Chicken Picante

This is the dinner that just kept growing as I cooked. I started out with a casserole dish, chicken thighs, and a nice picante sauce. The thighs went in the dish, the picante sauce went over the thighs, and it all went into the over for 40 minutes at 350 f. Now, my favorite dish with chicken is rice. There has to be over a hundred variations of chicken and rice out there and I am pretty sure I like all of them.

This version of the rice involved:

One cup of brown rice
A teaspoon of crushed dried tomato
A teaspoon of onion flakes
A teaspoon of of dried crushed bell pepper
A dash of garlic powder, salt, and black pepper
3 1/2 cups of water
One can of three bean mix (kidney, pinto, and black)

I got that started on the stove. The secret to good rice for me is to start off on high heat stirring often, then after a couple of minutes of a good boil, I turn the heat down to warm and let it finish. It usually takes between 15 and 20 minutes depending on the type of rice.

Once everything is done, assembly is a snap. Put down a layer of the rice and spread it to the edge of the shallow bowl, ring with your choice of shredded cheese, and set the chicken right in the center. I always pour the sauce from the chicken pan over the center for a little extra flavor. Tasty and it smells wonderful.

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