Recipe By : Iris Dunaway
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Mexican
Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 chicken thighs, skin & bones removed
1 7 oz can whole green chiles
4 ounces Colby/Jack cheese -- cut into 1 oz strips
3 tablespoons oil
1 cup rice
1/2 cup green onions -- chopped
1 16 oz jar Ortega Thick and Chunky Salsa
2 1/2 cups water
2 cloves garlic -- minced
2 teaspoons ground cumin
1/4 cup fresh Cilantro -- chopped
Remove skin and bone from chicken thighs. Inset 1 strip of cheese in
each green chile. Wrap a chicken thigh around each stuffed chili. Set
aside. Place oil in a 9" skillet and add uncooked rice and green onion.
Stir over medium heat until rice is a light golden brown. Add Ortega
Thick and Chunky Salsa, water, minced garlic, ground cumin and cilantro.
Pour rice and salsa into an 8" x 11 1/2" baking dish that has been coated
with a non-stick cooking spray. Cover dish with foil and bake at 350 F
for 40-50 minutes or until rice absorbs moisture and chicken is done.
Remove from oven. Let stand 5 minutes before serving.
- - - - - - - - - - - - - - - - - -
NOTES : This a recipe I created and sent to a Ortega cooking contest.
