Mexican Chicken With Beans and Rice |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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This maybe the the best chicken I've ever made. The recipe is very flexible to your tastes. I preferred mine to be spicy but you can easily change to suite your tastes. I love using the Dutch Oven because you don't have to worry about scratching a coating off and the heat is continual and gentle on the food. Ingredients:
8 chicken legs |
2 tablespoons canola oil |
fajita seasoning mix |
1 (14 1/2 ounce) can chili beans |
1/2 cup salsa |
1 cup chicken broth |
1 cup long grain white rice |
Directions:
1. Start your baking oven preheating to 250 degree Fahrenheit.
2. Heat a Dutch Oven on your stove burner with the Canola Oil over a low flame.
3. Dry 2-3 the Chicken Legs with a paper towel.
4. Coat the Chicken Legs with the Fajita Spice Mix in a pie tin or similar container. The heavier the coating the spicier the chicken.
5. Place the coated Chicken Legs in the Dutch Oven and cover. Brown both sides of the chicken for 3-5 minutes. Don't crowd the chicken or the chicken will burn. Also the Dutch Oven will get hotter as you go so watch your browning time.
6. Remove the browned Chicken Legs and set aside.
7. Repeat the process until all the chicken is browned. You'll need to keep a thin coat of oil on the bottom of the Dutch Oven so add Canola Oil as needed between brownings.
8. Wipe out the hot Dutch Oven with a paper towel to remove the oil and unwanted spices. Leave some extra spice if you want the dish to be hotter.
9. Place the ingredients into the Dutch Oven in this order: Chili Beans, Salsa, Chicken Broth, Long Grain White Rice, and then the Chicken Legs.
10. Cook for 1 hour and 10 minutes or until the rice is cooked and the chicken's juices run clear. Don't peak if your can avoid it.
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