Bosch & St. Jude Recipe: Santi’s Rice & Chicken a la Mexicana
Ingredients
For the Tomato Sauce::
2 Tomatoes, quartered
¼ Onion, quartered
1 Garlic Clove
1 Cup Water
1 Tbsp Knorr® Chicken Bouillon
For the Rice::
⅛ cup vegetable oil
2 Cups White Rice
¼ Onion, finely diced
1 Garlic Clove, finely minced
1 Tbsp Knorr® Chicken Bouillon
Pinch of Powder Cumin
1 ½ Cups Water
For the Chicken::
Whole Chicken (with skin)
1 Cup Oil
1 Tsp Black Pepper
½ Tsp Paprika
Pinch of Salt
1 Jalapeño
1 Tomato
½ Onion
Instructions
To Make the Tomato Sauce:
Add the tomatoes, onion, garlic, water, and bouillon to a blender. Blend until smooth. Set aside until ready to use.
To Cook the Rice:
Wash rice and drain it. Heat oil in a large stock pot and add the rice. Stir constantly until it begins to toast or about 5 minutes. At the 4 minute mark, add the onion. Do not stop stirring, or the rice will burn. Look for a golden color in the rice.
Add the garlic, bouillon, cumin, water, and tomato sauce. Stir to combine. Cover and cook for 12 minutes on medium heat (do not stir). Turn the heat off. Let rest for 5 minutes with the lid still on. The tomato sauce will have come to the top. Uncover and mix to combine. Serve.
To Cook the Chicken:
Cut your whole chicken in pieces. Warm up one cup of oil. Add chicken, and cook at medium heat. When chicken is starting to brown add black pepper, paprika, and salt. Stir. Add one cut jalapeño, one tomato in cubes and onion in slices.
