Tex-Mex Chicken and Brown Rice
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 297.0
- Total Fat: 5.9 g
- Cholesterol: 57.3 mg
- Sodium: 391.3 mg
- Total Carbs: 43.8 g
- Dietary Fiber: 5.9 g
- Protein: 19.6 g
View full nutritional breakdown of Tex-Mex Chicken and Brown Rice calories by ingredient
Introduction
From America's Test Kitchen Light and Healthy magazine From America's Test Kitchen Light and Healthy magazineNumber of Servings: 4
Ingredients
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8 garlic cloves, minced
2 tsp chili powder
1/2 tsp hot sauce
salt and pepper
1 lb boneless skinless chicken thighs
1 minced onion
1 red bell pepper, stemmed, seeded and chopped
2 jalepenos, seeded, stemmed and minced
2 ears corn, kernels removed from cob
1 tsp canola oil
1 cup long grain brown rice
1.25 cups chicken broth
4 scallions minced
1 tbs lime juice
Directions
Preheat oven to 300
Combine half the garlic, half the chili powder, hot sauce a pinch of salt and pepper in a large bowl and stir in chicken thighs to coat, set aside.
Combine onion, jalepenos, corn, red peppers and oil in large dutch oven or saute pan and cook until tender, about 10 minutes.
stir in rice, remaining chili pepper and garlic and cook until fragrant, Stir in broth, scraping any brown bits. Lay chicken on rice and bring to a simmer,
Cover and transfer to the oven for 50-65 minutes, until rice is tender and liquid is absorbed.
Transfer the chicken to a plate and leave the rice covered to steam for 10 minutes.
When chicken is cool enough shred then add the shredded chicken, scallions and lime juice to rice mixture. Stir in well and serve.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user DRUE72.
Combine half the garlic, half the chili powder, hot sauce a pinch of salt and pepper in a large bowl and stir in chicken thighs to coat, set aside.
Combine onion, jalepenos, corn, red peppers and oil in large dutch oven or saute pan and cook until tender, about 10 minutes.
stir in rice, remaining chili pepper and garlic and cook until fragrant, Stir in broth, scraping any brown bits. Lay chicken on rice and bring to a simmer,
Cover and transfer to the oven for 50-65 minutes, until rice is tender and liquid is absorbed.
Transfer the chicken to a plate and leave the rice covered to steam for 10 minutes.
When chicken is cool enough shred then add the shredded chicken, scallions and lime juice to rice mixture. Stir in well and serve.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user DRUE72.