I love a recipe right before the holidays that is healthy, easy to cook, and provides leftovers. With all the holiday baking and prepping, it is a welcome relief to have a warm, healthy and easy to make meal that you can enjoy a few days in a row. For Christmas, I am making brownies, Mexican wedding cookies, cinnamon rolls, sticky buns, brie en croute, smoked salmon, spiral ham, home-made gnocchi with butternut squash, fried sage and cheese sauce, and a goat cheese spinach walnut strawberry red pickled onion salad with balsmic vinaigrette. For new years, we have crab cakes, corn chowder, grilled pepper jack cheese sandwiches and a black forest cake. I NEED something easy and delicious and good for me!
This is that recipe. Inexpensive and yummy, it takes under thirty minutes to cook. Chicken thighs, rice, green bell pepper, spice and a creamy sauce topping? Sign me up. Enjoy!
1 pound chicken thighs, diced into 1/2 inch cubes
1 green bell pepper, diced into 1/2 inch cubes
1 cup jasmine rice
1 8 ounce can tomato sauce
1 teaspoon taco seasoning
1/4 cup white wine
2 garlic cloves, minced and divided
1/4 cup sour cream
2 tablespoons chipotle mayo
1 teaspoon lime juice
Salt and pepper
Cayenne to taste
In a bowl, whisk together the mayo, sour cream, lime juice, pinch cayenne, 1 garlic clove and salt and pepper to taste. Set aside.
In a dutch oven, add 1 tablespoon of olive oil over medium heat. Add the chicken thighs and salt and pepper. Cook until browned, then remove to a plate. Add the wine to deglaze the pan, then add a bit more olive oil. Add the green pepper, salt and pepper to taste. When the pepper is softened, add the garlic, taco seasoning and rice. Cook until the garlic is fragrant, about a minute. Add the tomato sauce, 1 3/4 cups water, the chicken and stir to combine. Bring to a boil then reduce to a simmer. Place a lid on top and cook for 15 minutes until the rice is done and the chicken is cooked through.
Serve with a drizzle of the mayo sauce on top. Enjoy!