When we go out to a Mexican Restaurant my husband, Jeremiah, and I nearly always order this and split it. The mushrooms are the most amazing part in my opinion – they are soft and juicy and plump and we fight over them.
I have made this recipe several times now and we LOVE it.
I am slowly, but surely eliminating the need to go out to eat.
Other than to avoid washing dishes.
Which, of course, is a perfectly good reason.
This is one of those meals I am always SO glad there is usually leftovers because one meal is not enough. I get full before I want to and have to stop eating. So it is always nice to find this in the fridge the next day when I am scrounging for lunch.
You do need to start this one a little earlier than normal though, especially if using brown rice, as it takes a bit of time to get everything cooked.
Or you can just eat a bit later, which is the route I have been taking lately.
- 4 tablespoons olive oil
- 2 teaspoons paprika
- 1½ tablespoons dried oregano
- 1 tablespoons cumin
- 2 teaspoons cayenne pepper
- 2 teaspoons salt
- 1 teaspoon cracked black pepper
- 3 whole chicken breasts with skin and bones
- 2 large yellow onions, thickly sliced
- 4 cloves garlic, minced
- 1 roasted red peppers, chopped
- 1 pound whole crimini or white mushrooms
- ¼ teaspoon saffron
- 2 cups long grain rice (I use brown)
- 4 cups chicken stock (When using brown rice you may need more stock)
- 1 cans diced tomatoes in juice
- Combine 2 tablespoons of the oil with the paprika, oregano, cumin, cayenne and salt and pepper to make a rub. Rub all over the chicken and allow to rest while you chop everything.
- Once you have sliced and diced everything heat a large dutch oven or stock pot over medium high heat with the remaining oil. Brown the chicken on both sides and then add the rest of the ingredients. Bring to a boil and then cover and reduce heat to medium.
- Cook until rice is soft and cooked through. (If using brown rice, this takes about 30 minutes, if white rice then 15)
- Remove the chicken and either shred or dice it and add it back to the pot.
- Serve with tortillas and cheddar cheese melted over the top.
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