Mexican Chicken and Rice

Name: Mexican Chicken and Rice
Ingredients: 4 Chicken legs; 2 Chicken thighs; 1 1/2 cups Jasmine rice; 1 1/2 tablespoons Canola oil (for browning rice); 2 tablespoons Canola oil (for searing chicken); To taste Salt; 1/4 of a small onion Onion, small; 2 Green onions; 1 large Celery rib; 1/4 Green bell pepper; 1 medium sized Carrot; 1 small (or 1 'srano' pepper) Jalapeño pepper; 1 teaspoon Whole cumin; 1 teaspoon Peppercorns; 3 large Garlic cloves; 1/2 cup Water (for grinding spices); 1 can Tomato sauce; 1 cup Canned tomatoes; To cover Hot water; 1 1/2 tablespoons Chicken bouillon; 1 medium sized Russet potato; As needed Cilantro (or parsley)

22 ingredients · from Rachel's Step by Step

Ingredients

4 Chicken legs
2 Chicken thighs
1 1/2 cups Jasmine rice
1 1/2 tablespoons Canola oil (for browning rice)
2 tablespoons Canola oil (for searing chicken)
To taste Salt
1/4 of a small onion Onion, small
2 Green onions
1 large Celery rib
1/4 Green bell pepper
1 medium sized Carrot
1 small (or 1 'srano' pepper) Jalapeño pepper
1 teaspoon Whole cumin
1 teaspoon Peppercorns
3 large Garlic cloves
1/2 cup Water (for grinding spices)
1 can Tomato sauce
1 cup Canned tomatoes
To cover Hot water
1 1/2 tablespoons Chicken bouillon
1 medium sized Russet potato
As needed Cilantro (or parsley)

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Method

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Watch the original: “Mexican Chicken and Rice” by Rachel's Step by Step. All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.