Description
Trader Joe’s test kitchen is pretty amazing. Thanks for the inspiration, guys!
Ingredients
Units
Scale
Seasoning Blend:
- 2 tsp garlic powder
- 2 tsp kosher salt, to taste
- 1 1/2 tsp ground cumin
- 1 1/2 tsp onion powder
- 1/2 cayenne pepper, optional
Bowls:
- 1 1/2 lb chicken breasts
- 1 (8oz) can green chiles
- 1/2 small white onion, diced
- 1/2 bunch of cilantro
- 4 1/4 C water
- 2 C chicken broth, divided
- 2 C long-grain rice
- 1/2 C shredded cheddar cheese
- 2 tbsp all-purpose flour
- 1 1/2 tbsp olive oil
- 1 tbsp butter
- 1 tsp vegetable oil
- 1 tsp kosher salt, to taste
- 1/2 tsp cracked black pepper
- 1/2 tsp dried oregano
Instructions
- Begin by mixing everything listed under the seasoning blend header: garlic powder, onion powder, cumin, kosher salt, and cayenne pepper. Give it a taste. If it’s bland, add more salt. When you’re happy with it, set it aside. If you hate it, ditch it and use your favorite southwestern-inspired seasoning blend. Strip about half of the cilantro leaves from their stems and mince them. Leave the other half of the cilantro intact.
- Season your chicken liberally with the seasoning blend that you just made, then place a large saute pan over medium-high heat.
- Let the pan preheat for 2 minutes, then add half of the butter. Swirl it around so that it melts and coats the surface of the pan. Add your chicken in a single layer and allow it to sear undisturbed for 5 minutes. After 5 minutes flip the chicken and allow it to sear on the opposite side for 2 more minutes.
- Pour in one cup of chicken broth and bring it to a boil, then cover with a lid and reduce the heat to medium-low. Let the chicken simmer for 10 minutes or so, just until cooked through.
- While the chicken is cooking, start on the rice. Place a medium-sized saucepan over medium-high heat and drizzle in the vegetable oil. Once the oil is shimmering, stir in the rice and kosher salt. Coat the rice in the oil and let it toast for a couple of minutes, stirring constantly. Pour in the water and let it come to a boil.
- Once the rice is boiling add a few sprigs of cilantro (I usually use about 8 of them) and cover with a lid. Reduce the heat to low and allow the rice to cook undisturbed until the grains are tender and the liquid has been absorbed (about 20 minutes).
- When the chicken is cooked through add the chicken breasts and the cooking liquid to the bowl of your stand mixer (or a regular bowl, and grab a stand mixer). Use the mixer to shred the chicken. You can also use a couple of forks or whatever other method for shredding the chicken that you want. Set the chicken aside.
- Add the olive oil to the same pan you used to cook the chicken and allow it to heat over medium-high heat. Add the diced onions and saute until they’re softened and becoming translucent.
- Sprinkle the flour over the onions, then stir the two together. Keep stirring for 2-3 minutes, allowing the flour taste to cook out. Once you have a thick, yellowish paste coating your onions stir in the green chiles, chicken broth, and a teaspoon or so of the seasoning blend. Give it a taste and adjust for salt or more of the blend, as you see fit. Finish with black pepper. Bring the sauce to a simmer, then reduce the heat to medium and allow to simmer for about 5 minutes or so.
- Your rice should be finished by this point. Remove the cilantro stems, then toss in the minced cilantro. Fluff the rice with a fork, also working the cilantro into the rice gently.
- Build your bowls by spooning in some rice as the base, then some of green chile sauce, then chicken. Top with more green chile sauce and shredded cheese.
Notes
- Don’t skip the post above the recipe if you want tips and advice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
