Rustic Mexican Chicken and Rice

Serves 4

2 tablespoons olive oil
1 (3-1/2-pound) chicken cut up or 4 medium chicken breasts on bone, skinned, if desired, rinsed and patted dry
Salt and freshly ground black pepper to taste
1 medium onion, coarsely chopped
2 large cloves garlic, minced
1-1/2 cups white long grain rice
1 jar Silver Palate Tequila Salsa
4 tablespoons tomato paste
3-3-1/2 cups sodium-reduced chicken stock, heated
1/3 cup chopped cilantro leaves or flat-leaf parsley


Heat oil in a large heavy skillet or casserole over medium heat. Cook chicken pieces until brown on all sides, 9 to 11 minutes. Remove, season with salt and pepper, and set aside. Add onion to pan and sauté until wilted, 6 to 7 minutes, stirring often. Add garlic, stir, then add rice. Reduce heat to medium-low and cook for 2 minutes. Return chicken to pan. Pour in Silver Palate Tequila Salsa, tomato paste and 3 cups chicken stock. Bring liquid to a simmer, cover pan, reduce heat and simmer until chicken and rice are tender, 40 to 45 minutes. Check a couple of times to see if additional stock is needed for rice to absorb and become soft. Stir in cilantro and taste to adjust seasonings. Serve hot.

Silver Palate Products used in this recipe: