tex or mex...it's delicious

I don't know what makes TexMex so good. Is it the bold smoky flavors of Tex or the spicy heat of Mex ? Perhaps its the balance between the two that gives this fusion flavor it's unique charm and somewhat addictive profile. Whatever it is...this dish is quickly becoming one of my favorite comfort foods, as it's fast, flavorful, and only leaves two pots to clean. It's also totally easy to personalize with whatever flavors you prefer...or whatever you have on hand.

Lately, one of my favorite spices has been ancho chile powder. It's a smoky slightly spicy flavor that plays well with others and doesn't leave you searching for the nearest large body of water. For this dish, I seasoned some chicken breasts with a spice blend of ancho chile powder, paprika, and turmeric...quickly sauteed and then finished off with some chorizo, peas, and jalapenos. Add a splash of chicken broth, top with some monterey jack cheese and broiled quickly to finish. The finished product is a delicious complex flavor served over rice and topped with some fresh cilantro for a truly simple soul-warming dish that leaves you satisfied, guilt-free. Here's how I spell comfort.

TexMex Chicken over Rice

1 1/2 lbs chicken breast sliced into strips

2 tbs ancho chile powder

2 tbs turmeric

1 tbs smoked paprika

1 C of flour

1/2 link of chorizo diced

1 small onion diced

2 cloves of garlic diced

1 jalapeno sliced

1 C of peas

1/2 C of shredded jack cheese

1/2 C of chicken stock

chopped fresh cilantro

salt and pepper

olive oil

1 1/2 C rice

3 C chicken stock

1 bay leaf

2 tbsp butter

Directions

Crank your oven to broil.

Combine the spices of your choice. As I said earlier...I used ancho chile powder, paprika, and turmeric. But seriously...whatever you like will work.

Combine 1 1/2 C of rice, 3 C of chicken stock, bay leaf, 2tbsp of butter and salt and pepper in a pot with a tight fitting lid. Bring stock to a boil, lower to a simmer and cover. Allow to simmer, covered, untouched for 20 mins. Remove from heat, allow to sit for 10 more minutes, fluff with a fork and done.

Cut the chicken breasts into strips approx 1/2 wide. Season with salt and pepper, then the spice mix. Heat 2tbsp of olive oil in an oven safe saute pan. Gently roll the chicken in the flour, shake off any excess, and cook over medium high heat for 2 min. Allow the chicken to sear...don't mess with it. Turn the chicken once, allow to sear for another 2 min and remove to a plate.

The flour and chicken will have most likely absorbed most of the oil, so if your pan looks a little dry, add about 1 tbsp more, then add diced chorizo. Allow to cook for 4 min. tossing occasionally. Add onions and sweat for 2-4 min. then add garlic, jalapeno, peas and return the chicken to the pan. Allow to cook until jalapenos begin to soften and peas begin to get a touch of color. Add chicken stock, toss to combine, then top with jack cheese and put beneath broiler until cheese is melted and bubbly, approx 5-7 min.

Remove from the broiler, place over rice, top with chopped fresh cilantro and serve.

Personally...what I like most about this dish is really how simple it is. It looks like a big list of ingredients and slightly step heavy...but it really isn't. The dish basically comes together in two phases...sear the chicken...cook the veggies...combine. As stated earlier, not only is it easy...it's completely customizable. Through together whatever spices you've got on hand and pick some veggies you think will play well with it. Don't have any rice...through it over some black beans and wrap it in a tortilla. Take the dish wherever you want it to go, with whatever you got on hand. And before you know it...you'll come back to it time and time again...

Mangia et statti zitto...

cheers...

dunkin