Now that I’ve shared my recipe for Spanish Rice, let me share with you an awesome “Rosemarie” original to utilize some of that leftover rice.
A while back, I had made my Cheater’s Chicken Mole for the family as a mid-week supper. (Back in the day before work got in the way of life itself). Since Hubby loves to have Spanish Rice as a side whenever I make the Mole, I had about half of the rice I had cooked up just sitting in the refrigerator in a Tupperware container. The weekend rolled around – and it was one of those lazy weekends. I wanted to make something yummy, but really didn’t want to spend half the day chopping and cooking. Earlier in the day, I had taken out a package of chicken thighs to thaw. The plan was o barbecue the thighs and serve them with fried potatoes and grilled corn on the cob. But that meant making up some barbecue sauce, (silly me, we didn’t have any bottled sauce in the house), peeling and dicing potatoes and running out to the farmer’s market for some fresh corn to grill. The more I thought about it, in my lazy state of mind, the more it seemed I could do something else – just as delicious with far less effort. Hum, maybe I could use up that container of rice in the process.
As the dinner hour fast approached and my family began to grumble about “what’s for dinner”, I wandered into our cozy little kitchen to see what I could whip up. Without a recipe in hand, I decided to just go for it – chipotle spiced chicken smothered in Spanish Rice. The results were awesome – a filling supper with lots of heat.
Chicken Thighs in Spanish Rice
8 Chicken Thighs, boneless, skinless
1 Teaspoon Chipotle Seasoning
1 Tablespoon Olive Oil
1 Can Crushed Mexican-Style Tomatoes & Chili Peppers
½ Cup Chicken Stock
1 Recipe Authentic Spicy Spanish Rice, about 1 1/2 Cups of rice
SPANISH RICE: The best way to make this dish QUICKLY is to use leftover Spanish Rice made earlier in the week. Simply reserve about half of the rice for this dish. If not, make the rice earlier in the day, use half for this recipe and reserve half for later. (Suggestion: Mix rice with refried beans and make grilled rice and bean burritos).
To the rice, add Mexican-Style Tomatoes and Chicken Stock. Stir to blend, and set aside until ready to use.
CHICKEN THIGHS: Pat dry chicken thighs and season with ground Chipotle pepper seasoning.
Heat oil in a large skilled over medium-high heat until shimmering. Brown chicken tights to a nice golden brown, about 5 minutes per side. Remove thighs from skillet, drain off any oils and grease that may have accumulated in the pan.
Return chicken thighs to the skillet. Pour rice mixture over chicken, spread to cover evenly. Reduce heat to medium.
Cover and simmer 10-15 minutes or until chicken is cooked through.
Uncover, turn chicken over, nestle down into the rice and continue to cook 5 to 10 minutes longer or until most of the liquid has evaporated.
This dish can be served up straight from the pan with warm tortillas and a crisp salad for a simple yet satisfying meal.