Chori Chicken Skillet
Ingredients
- 1 can mild Rotel
- 1/2 onion, chopped
- 2 c basmati rice
- 1/4 c canola oil
- 4 cloves garlic, minced
- 1 3/4c chicken broth
- 1 TBSP tomato paste
- 1/2-1 cup fresh chopped cilantro
- 1 lb ground chorizo sausage
- 2 large chicken breasts, sliced very small
- paprika, cumin, oregano, salt & pepper
- queso blanco- mild
- olive oil
- sliced jarred jalapenos- as many as desired
Instructions
- Preheat oven to 350.
- Make the rice first by adding the Rotel & onion to a food processor, and blend until mostly smooth.
- In a skillet, heat the canola oil and add the 2 cups of rice until hot, but don’t burn or brown.
- Add the garlic, pureed tomato & onion, chicken broth, tomato paste and stir all to incorporate.
- Bring mixture to a boil and then cover the skillet with a fitted lid and place in the oven at 350 for 25 min.
- Meanwhile, season the sliced chicken with the paprika, cumin, oregano, salt & pepper.
- Cook chicken and sausage on your outdoor skillet until cooked throughout.
- Heat the queso blanco and jalapenos separately until warm.
- When rice is done, add the fresh cilantro and stir, saving a little to garnish each dish.
- Plate by adding a bed of rice first, then queso, chorizo, chicken, jalapenos, more queso if desired, & garnish with cilantro.
- Enjoy!
Notes
This dish can be spicy, depending on the chorizo you buy. To lessen the heat, use mild Rotel & queso blanco, and/or skip the jalapenos.
