Mexican Chicken and Rice
You will need:
4 Chicken Breasts
White Rice, I used what we had which was basmati...probably about 2 cups (I just dumped part of the bag in to the pot)
1.5 tablespoons of minced garlic
2 Large Chicken Stock Cubes...I used the Knorr brand which are bigger than stock cubes I've seen in Aus, so might need 3 if you don't have access to Knorr
3 Tablespoons of Olive Oil (this is approximate, I just dumped some in to the pan that I thought was right for the amount of garlic and onion I had)
3/4 of a brown or yellow onion
1/2 red bell pepper
A couple of shakes from No salt Mrs. Dash or whatever multipurpose seasoning you use for cooking
A couple of dashes of cracked black pepper
A 28 oz (794 g) can of tomatoes
Water, about half of the empty tomato can's worth
1/2 Can of Diced Green Chiles (I used Ortega Fire Roasted Chiles, these are mild), you could probably use fresh green chiles, just a lot less
1. Dice up your onion and red bell pepper fairly small.
2. Pour olive oil in to a large pot and start heating it up. Add garlic and onion and saute for about 2 minutes, you just want to sweat the onions, not get them brown.
3. Add the red bell pepper to the pot and saute them for a minute, before adding the green chiles and sauteing them for another minute.
4. Add the can of tomatoes, water, the stock cubes, and the spices and let cook to boiling for 5 minutes. Make sure you keep stirring the sauce so it doesn't burn on the bottom.
5. Add the chicken breasts whole to the sauce and turn down to simmer. Cook for approximately an hour and then try to shred the chicken breast with two forks in the pot. Let the sauce and chicken cook for another 30 minutes and then shred it further if you couldn't get the chicken to shred in to small pieces before.
6. At this point, you should have a lot of sauce in the pot still. Mine looked pretty watery. I was going to originally serve this as a stew over rice, but when I noticed how runny the sauce looked, I decided to pour the rice directly in to the pot and let it simmer for another 20 minutes.
7. After 20 minutes all the liquid should be absorbed and you should have a delicious pot of Mexican Chicken and Rice.
I was surprised how good this turned out. My Mom ate it for lunch and dinner the next day in San Francisco and called me raving about how good it was. I'm already craving it again so it's a good thing that I have all the ingredients in the cupboard still because we will be having this for dinner again this week at some point!
Still no ETA for when I'll be back in Australia, but Boyfriend and I have both been working on my visa stuff this week. Hopefully his stuff will arrive by Thursday next week and then I can send off all the paperwork to the Washington office on Friday and then fingers crossed that I have a quick turn around time for my visa being granted and can be back in Australia by April.
Tonight Boyfriend is headed down to Sydney with Bob Marley, the Miner, Croc, the Teacher, Tinkerbell, and the Farmer to see ACDC. I'm bummed that I am missing out because I think it would've been a really fun night with everyone, but I'm glad that my ticket could go to Bob Marley in my place.
Also, GREAT news: Boyfriend went in for an interview this week and he got the job!!! Woohoo! He is really excited about it and the company seems pretty cool: they are an engineering company who focus on building sustainably. I'm so happy for him and can't wait to hear all about his first days there.