Mexican Style Chicken and Rice

poehere
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Mexican Style Chicken and Rice I lived and worked in Mexico for a number of years. During my stay in Mexico I was introduced to Mexican style cooking. One of my favorite dishes was cooked rice and chicken. Over the years I have revised the way I cook this dish. Now that I live in French Polynesia Tahiti it is difficult to find all the ingredients. Therefore, I have come up with a new recipe that is simple to make and easy to find all the ingredients.

Total Time: 45 Minutes

Yield: 6 Servings

Ingredients:

8 pieces chicken (legs and thighs)
2 cups cooked long grain white rice
3 1/2 cup water
2 yellow onions
10 cloves garlic
1 can peeled tomatoes
1 can tomato sauce
1 1/2 tsp salt
1 tsp white or black pepper
1 tsp Chinese hot chili sauce
3 Tbsp vegetable oil

Steps:

Defrost your chicken legs and thighs. Cut them in half.
Clean and dice your onions. Place the diced onions in a small bowl.

Clean and dice your garlic. Place the garlic in the bowl with your onions.

Open the can of peeled tomatoes and add them to a small bowl. Cut the tomatoes into small pieces.

In a wok, add your cooking oil. Heat the oil on high heat.

Add the chicken to the wok.

Cover the wok with a splatter screen. Brown the chicken for 4 to 5 minutes.

Turn the chicken over and brown the other side.

Remove the browned chicken from the wok and place on a plate.

Add the onions and garlic to the wok.

Sauté for 2 minutes on high heat or until the onions are translucent.

Add the rice to the wok, and sauté the rice until it turns white.

Add the diced tomatoes, tomato sauce to the wok.

Add the water to the wok and bring to a boil.

Season the mixture with salt, pepper, and chili sauce.

Place the pieces of browned chicken on top of the rice. Reduce the heat to low or simmer. Cover the wok and simmer slowly for 20 minutes or until the rice is cooked. Dont stir the rice and chicken while cooking. I dont have a cover for my wok so I use the splatter screen and a cover from one of my Dutch ovens.