Chicken and Rice with Cilantro-Poblano Sauce

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The chicken part of this recipe is extremely forgiving. You could use this as a "clean out the fridge" dish in terms of what vegetables to use and in what proportions. I recommend cutting the chicken into chunks, or even using tenders. It will help with consistent cooking, but keeping the chicken moist.

The rice cannot be messed with. It'll get gloppy if you rush it at all.

Chicken and Rice with Cilantro-Poblano Sauce
Cooking Light

3/4 c scallion, chopped, divided
1/4 c cilantro
1/2 tsp coarse salt, divided
1/4 tsp pepper, divided
1 14 oz can stock, divided
1 poblano, seeded, chopped
2 cloves garlic, minced, divided

2 T olive oil, divided
1 8 oz package cremini mushrooms, sliced
1 c long grain rice, uncooked
1/2 c water
1 tsp cumin

2 T parsley, chopped
1 T butter
4 6-oz boneless skinless chicken breast
1 tsp olive oil
1/4 c cherry tomatoes, halved

Combine 1/4 c scallions, cilantro leaves, 1/4 tsp salt, 1/8 tsp pepper, 1/2 c stock, chile and 1 clove garlic in a food processor process until blended.

Heat 1 T oil in a large skillet over medium-high heat. Add 1/4 c onions, mushrooms and remaining garlic clove to pan. Saute 2 minutes. Add cilantro mixture, remaining 1 1/4 c stock, rice, 1/2 c water and cumin to pan bring to a boil. Cover, reduce heat and simmer 25 minutes or until liquid is absorbed. Remove from heat cover and let stand 5 minutes. Add parsley to rice mixture fluff with a fork.

Heat remaining 1 T oil and butter in a large skillet over medium heat. Sprinkle chicken with the remaining 1/4 tsp salt and 1/8 tsp pepper. Add chicken to pan cook 5 minutes on each side or until done. Remove chicken from pan cut each chicken piece crosswise into 1/2" slices.

Heat 2 tsp olive oil in a small saucepan over medium-high heat. Add remaining 1/4 c onions and tomatoes saute 2 minutes. Arrange 1 c rice mixture on each of 4 plates top with 1 breast half and 2 T tomato mixture. Garnish with cilantro sprigs.

Comments

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