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Any time I can make a one pot meal
I'm all over it because I do the dishes in my house
and this is a great example.
It's a salsa chicken, chorizo and grain bake.
Everything's going to be built in this one pot.
So, we're really going to start developing flavors
right from the get go.
I've got some basting oil for the first layer of flavor.
I'm gonna put it in a pan that I've got on medium high heat.
And chorizo is a sausage that's got a bunch of different flavors.
It's a pork sausage but it's got a little bit of heat to it.
And that's gonna be the first base flavor.
So I'm just gonna go ahead and add some sliced chorizo to my pan.
And I want to brown that up for about two or three minutes
before we add the next layer of flavor.
So, the chorizo is nice and brown, so at this point
I'm gonna go ahead and remove it from the pan
and I've just got a clean plate over here.
And I'm gonna leave all the fat in that pan
and if you can see the fat's got a nice sort of orange tint to it,
that's because of the spices that are in chorizo
so I definitely don't want to lose that.
Just get some tongs, get these last couple of pieces out.
Because this is a one pot meal
I'm just going for all convenience today.
So I've got a bag of pre-cut onions
that I'm just gonna go ahead and put right in here,
And again, another layer of flavor.
That's gonna scoop up a little bit of that fat
off the bottom of the pan.
And I want to soften these up and get 'em nice and sweet
and that's gonna take about three or four minutes.
So the onions are nicely cooked, or at least starting to be.
So at this point I've got a five rice blend here.
Some wild rice, brown rice, red rice.
I love the different textures, love the different flavors,
adds a lot to this dish.
And I'm just gonna go ahead and add that right to the onions.
And what I want to do is I actually want to toast this up a little bit
and sort of, you know amplify that nutty flavor
that you naturally get from the--
certainly the brown rice and the wild rice.
Toast it up in the pan for maybe again, four or five minutes.
So the rice blend is super toasty now, it's great.
So I'm just gonna add a couple of different things here.
I've got one and a quarter cups of water,
Alright, and that's certainly gonna help the rice cook.
And I'm gonna use a whole jar of roasted tomato salsa.
I love these salsas, they're not overly thick so they're certainly ideal
for more than just tortilla chips.
And again this one pot dish, I'm looking for all convenience.
As much convenience as I can do.
'Cause eventually I'm just gonna let the oven do the work.
At this point, now I'm gonna add the sausage right back in as well.
Allow these flavors to marry.
And what I want to do, is I'm actually gonna turn this up to high,
'cause I really want to get this thing up to a nice simmer
before it goes into the oven.
It'll take about 25 minutes in the oven.
So I'm just gonna give it a stir and wait
for it to come up to a simmer.
So this is already up to a simmer.
Nice nice, just give it a quick stir,
I've got the oven pre-heated to four hundred degrees.
So I'm just gonna go ahead and cover that,
pop it in my oven and take about 25 minutes
until the rice absorbs all that liquid.
Alright so it's been about 25 minutes.
Just take a peek in here.
That's beautiful.
You see everything's sort of nicely absorbed.
I've still got a fair amount of sauce.
Just a couple more things to add
and again, you know I'm trying to make this
as convenient as possible for me.
So I've got about three cups of grilled lemon garlic
marinated chicken that I bought from prepared foods,
certainly if you wanted to grill or pan sear your own from raw
you could do that, but this was ready to go.
So I just diced that up and I'm just gonna sprinkle that
right over the top of this nice warm rice.
And what I have here is a mix of olives,
Manzanita olives, capers, and pimentos just for a little color
and again some of that nice sort of bright sort of acidity
that you get from olives and capers.
And I'm just gonna go ahead and sprinkle all that
on the top as well, alright?
Let's get a nice even layer here.
And this is gonna go back in the oven.
I'm not gonna put the cover back on.
It's gonna go back in the oven for about ten minutes
just to warm that stuff through,
and then everything's going to be ready to go.
Alright so this is the finished product that came out of the oven
about ten minutes ago 'cause you really want to let this rest.
I added the chicken, went into the oven for ten minutes
pulled it out, let it rest for another ten minutes.
The longer you let it sit the rice is gonna be fluffier.
If you went right in right after you came out of the oven
it can have a tendency to be a little sticky.
So at this point all I'm gonna do is fold in the chicken and the olives.
Just so we get a nice coating.
And there you go, it's ready to go.
You can serve it right in the pan that you cook it in.
I'm just gonna take a little bit and put it right out on this bowl
and you can have a lot of fun with this at this point.
Remember this is sort of like a Mexican inspired dish
so if you wanted to put like a little dollop of sour cream,
jalapenos if you like spicy.
Salsa, chicken, chorizo, and grain bake.
You're gonna love it, it's healthy, it's delicious.