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mexican essentials: creamy chicken over rice

Recipe by
Andy Anderson !
Wichita, KS

Played about with this for the last few days. I thought about making it into a casserole by mixing it with noodles or rice. I thought about oven baking or stovetop cooking. In the end, I separated the sauce and chicken from the starch, and let it cook low-and-slow in the slow cooker. Then, ladle it over some rice or pasta. So, you ready… Let’s get into the kitchen.

yield serving(s)
prep time 10 Min
cook time 4 Hr
method Slow Cooker Crock Pot

Ingredients For mexican essentials: creamy chicken over rice

  • 1 Tbsp
    grapeseed oil, or other non-flavored variety
  • 1 Tbsp
    sweet butter, unsalted
  • 2 lb
    chicken thighs, skinless, boneless
  • 10 oz
    tomatillos, paper husks removed, stemmed, and rough chopped
  • 1 md
    yellow onion, rough chopped
  • 2 - 3 lg
    dried posilla negro peppers, or pepper of choice
  • 3 clove
    garlic, rough chopped
  • 1 tsp
    ground cumin, or to taste (i like cumin)
  • 1/2 tsp
    smoked paprika
  • 1 - 2 pinch
    cayenne pepper
  • salt, kosher variety, to taste
  • white pepper, freshly ground, to taste
  • 14 oz
    diced tomatoes (1 can) with juice
  • 2 oz
    cheddar cheese, sharp variety, shredded
  • 2 oz
    pepper jack cheese, shredded
  • 4 oz
    cream cheese, room temperature
  • 1 c
    half & half
  • lime juice, to taste
  • flour and/or corn tortillas
  • sour cream
  • salsa, your choice
  • hot sauce, i prefer frank’s

How To Make mexican essentials: creamy chicken over rice

  • 1
  • 2
    If you have a skillet big enough to hold the chicken, and then simmer the sauce, use it… It will save cleaning up an additional pot.
  • 3
    Dried versus Fresh Peppers If you are using dried peppers cut off the stems and attempt to shake out as many seeds as you can. Then, soak in warm water for about thirty minutes, open them up and remove any remaining seeds; finally, chop and reserve. If you are using fresh pepper, remove the stems, the seeds and dice.
  • 4
    Are Dried Peppers Hotter than Fresh? That depends on how you are measuring them. Fresh peppers contain a lot of water; dried obviously do not. For every pound of dried peppers, it would take 10 pounds of fresh to equal the same heat level. But that is a bit misleading. When you dry out a pepper it loses 90% of its weight to the evaporation of water; however, capsaicin, the part of the pepper that makes the heat, does not evaporate. So, a fresh 10-ounce pepper, once dried, would weigh 1 ounce, but it would still be just as hot.
  • 5
    Gather your ingredients (mise en place).
  • 6
    Add the oil and butter to a skillet over medium heat.
  • 7
    Add the chicken thighs, and sauté until beginning to brown, 3 – 4 minutes per side.
  • 8
    Remove from the pan and reserve.
  • 9
    Add all the sauce ingredients to the pan (except the can of tomatoes) and allow to simmer until the veggies soften, about 8 – 10 minutes.
  • 10
    Canned tomatoes are already cooked, so there is no need to add them at this point.
  • 11
    Let cool for 10 minutes, place into a food processor (along with the canned tomatoes) and process until smooth.
  • 12
    You can leave it slightly chunky, if you prefer.
  • 13
    Cut the chicken into strips, add them and the sauce to the bowl of a slow cooker, then cook on low for 3.5 – 4 hours.
  • 14
    After the allotted time, open the cooker and add the finishing touch ingredients.
  • 15
    Give the mixture a stir and slow cook for an additional 30 minutes.
  • 16
    Do a final testing for proper seasoning.
  • 17
  • So yummy
    Serve over rice or noodles with some crusty bread and a small side salad. Enjoy.
  • Stud Muffin
    Keep the faith, and keep cooking.

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