Rustic Mexican Chicken and Rice
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.