I like one-pot meals. The clean up is easy, the leftovers transport well for lunches to work or school, and the potential for variety is infinite. That said, it's true that most of my skillet dinners feature rice or pasta or beans, or some two out of the three. Even so, this gives me choices ranging from creamy Tarragon Chicken Farfalle (influenced by French and Italian cuisines) to Southwestern Skillet Dinner shown here (nods to jambalaya, arroz con pollo, and the fabulous flavours of the American southwest).The genesis for this recipe is from a previous dish I devised, the Southwestern Chicken Skillet, which suggests serving over rice or pasta. This variation omits the gravy-making slurry stage and the sour cream, and incorporates the rice right into the dish. Sour cream, of course, can be added as a garnish. A little cilantro right at the end wouldn't go amiss, either.
At Palle's request, we went with chunks of chicken thigh, rather than ground chicken for this version, and I really think that's the right call for an all-in-one dish like this. Served over rice, go with the ground or chunks, but with the rice mixed in, you want solid pieces of chicken.
When you get to the gravy-making stage, instead of making a slurry, simply add one cup (200 g) of parboiled rice, and one and half to two cups of water, depending on whether your pre-rice mixture is wet or dry and how soupy you would like the finished dish to be. I usually go with two cups. Bring to a gentle simmer, cover, turn the heat to very low, and let cook undisturbed until the rice has absorbed most of the liquid and gotten tender - 15 to 25 minutes, depending on how low your burner goes. If the mixture is still a bit wet, raise the heat and remove the lid for the last few minutes of cooking, and let the excess moisture evaporate away.
5 comments:
Delicious recipe, especially with jasmine rice.
One dish meals are the best! This looks great.
This rice looks so yummy
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Its really a delicious recipe... With Patan ghee on it and Basmati rice.....
Original recipe (since the link is dead):
Southwestern Chicken Skillet
This is a quick, nutritious, low-fat meal that's on the table in less than 30 minutes. It's as easy as hamburger helper, and infinitely better. Serve over rice or pasta.
Serves 2 - 4
Total prep and cooking time: 25 minutes
300 grams ground chicken breast
1 medium onion, diced
1 medium green pepper, diced
1 398 ml/14.5 oz. can of black beans, drained & rinsed
1 cup frozen corn kernels
1 green chile pepper, minced
1 cup prepared salsa
1 teaspoon ground cumin seed
1 tablespoon chlili powder
juice of 1 lime
1/2 cup tomato sauce
2 teaspoons canola oil
1/4 cup light sour cream
1 teaspoon chicken bouillon concentrate
1 teaspoon all-purpose flour
In a large, non-stick skillet, brown the ground chicken in the canola oil. Add the onions and peppers, and cook until softened. Add the salsa, and stir to combine over medium heat. Sprinkle spices over the mixture and stir well.
Add frozen corn straight into the skillet, then the drained black beans. Correct for seasoning - it shouldn't need additional salt. Sprinkle the chicken concentrate over the mixture, stirring. Add a little water if it is too thick.
Shake together the flour with a little cold water to make a slurry. Add to the simmering mixture and stir until it thickens. Let cook for 10 - 15 minutes on low heat. Add sour cream and stir thoroughly to combine. Serve with extra lime wedges on the side.
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