Mexican Chicken Rice

Dear Friends,
Today I am here to share with you; a Mexican delicacy, Spanish rice, also known as Mexican rice.

While there's not a definite tale being to how fascinating characters suggest to the tomato-flavored rice as Spanish rice (still though that specific dish not made in Spain) there, signifies unusual pretty much evidence whereby this occurred to be identified, as so;

Rice not belonging to Mexico and was carried over; in the 1500s during Spain began its intrusion. The Spaniards introduced to carry animals; pigs, goats, and chickens. As the Spaniards extended their journeys throughout the world, they toured Asia, and from there, people carried back grain and rice to Mexico. Recognising the Spanish introduced rice to Mexico creates a sense that some fabulous rice dish would be called "Spanish rice." I hope you all like the information. So, let's start making the dish.

Ingredients:-

For the chicken-

1.Chicken thigh fillets- 6(skin and bone should be intact).
2.Extra Virgin Olive oil- 4tbsp.
3.Lime- 1-1/2(juice).

For Mexican Spice-

1.Garlic Powder- 1-1/2tbsp(you can also add 3-4 garlic minced).
2.Cumin powder-1-1/2tbsp.
3.Cayenne pepper-3/4tsp.
4.Black pepper- 1tsp.
5.Dried oregano-1 tsp.
6.Paprika-1-1/2tbsp.
7.Kosher Salt- To taste.

For the Rice:-

1.Long grain rice- 1-1/2cups.
2.White Onion- 1 medium(diced).
3.Garlic- 2cloves(minced).
4.Red bell pepper- 1medium(sliced).
5.Corn kernels- 1-1/2cups.
6.Tomato puree-1cup.
7.Red kidney beans- 450g (rinsed and drained).
8.Chicken Stock- 3cups(can also use chicken broth).

For garnishing:-

1.Cheddar cheese- 1- 12 cup(grated).
2.Cilantro leaves- A handful(finely chopped).
3.Parsley- 1-1/2 tbsp(minced).
4.Jalapeno peppers - 1/2 cup sliced(optional).
5.Avocado- 1/2 cup sliced(optional).

Preparation Method:-

Step 1- One day before soaked red kidney beans with sufficient water overnight(at least 5-6 hours).

Step 2- Next day, first take a small bowl. Take all spices mentioned under Mexican spice(Garlic Powder- 1-1/2tbs, Cumin powder-1-1/2tbsp, Cayenne pepper-3/4tsp, Black pepper- 1tsp, Dried oregano-1 tsp, Paprika-1-1/2tbsp, Kosher Salt- To taste). Mix well and set aside.

Step 3- Now Clean chicken pieces well and cut them into bite-size pieces. Add 1-1/2 lime juice, 1tbsp olive oil, and Mexican spice mixture(step-2) 2-1/2 tbsp. Rub all spices with chicken pieces well. Set aside.

Step 4- Place a skillet on medium flame. Add 2-1/2 tbsp of olive oil, then add marinated chicken pieces. Saute and cook until chicken pieces become brown and crisp.

Step 5- Take out the fried chicken pieces on a plate and set them aside. Now add the remaining oil to the same pan. Saute onion till soft.

Step 6- Next, add garlic and saute till the raw aroma evaporates. Now, add tomato puree, soaked red kidney beans, corn kernels, and bell pepper. Saute and cook until onion and pepper get brown.

Step 7- Lower the flame and add rice grains. Saute for 2-3 minutes. Next, add chicken stock, remaining Mexican spice. Mix all ingredients well.

Step 8- Transfer fried chicken back to the wok. Combine all again keep the skin side up. Check salt at this stage if required adjust at this stage.

Step 9- Simmer the flame and cover the wok with a lid. Stir occasionally and cook until all stocks evaporate and rice become fluffy. Turn off the flame once you get the texture.

Step 10- Next, garnish rice with grated cheese, cilantro, parsley. Also can use avocado, jalapeno peppers. Now Mexican chicken rice is ready to serve.

Image Credit:source1,source2