I told you that this week would be Mexican week and I intend to stand by my statements.
I know better than to MAKE statements because it seems to serve as a command for life to get crazy. It's a given: I make a statement of intention and Life gets crazy. It's just the way it works. It's like I am being tested for having made an intentional statement.
The truth is that Life would be crazy anyway, but since I've let it 'out of the bag' that I want to accomplish a certain thing, it seems that much more crazy because I don't want to appear to be going back on something I said. I don't give myself any excuses … but, ugh, I really want to! I'm tired tonight and just want to veg in front of the TV or slip mindlessly into sleep after reading.
Does any of that even make sense? It's late and I can't be sure. I think I'm not seeing straight anymore! And I still have a load of clothes to fold!
Back to Mexico …
Monday evening, I tried a new recipe, one I found in EveryDay Food, the July/Aug edition. It sounded wonderful and since I'm always up for Mexican food … it sounded that much better.
Chipotle Chicken and Rice … doesn't that make you just want to dive in and chow down!
Well, then, let's get this baby cookin'!
In a large pot, heat oil over medium-high heat. Season chicken on both sides with salt and pepper.
Working in batches, brown chicken on both sides, about 6 minutes total; transfer to a plate.
Reduce heat to medium. Add onion and sauté until soft, about 5 minutes, scraping up any browned bits from the bottom of the pot. (If necessary, add a bit of water, chicken broth, or white wine to release browned bits.) I didn't have enough red onion to fulfill the recipe, so I used a bit of yellow. Forgive me, please, but I will say that it didn't alter the taste that much. Onion is onion, right? Well, mostly.
Add garlic, cumin, and chiles. Cook until garlic is soft and fragrant, 2 minutes.
It must be noted that chipotles are quite spicy. If you are expecting to feed children with this dish, I might suggest that you make it without the chipotles and offer a chipotle salsa on the side for the adults. There's no reason to make two dishes, one for the kids and one for the adults. You just have to adjust a little to make it enjoyable for both.
Add the chopped tomatoes and 1 teaspoon of salt and cook until the tomatoes break down and release juice, about 3 minutes. Stir in 1 cup of water and return chicken and any accumulated juices to the pot. Cover, reduce to a simmer, and cook 25 minutes.
I served it straight from the pot with fresh chopped cilantro, limes, and avocadoes.
Can you say, "YUM!"
(My limes and avocadoes are directly from California, Baby! Oh Yeah … they are the best! And very possibly only because I paid $5 for 16 of the dang thangs!
… And I'm a Suitcase Smugglin' Pro.)