no further than this mouthwatering Chiles and Chicken with Rice recipe! In just 50 minutes, you'll create a dish so packed with flavor, it'll make your family forget about takeout forever. Imagine tender, golden-brown chicken nestled in perfectly toasted rice, infused with the rich, smoky heat of rehydrated chiles - this isn't just a meal, it's a culinary journey that promises to ignite your senses and leave you craving more.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 chicken breasts, diced
- 1 cup rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1-2 dried chiles, rehydrated and chopped
- 2 cups chicken broth
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Prepare the dried chiles by removing stems and seeds, then soak them in hot water for 15-20 minutes until soft and pliable. Once rehydrated, drain and finely chop the chiles.
- Season the diced chicken breasts with salt and pepper, ensuring even coverage.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the diced chicken and cook until golden brown and nearly cooked through, approximately 5-6 minutes. Remove chicken and set aside.
- In the same skillet, add chopped onions and sauté until translucent, about 3-4 minutes. Add minced garlic and chopped rehydrated chiles, cooking for an additional 1-2 minutes until fragrant.
- Add rice to the skillet and stir to coat with the onion, garlic, and chile mixture. Toast the rice for 2-3 minutes to enhance its nutty flavor.
- Pour in chicken broth, stirring to combine all ingredients. Bring the mixture to a boil, then reduce heat to low.
- Return the cooked chicken to the skillet, cover, and simmer for 18-20 minutes or until rice is tender and liquid is absorbed.
- Remove from heat and let the dish rest, covered, for 5 minutes to allow flavors to meld and rice to fully absorb remaining moisture.
- Fluff the rice with a fork, taste, and adjust seasoning with additional salt and pepper if needed.
- Serve hot, garnishing with fresh cilantro or chopped green onions if desired.
Tips
- Chile Selection: Choose dried chiles like guajillo or ancho for authentic Mexican flavor. The longer they soak, the more intense their taste becomes.
- Rice Toasting Trick: Don't skip toasting the rice! This crucial step develops a nutty, deeper flavor that elevates the entire dish.
- Chicken Browning Secret: Ensure your skillet is hot and don't overcrowd the pan when cooking chicken. This guarantees that perfect golden-brown exterior.
- Liquid Ratio Matters: Always use the recommended chicken broth amount to achieve perfectly cooked, fluffy rice.
- Resting is Crucial: Let the dish rest for those 5 minutes after cooking - this allows flavors to meld and rice to absorb remaining moisture.
- Optional Garnish: Fresh cilantro or green onions can add a bright, fresh finish to this hearty meal.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 25g
Fat: 12g
Saturated Fat: g
Cholesterol: 75mg
