Like many, I use cooking as an outlet for creativity. Sometimes it works and what I have in my mind really does come alive in the final dish. And truthfully, sometimes it doesn't.......
However this time it did!
|Southwest Grilled Chicken and Rice|
This dish is a combination of marinated and grilled chicken, over creamy brown rice, finished in the oven. And it is so delicious, I hope you give it a try.
by the seat of my pants!
6 - 8 chicken thighs, skinned
1 bunch fresh cilantro, snap off excessive stem
2-4 T oil (use a mild oil, like avocado)
1 T vinegar
1 rounded t Penzy's Arizona Seasoning or dash of chili, cumin, and oregano
1 clove garlic, minced
Place cilantro, 2 T oil, vinegar, seasoning and minced garlic in a food processor. Pulse until cilantro is finely chopped. You may have to scrap down the sides of the processor bowl, use more oil if needed. You want a minced cilantro slurry, not a smooth sauce.
Place chicken and marinade in a plastic bag. Secure top of the bag after removing excess air. Gently knead the contents so that the chicken is coated well. Refrigerate until ready to grill the chicken, 24 to 48 hours. We grilled at the 48-hour mark and the flavor is wonderful.
Grill chicken to brown outside edges, however, it should not be completely cooked, as this dish is finished in the oven.
3 c cooked rice, brown or white
1 c sour cream
1 small can diced mild chilies
1 large green bell pepper, roasted, skinned and de-seeded, diced
fresh ground pepper if desired
1 small bunch cilantro, remove excess stem and chopped
1 c mild cheddar cheese
Combine cooked rice, sour cream, chilies, and roasted bell pepper, garlic salt and pepper.
Place in the bottom of a 2 qt casserole dish.
Sprinkle with cilantro, then cheese. Arrange grilled chicken over rice mixture.
Bake at 350 degrees 35-45 minutes or until bubbly.
Serves 4 - 6
Serve with your favorite salsa if desired.
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weekend cooking @ beth fish reads
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