Chunky Chicken and Corn Chili with Spicy Citrus Salsa over Rice

By dette

I'm always tryhing to come up with yet another version of chili and yet another chicken dinner. Here's both in one meal in another new way.

Ingredients

• 3 tblsp vegeetable oil, plus some for drizzling
• 1 1/2 c. white rice
• Salt and Black Pepper
• 5 1/2 c. chicken stock
• 2 pounds chicken tenders, cut into bite-size pieces
• 1 large onion, hopped
• 4 large garlic cloves, chopped
• 1 jalepeno pepper, seeded and finely chopped
• 1 red bell pepper, chopped
• 1 1/2 tblsp chili powder
• 1/2 tblsp ground cumin
• 2 tblsp all- purpose flour
• 1 10 oz box frozen corn kernels
• 2 oranges
• Zest and juice of 1 lime
• 1/4 c. fresh cilantro leaves, coarsely chopped
• 1/2 c. fresh flat-leaf parsely, coarsely chopped
• Hot sauce to taste (optional)

Details

Servings 4
Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

To make the rice, heat a medium pot with a tight-fitting lid over medium-high heat. Add 1 tblsp of the vegetable oil, then add the rice; stir to coat the rice in the oil and toast lightly, for aobut 1 minute. Saeson with salt and pepper, then add 2 1/2c. of the chicken stock and bring up to a bubble. Cover the pot, reduce the heat to a simmer, and cook for 15-18 minutes, until the rice is tender.

To make the chili, preheat a medium soup pot over medium-high heat with the remaining 2 tblsp of oil. Add the chunked chicken pieces and season with slat and pepper. Brown the chicken on all sides for about 3-4 minutes. Remove the chicken from the pot to a plate and reserve. Add a little drizzle of oil to the pot and add the onions, garlic, three fourths of the chopped jalapeno, and the bell peppers. Season with the chili powderk cumin, salt, and pepper and cook for about 3 minutes, stirring frequently. Dust the vegetables liberally with the flour and continue to cook for 1 mninutes. Stir in the remaining 3 c. of chicken stock to the vegetables, bring up to a bubble, and then stir in the corn and add the chicken back to the pot. Turn the heat down to medium low and simmer gently for 10 minutes.

While the chili is simmering, make the spicy citrus sala. With a paring knife, cut the peel and pith from the oranges. Cut the peeled oranges into disks, and then cut the disks into quarters. Toss the orangesin a small mixing bowl with the remaining jalapeno, the lime zest, a kittle salt and pepper, and about 1 tblsp of the chopped cilantro. Stir to combine.

Once the chili has simmered for 10 minutes, turn off the heat and add the lime juice, the remaining cilantro, and the chopped parsley. Taste and check for seasoning and add more salt and pepper if needed. If you want a little more heat, throw in a couple dashes of hot sauce.

Fluff the thener rice witha fork and then divide it amoung 4 serving bowls. Top each portion of rice with some of the chili and garnish with a heaping spoonful fo the spicy citrus salsa.