Uncle Roger's Chicken Santa Fe
Introduction
I found the original version of this recipe on the web somewhere, and
have changed and expanded it over time to suit my fancy. The original
recipe called for chopped olives, which are not only a pain, but
unpopular in our house anyway. They were replaced by bell peppers,
onions, green onions, and fresh tomatoes.
This recipe is extremely good, and fairly simple as well. It requires
the use of only two pots. This can be made as a vegetarian dish by
simply leaving out the chicken (though the chicken does add a lot) or
even as a vegan dish, by eliminating both the chicken and cheese.
Ingredients
Figure 1. The Ingredients.
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The ingredients are simple and readily available:
- Two (2) cups rice
- Four (4) cups Water
- One (1) pound fresh, boneless chicken
(Optional)
- One (1) 20oz jar of chunky Salsa
- One (1) 16oz can of corn
- One (or more) Bell Peppers
(Optional)
- One large bunch of green onions
(Optional)
- One (1) medium yellow onion
(Optional)
- Three or four large fresh tomatoes
(Optional)
- Two (2) pounds Cheddar Cheese
(Optional)
- Paprika
(Optional)
- White Pepper
(Optional)
- Parsley
(Optional)
The rice can be any type you like; I use plain white rice. This
recipe really works best with fresh or frozen chicken; canned chicken
just doesn't have the right texture. I haven't tried this with other
meats; they just don't seem like they'd work as well. You can, of
course, skip the chicken altogether and go vegetarian if you want. (I
use chicken because I am more often than not cooking for at least one
semi-veg.)
You can use any kind of salsa you like; the chunkier salsas make for a
heartier dish. Of course, you can make your own if you like (and, if
you include the onions and tomatoes, you almost are.) The corn
(kernals, not creamed corn!) is pretty important too, as is the
cheese, though the latter can be eliminated if absolutely necessary.
The last three items are found in the spices aisle of virtually any
grocery. If you can't find white pepper, black pepper will do, but I
prefer the slightly unusual taste of white pepper. All of these can
be omitted, but they will leave the chicken a little bland. Avoid
using salt if at all possible -- it will dry out the meat as it cooks,
and is both unecessary and unhealthy.
Preparation
Figure 2. Mmm-mmm Good!
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Bring the water to a boil in a large pot. Don't let it boil too
long or the water will all boil away and you'll have very crunchy
rice.
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Add the rice to the water, stir, and let it return to a boil.
Stir the rice again, lower the heat and cover tightly. Let the
rice cook for 15 to 20 minutes, until the rice is tender.
-
Dice the chicken (cut into cubes about the size of a large die)
and place in a saucepan over medium heat. Add paprika, pepper,
and parsley (and/or other spices) to taste. Stir frequently. Do
not drain the chicken.
-
While the chicken and rice are cooking, chop the vegetables and
shred the cheese.
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When the chicken is nearly done, add the fresh bell pepper and
yellow onion. Mix with chicken, and allow to cook.
-
When the chicken, bell peppers, and onions are cooked, add the
corn, green onions, and fresh tomatoes. Add the salsa and about
half the shredded cheese. Allow to simmer for about 5 minutes.
-
Spoon the Chicken Santa Fe over the rice or wrap in a tortilla.
Serve the extra cheese on the side for sprinkling on top. Enjoy!
Figure 3. Dinner is served!.
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This will serve four hearty lumberjacks or eight super-models.
Garnish with tortilla chips and additional salsa, if desired.