I am hesitant to call this “Gumbo”, “Jambalaya”, or even “Dirty Rice” for I have no desire to upset a traditional Southern cook. But this is a similar dish for those with unique abilities that is simpler to make and doesn’t require tending to the stove the entire time — it starts on the stovetop and then moves to the oven to finish. Make sure you use a pan with a handle that can go in the oven.
Makes 3-4 Servings
Large frying pan with sides (with oven safe handle)
Knife and cutting board
Bowls – 2 medium and 1 small
- Boneless skinless chicken thighs, about 1 pound (16 ounces)
- 1 Tablespoon cooking oil
- ½ of large onion
- ½ of large green pepper
- 1 clove garlic
- 1 small zucchini (or ½ of a large one)
- 4 Tablespoons diced canned chilies
- 1 can diced tomatoes, about 14-15 ounces
- ½ cup white rice (uncooked)
- In a small bowl, put:
- 1 + ½ teaspoons cumin
- 1 + ½ teaspoons chili powder
- ½ teaspoon oregano
- ¾ teaspoon salt
- ½ teaspoon black pepper
- In bowl, put
- Chopped onion
- Chopped pepper
- Chopped garlic
- In another bowl, put
- Chopped zucchini
- ¾ cup water
- Cut thighs into pieces the size of a quarter. (Do LAST! Do NOT spread chicken germs!)
- Wash hands completely.
- Preheat oven to 350°.
- Place pan on stove on medium heat.
- When pan is hot, add oil.
- Add bowl of onions and peppers; cook 5 minutes.
- Add chicken; cook 5 more minutes.
- Add spice mix; stir and cook 1 minute.
- Add tomato mix. Bring to a boil.
- Add rice and stir.
- Turn stove off; Place pan in oven
- Bake 20 minutes or until rice tests done.
- Remove from oven; Turn oven off.
Dad HH’s Creation
pdf version of recipe >> Southwest Chix n Rice