Thursday, October 29, 2009

Chickamauga Chicken and Spanish Rice

I was asked to host Guess Who's Coming To Dinner over at Welcome to Our KrAzy KiTcHeN this week. It was fun getting to vandalize...errr...deface....errr...POST on someone else's blog.

I chose to go with a recipe that Trevor and I made up two years ago, Chickamauga Chicken. It's basically a grilled chicken breast topped with fried corn tortilla strips, black olives, green onion, cheese, and a bbq/ranch sauce. Go over there to see the full details.

But I needed a good side to go with the Chickamauga Chicken and decided to make a Spanish Rice. I decided to go with South Texas Spanish Rice by Carey Starzinger.

South Texas Spanish Rice
posted to the BBQ List by Carey Starzinger on Aug 5, 1996


Ingredients

1 1/2 cups long grain rice

1 ea onion, medium, chopped fine
1 ea jalapeno, chopped fine
2 cups chicken stock
1 cup tomato sauce

1/2 tablespoon cumin

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup frozen sweet peas

3 tablespoons vegetable oil


Instructions

Brown rice in oil until just starting to brown. Add onion and jalapeno and brown 1 minute more. Add all remaining ingredients and stir only the top (not the rice!) boil 20 seconds, cover and reduce heat to med low for 20 minutes (do not remove lid). Leave covered for at least 30 minutes (the longer the better). Fluff with fork.


I gathered up the ingredients, except the frozen peas, as I had none. I ended up subbing some corn, made sense to me.

Three tablespoons of oil sounded excessive, so I figured if I was going to be excessive, then I was going to be excessively excessive! French have the mirepoix. Cajuns have the trinity. I went with the menage-a-fat. One tablespoon each of bacon fat, butter, and canola oil.

This seems just like a pilaf so far....

It turned out great!

Trevor ate three helpings (he did just come home from football practice) and everyone else loved it too. For such an easy dish, this one is a keeper!

13 comments:

  1. Chris, that's some great looking chicken. I love Trevor's recipe and your south Texas Spanish rice makes a perfect side dish. Now, try saying Chickamauga three times....
    Sam

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  2. Terrific... Gonna head over to the guest post site, but wanted to let you know I am stealing this recipe. And loved the menage - a 0 fat!

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  3. Good lookin' eats! Flavored rice is becoming a staple in this house..

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  4. Hi Chris!
    Thanks for the awesome guest post today over at The Krazy Kitchen! The rice recipe sure looks and sound great too - I never knew it was that easy, I usually use prepackaged mixes for my flavored rices, I guess not anymore! You rock :-)

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  5. Oh man! This looks good! Love that Spanish rice recipe.

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  6. The name Chickamauga sounds complicated but seeing all the ingredients worth to try soon yum!
    The Spanish rice looks absolutely fantastic with this golden color :)

    Cheers!

    Gera

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  7. Spanish rice from scratch is pure luxury and don't get me started on that chicken It is a must have. GREG

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  8. These are two really gorgeous dishes! I especially love the Spanish rice recipe.

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  9. Okay seriously...I could eat a few of these and some rice for breakfast right about now...they look so incredibly awesome :D

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  10. Looks real good and I like the creativity.

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  11. I love spanish rice. This recipe looks wonderful and that chicken!! Holy Chickamauga!! I could seriously put the kibosh on a plate of that without a problem.

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  12. Creative and looks delicious! A perfect dish to serve my two guys!

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  13. That rice and chicken has MY NAME written all over it, and if you cannot see it, read the fine print :)

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