This recipe for Mexican Chicken with Jalapeno Popper Sauce is one of my new favorites. I found the recipe over at Julie's great blog, Mommie Cooks. I knew instantly that we would love it and I was right. I made it last week and put it back into the dinner rotation for this week. It's creamy, spicy and soul satisfying and will definitely be a regular dinner staple for us.
Julie created a genius recipe when she put this together. What's not to like about spice rubbed chicken served with a decadently creamy cheese sauce spiked with minced jalapeno peppers, cilantro and bacon? It's perfectly delicious. Please visit Julie's site HERE to check out her gorgeous step by step pictures.
The chicken is perfectly delicious on it's own, but does go well with rice. I decided to spice up my rice today and made Mark Bittman's Chili Powder-Scented Rice for this week's potluck theme over at I Heart Cooking Clubs. Bittman offers a lot of variations on spicing up your rice, suggesting cumin, anise, caraway, curry, all kinds of fun ideas. I'm glad I chose the chili powder. Not only did it pair well with our meal, but it was a fun red color.
Chili Powder-Scented Rice
Adapted from Mark Bittman's How To Cook Everything
Makes 4 servings
2 tablespoons olive oil
1 small onion, minced
1 tablespoon chili powder
salt and freshly ground black pepper to taste
2-1/2 cups chicken, beef or veggie stock (or water), heated to the boiling point
minced cilantro leaves for garnish
Place the oil in a medium saucepan or skillet over medium heat. A minute later, add the onion and cook, stirring, until it wilts, 3-5 minutes.
Add the chili powder (or spice you are using) and stir to coat with oil; cook, stirring frequently, for 1 minute. Add the rice and cook, stirring, for about 1 minute; add salt and pepper.
Turn the heat to low and add the liquid. Cover and cook 15 minutes, or until the liquid is absorbed. Garnish and serve.
Head on over to I Heart Cooking Clubs today to check out everyone's potluck dishes! Better yet, join the fun and cook along with us. We still have 7 more weeks to celebrate Mark Bittman.
I'm also sending this over to Brenda at Brenda's Canadian Kitchen for her Cookbook Sundays.
This looks and sounds wicked good, Kim! Bacon, cilantro and jalapenos? Like you said, GENIUS!
ReplyDeleteI just came from the BBQ Grail where Larry did a tomatillo/cilantro cream sauce for grilled chicken.....you guys are killing me tonight!
(Here's his link: http://thebbqgrail.com/2010/08/13/dirty-chicken-with-tomatillo-cilantro-cream-sauce-on-chipotle-pasta/)
I absolutely adore chili scented rice. I like that this recipe calls for sauteing the chili powder in oil, which summons all of the wonderful nuances of this spice.
ReplyDeleteKim! Yours looks even better than mine!! Nice work! I'm so glad you enjoyed it. I've already linked you up and tweeted your results to the world. I hope you're having a great Sunday!
ReplyDeleteOh my, I've GOT to find time to make this!!
ReplyDeleteKim, this looks fabulous. All my favourite ingredients. I love spicy food too. Thank you so much for linking up with Cookbook Sundays. Enjoy your day!
ReplyDeleteDrool, drool, drool...big time! There's not a single thing I don't love about every last bit of this delicious food! Finger lickin' good fo sho!!! ...and I can't wait to see your mango ;P
ReplyDeleteYum, I love rice like this - so toasty and tasty. Great choice!
ReplyDeleteThis looks like such a spicy and flavorful meal. A great pairing of dishes. That rice is just beautiful too--great potluck pick. ;-)
ReplyDeleteThis sounds like one supremely fantastic meal! So full of FLAVA.
ReplyDeleteI just made red rice for the first time - and it wasn't exactly memorable.
ReplyDeleteHowever, your version looks perfect so I'm saving this recipe for sure.
wow this looks amazing Mommie Cooks is a great blog like yours thanks for the sweet words on my clip hugs Rebecca
ReplyDeleteThis chicken recipe is just the kind of thing my husband and I love eating for dinner! I love the rice you paired with it. What a perfect meal!
ReplyDeleteOh my goodness! I'm in love with this recipe! Thank you for posting about it. Going on the menu for sure...
ReplyDeleteIt sounds spicy, creamy and delicious!
ReplyDeleteThe sauce on the chicken looks irresistible! Yum!
ReplyDeleteThat looks great. I bet my family would love that one. Thanks for posting it!
ReplyDeleteWhat a great sounding flavorful meal! My husband would love this for sure :o)
ReplyDeleteThis entire meal sounds wonderful. The rice sounds other worldly and simply must be tried. I hope you are having a great day. Blessings...Mary
ReplyDeletePutting a spice rub on chicken is my new favorite thing. I use one from Bobby Flay and I think it would go great with this sauce! Great idea!
ReplyDeletelooks simply delicious
ReplyDeletehttp://torviewtoronto.blogspot.com
Kim. that chilli scented rice sounds delicious - love the colour, and that Mexican chicken looks pretty darn good too.
ReplyDeleteSue
That sounds great, and such a nice change from plain old rice. The chicken sounds amazing as well, so I'm going to follow the link and look it up.
ReplyDeleteFollowed the link and the page came up unavailable:(. Could someone post the chicken recipe, the rice looks great!
ReplyDeleteHello: I don't see rice included with the ingredients. Can someone tell me how much rice to use? And what kind of rice? Thank you.
ReplyDeleteLink doesn't work :( I wanted to make this!
ReplyDeleteHere is a link to the chicken recipe. I'd love to know how much rice to use too since it doesn't list it here.
ReplyDeletehttp://www.mommiecooks.com/2010/07/26/mexican-chicken-with-jalapeno-popper-sauce/
So how much rice do I use?
ReplyDelete