Warning: this requires a pretty large saucepan
, so if you want to attempt it, use the biggest one you've got.. or halve
the amounts of all the ingredients, and use a smaller saucepan. The major advantage
of this recipe (other than it tasting fabulous
) is that you don't have to make anything to go with it - Just slap some on a plate
and have at it
- cook bacon in saucepan until crispy. Remove bacon from saucepan, crumble, and set aside.
- add chicken to saucepan and cook, turning frequently until cubes are golden brown on all sides (5-7 minutes)
- remove chicken from saucepan, keep warm.6
- discard all but 2 tablespoons drippings from saucepan.7
- add onion, bell pepper, and garlic to saucepan, cook for 3-4 minutes, or until it becomes slightly tender.
- add rice, cook mixture for 3-4 minutes
- stir in salsa, chicken broth, tomato paste, salt, and cumin, bring to boil
- place chicken over mixture, reduce heat to low, cover, and cook for 20-25 minutes8
- sprinkle bacon and parsley on top
1well, it doesn't have to be "cubes", per se.. "chunks" are ok.
2that's equivalent to what, a tablespoon of dried, minced garlic?
3add more, for a thicker dish; I usually use 3 cups
4I use Mild, but Hot or Medium should be ok, if you want more of a kick..
5fresh looks better than dried, but it's mostly a garnish, so who cares?
6what this means is, "don't spread it out on a plate; put it in a bowl"
7if you have more than two tablespoons of drippings in the saucepan at this point, you have been using some greasy bacon, or non-skinless chicken or something...
8a lot of the liquid should have been absorbed by the chicken, and the chicken should not be pink in the center. Although, when I have made this, the chicken has been pretty un-pink after the browning step