This is an easy Chicken with Rice dish. It’s fancy enough to serve for company and yummy enough to be considered comfort food. This recipe serves 4. It can be doubled to serve more.
Heat in large frying pan over medium heat: 2 Tablespoons olive oil
Add. Sir-fry until golden-brown on the outside:
1 pound skinless chicken thighs, preferably bone-in
Remove chicken from the skillet and add:
3 cloves garlic, finely chopped
1/2 medium-sized onion, diced
Saute for a few minutes then add:
cooked chicken
1 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon cayenne pepper
1 teaspoon fresh chopped cilantro
juice of one small lime
Stir until everything is mixed thoroughly, then add:
2 large, firm tomatoes, skin removed and chopped*
1/4 cup white wine
Keep stirring and add:
1 cup chicken broth
1 cup medium or short-grain rice (not instant)
Cover and bring everything to a boil. Quickly reduce the heat to very low and let it all cook, covered, until the rice is done (20-30 minutes).
*Note: you can also use 1/2 can (4 ounces) diced tomatoes, instead.
Serve with warm tortillas and salad. Buen Provecho.