Salsa Marinated Chicken with Mexican Rice

Name: Salsa Marinated Chicken with Mexican Rice
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 Tbsps butter; 1 can black beans or vegetarian spicy refried beans; 473 milliliters chicken stock; 1 jalapeno chile pepper, finely chopped; 1 Fresno chile pepper, thinly sliced; 2 cloves garlic, grated or made into a paste; 79 milliliters About EVOO; 1 handful Generous of fresh cilantro leaves, chopped; 1 teaspoons ground cumin; 1 lime; 4 servings Freshly ground pepper; 4 larges plum tomatoes; 4 servings Salt; 907 grams skinless, boneless chicken breasts or thighs; 237 milliliters long-grain white rice; 1 small yellow or red onion

Salsa Marinated Chicken with Mexican Rice might be just the main course you are searching for. This gluten free recipe serves 4. One portion of this dish contains roughly 62g of protein, 32g of fat, and a total of 815 calories. A mixture of salt, evoo, pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 1 hour and 5 minutes. This recipe is typical of Mexican cuisine.

Instructions

Using the large holes of a box grater, grate the tomatoes and the onion into a bowl.

Ingredients you will need

Tomato

Onion

Equipment you will use

Box Grater

Bowl

Add the garlic, chile peppers and cilantro and stir to combine.

Ingredients you will need

Chili Pepper

Cilantro

Garlic

Place half of the salsa in a plastic tub or storage container, season with a little salt, cover and store in the refrigerator.

Ingredients you will need

Salsa

Salt

Place the remaining salsa in a large resealable plastic bag and add the EVOO.

Ingredients you will need

Salsa

Extra Virgin Olive Oil

Equipment you will use

Ziploc Bags

Sprinkle the chicken liberally with salt and pepper and add it to the bag, shaking it around to coat it with the marinade. Double-bag the chicken in case the first bag leaks. Marinate in the refrigerator for 30 minutes and up to 2 hours.

Ingredients you will need

Salt And Pepper

Marinade

Whole Chicken

Preheat a grill or a grill pan to medium-high heat.

Equipment you will use

Grill Pan

Grill

Meanwhile, melt the butter in a medium pot over medium heat.

Ingredients you will need

Butter

Equipment you will use

Pot

Add the rice and cook, stirring, until golden brown, 3 to 4 minutes.

Ingredients you will need

Rice

Add the reserved salsa and the chicken stock and bring to a boil. Reduce the heat to a simmer, cover and cook for 20 minutes. After about 5 minutes, place the chicken on the grill and cook, turning occasionally, for 12 to 15 minutes.

Ingredients you will need

Chicken Stock

Whole Chicken

Salsa

Equipment you will use

Grill

If you are using black beans, rinse and drain them, then reheat them in a small pan with the cumin and some salt and pepper. If you are using refried beans, reheat them in a small pan with the cumin, thinning them with a splash of water.

Ingredients you will need

Salt And Pepper

Refried Beans

Black Beans

Cumin

Water

Equipment you will use

Frying Pan

Cut the lime into wedges and douse the chicken with lime juice when it comes off the grill.

Ingredients you will need

Lime Juice

Whole Chicken

Lime

Equipment you will use

Grill

Serve the chicken with the rice.

Ingredients you will need

Whole Chicken

Rice

Equipment

Ingredients

Servings:

2Tbsps

butter 1can

black beans or vegetarian spicy refried beans 473milliliters

chicken stock 1

jalapeno chile pepper, finely chopped 1

Fresno chile pepper, thinly sliced 2cloves

garlic, grated or made into a paste 79milliliters

About EVOO 1handful

Generous of fresh cilantro leaves, chopped 1teaspoons

ground cumin 1

lime 4servings

Freshly ground pepper 4larges

plum tomatoes 4servings

Salt 907grams

skinless, boneless chicken breasts or thighs 237milliliters

long-grain white rice 1small

yellow or red onion

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Williams Selyem Westside Road Neighbors Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 140 dollars per bottle.