Dinner TBD
Chori Chicken Skillet
- Cook
- 25 min
Ingredients
- 1 can Rotel (mild)
- 1/2 onion (chopped)
- 2 cup basmati rice
- 1/4 cup canola oil
- 4 clove garlic (minced)
- 1 3/4 cup chicken broth
- 1 tablespoon tomato paste
- 1/2-1 cup cilantro (fresh chopped)
- 1 pound ground chorizo sausage
- 2 chicken breasts (sliced very small)
- paprika
- cumin
- oregano
- salt & pepper
- queso blanco (mild)
- olive oil
- jalapeños (sliced, jarred; as many as desired)
Method
- 1
Preheat oven to 350.
- 2
Make the rice first by adding the Rotel & onion to a food processor, and blend until mostly smooth.
- 3
In a skillet, heat the canola oil and add the 2 cups of rice until hot, but don’t burn or brown.
- 4
Add the garlic, pureed tomato & onion, chicken broth, tomato paste and stir all to incorporate.
- 5
Bring mixture to a boil and then cover the skillet with a fitted lid and place in the oven at 350 for 25 min.
- 6
Meanwhile, season the sliced chicken with the paprika, cumin, oregano, salt & pepper.
- 7
Cook chicken and sausage on your outdoor skillet until cooked throughout.
- 8
Heat the queso blanco and jalapenos separately until warm.
- 9
When rice is done, add the fresh cilantro and stir, saving a little to garnish each dish.
- 10
Plate by adding a bed of rice first, then queso, chorizo, chicken, jalapenos, more queso if desired, & garnish with cilantro.
- 11
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.