RECIPE: Tex Mex Chicken & Rice
📸: courtesy of @melmo.d
2 chicken breast (or any cut of chicken or leftovers or vegan replacement)
2-3 cups of cooked rice (leftovers or freshly cooked works)
1 1/2 cups of frozen corn (a can drained and rinsed would probably work too)
1/2 onion diced
2 garlic cloves minced or grated (or 1/2-1 tsp of garlic powder)
2ish tbsp of applewood smoked bbq seasoning (or any other bbq rub you have, you want enough to liberally cover the chicken)
2 tsp of chilli powder
2 tsp of smoked paprika (or regular)
2 tsp of dried cilantro (or 2 tbsp fresh)
1/2-1 cup of salsa (or Pico de gallo, a couple of chipotle's in adobo, canned green chilies, pickled jalapeño)
1 cup of shredded cabbage
1 1/2 cup of cheese grated (cheddar, Monterey Jack, Swiss, Mexican blend, or vegan)
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Enough vinegar to cover the cabbage (any kind will work though I would avoid rice vinegar. I used half apple cider vinegar and half leftover pickled jalapeño brine. I try to save all the brine from any pickles or olives after they're done. They're good glad flavour boosters or quick pickling other veggies).
Sour cream (regular or vegan) and fresh cilantro to top
Season the chicken with the bbq seasoning and set aside letting the chicken come to room temp. At least 1/2 hour. Mix the shredded cabbage, vinegar and 1 tsp of salt and set aside. Par cook the frozen corn or drain and rinse the canned corn. In a pan cook the chicken through (or to package instructions if using vegan substitute) and pull out, set aside to rest. heat up 1tbsp of butter with 1tbsp of oil (or just oil) in the same pan and add the drained corn, onion, chili powder, paprika, dried cilantro and garlic powder if using (if using fresh leave out for now). Once rested, shred the chicken and add to the corn and onion mixture. Stir in fresh garlic if using, salsa (don't add Pico de gallo yet if using) and the rice. Mix in the cheese and spread out as evenly in the pan, pressing down a little so you can develop a crust on the bottom of the rice. Cook for another 10 minutes or until the crust develops. Serve top with Pico, sour cream, fresh cilantro and the pickled cabbage. ... See MoreSee Less
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