Tuesday’s Warm Embrace

In our house, Tuesday night’s dinner typically means something we can have with a salty margarita. If my guys had it there way, we’d rotate between Burritos, Enchiladas and Tacos. Not that I can blame them, those are among my favorites, too.

And easy. I could whip up tacos in my sleep. A search of my shared recipes revealed that over the years I’ve shared 49 different meat filled taco recipes alone; everything from Beefy Chorizo Tacos to Shredded Pork. That’s a lot of tacos; not including those with a Catholic Friday stamp of approval.

There is so much more to Mexican dishes than just Burritos, Enchiladas and Tacos. Chicken Mole topped with roasted Hatch Peppers immediately springs to mind. And desserts like Tres Leche or Leche Flan. When my Dad was a boy, he lived with a Mexican Family in Arizona for a while. He has fond memories of the family gathered round a cooking fire with a big pot of spicy stew. They used home-made tortillas and ate communal style. I love the idea of communal dining. It’s so personal. I’ve served communal meals in the past – but not since Covid. Dipping into a communal pot doesn’t bother me, although most people these days don’t like the concept.

That’s all a subject for another day. Today I’m sharing my latest Chicken Recipe with that south of the border flair. What my guys liked best about this dish is that it has some hint of heat without being overly spicy. They both love to “doctor” their plates with things like Fire-Roasted Salsa and Ghost Pepper Seasoning. I liked this chicken and rice just fine the way it was with a warm embrace. Best of all, everything cooked up in the same skillet; and was served straight from the pan at the table.

Enjoy!

Arroz Verde con Pollo
1 large Yellow Onion
2 Bell Peppers, any color
1 large Poblano or other mild Green Chili Pepper
1/4 cup Cilantro
3 Garlic Cloves
1 cup Jasmine Rice
2 tablespoons Lime Juice
1 teaspoon Cumin
1/2 teaspoon Salt
1/2 teaspoon Marjoram
2 cups Chicken Stock
1 tablespoon Olive Oil
6-8 boneless Chicken Thighs
Warm Tortillas for serving

Heat oven to 325-degrees.

Peel onion, dice. Stem and core bell peppers, dice. Stem Poblano Pepper, dice. Snip cilantro. Peel garlic. Place 1 cup each diced onion and bell peppers into a food processor fitted with a blade. Add cilantro, garlic and lime juice. Season with cumin, salt and marjoram. Process until blended. Stir in the stock, pulse to blend and create a stock sauce. Set aside until ready to use.

In a large cast iron or other oven-proof skillet heat oil over medium heat. Pat chicken dry with paper towels. Brown chicken in batches if necessary in the heated skillet. Remove thighs and keep warm.

To the now empty skillet scatter sliced Poblano, remaining 3/4 cup onion and bell peppers. Stir, cook until crisp-tender, drawing in the warm skillet drippings, about 3 minutes. Add rice, stir until lightly toasted, about 2 minutes longer. Stir in the stock mixture, blend well. Return chicken to the pan.

Cover and baked in the heated oven until the rice is tender and the chicken is cooked through, about 30 minutes.

To serve, remove chicken from the pan. Fluff rice with a fork then return chicken. Serve straight from the skillet with warm tortillas, refried beans and some margaritas.

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And to Him my soul shall live;
My descendants shall serve Him
Let the coming generation be told of the LORD
That they may proclaim to a people yet to be born
The justice He has show.