Mexican Chicken and Rice
This dish is not too spicy, but it is well seasoned. To save time, cook the rice while the chicken is simmering.
Serves: 6Hands-on: 20 minutesTotal: 1 hour 5 minutesDifficulty: Medium
- ½ cup corn flour
- ¼ tsp. salt
- ½ tsp. pepper
- 1 chicken (3½ lbs.), cut in serving-sized pieces, rinsed and dried on paper towels
- ½ cup corn oil
- 4 cloves garlic, thickly sliced
- 1 large red onion, chopped coarsely
- 4 tomatillos, peeled and chopped
- 1 hot pepper, such as serrano or poblano, cored, seeded, and chopped
- 1 sweet red pepper, cored, seeded, and chopped
- ½ cup frozen corn
- 10 mushrooms, chopped
- 1½ cups chopped fresh or canned tomatoes
- 1 cup dry red wine
- 1 lemon, thinly sliced, seeded
- ½ tsp. cinnamon
- 1 cup short grain rice, uncooked
- 2 cups chicken broth
- ½ cup chopped flat-leaf parsley or cilantro
- Mix the corn flour, salt, and pepper on a sheet of waxed paper. Dredge the chicken in it.
- Heat the oil in a large frying pan or Dutch oven over medium-high heat. Brown the chicken for 5–7 minutes. Remove the chicken from the pan and drain on paper towels. Add the garlic, onion, tomatillos, hot pepper, sweet pepper, corn, and mushrooms. Sauté until soft, about 10 minutes. Add the tomatoes, wine, lemon, and cinnamon. Mix well.
- Return the chicken to the pan and add rice and broth. Bring to a boil. Then reduce heat to low, cover, and simmer for 45 minutes.
- Just before serving, add the parsley or cilantro. Serve immediately.