Chunky Chicken and Corn Chili with Spicy Citrus Salsa over Rice

Chunky Chicken and Corn Chili with Spicy Citrus Salsa over Rice
Adapted from todayandforever.com
Chunky Chicken and Corn Chili with Spicy Citrus Salsa over Rice

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from todayandforever.com

Ingredients

  • 3

    tablespoon vegetable oil, plus more for drizzling

  • 1 1/2

    cup white rice

  • Salt and black pepper

  • 5 1/2

    cup chicken stock

  • 2

    pound chicken tenders, cut into bite-size pieces

  • 1

    large onion, chopped

  • 4

    large garlic cloves, chopped

  • 1

    jalapeno pepper, seeded and finely chopped

  • 1

    red bell pepper, chopped

  • 1 1/2

    tablespoon chili powder

  • 1/2

    tablespoon ground cumin

  • 2

    tablespoon all-purpose flour

  • 10 ounce box frozen corn kernels

  • 2

    oranges

  • Zest and juice of 1 lime

  • 1/4

    cup fresh cilantro leaves, coarsely chopped

  • 1/2

    cup fresh flat-leaf parsley, coarsely chopped

Directions

- To make the rice, heat a medium pot with a tight-fitting lid over medium-high heat. - Add 1 tablespoon of the vegetable oil, once around the pan, then add the rice; stir to coat the rice in the oil and toast lightly, for about 1 minute. - Season with salt and pepper, than add 2 1/2 cups of the chicken stock and bring to a bubble. - Cover the pot, reduce the heat to a simmer, and cook for 15 to 18 minutes, until the rice is tender. - To make the chili, preheat a medium soup pot over medium-high heat with the remaining 2 tablespoons of oil. - Add the chunked up chicken pieces and season with the salt and pepper. - Brown the chikcen on all sides for about 3 to 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 powder, 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 minute. - Stir in the remaining 3 cups of the 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 summer gently for 10 minutes. - While the chili is simmering, make the spicy citrus salsa. - 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 oranges in a small mixing bowl with the remaining jalapeno, the lime zest, a little salt and pepper and about 1 tablespoon 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, add a couple of dashes of hot sauce. - Fluff the tender rice with a fork and then divide it among 4 serving bowls. - Top each portion of rice with some of the chili and garnish with a heaping spoonful of the spicy citrus salsa.

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