I made this recipe for my mom’s birthday a couple of weeks ago and my mom and dad loved it. It can be served in a casual or formal setting and is wonderful. Serve with a nice Chardonnay or Sauvignon Blanc.
3 TB Olive Oil
1 Whole Chicken Cut Up or Chicken Pieces of Choice (About 8 to 10 Pieces)
Lemon Pepper Seasoning, to taste
Celery Salt, to taste
Pepper, to taste
1 Cup Long Grain White Rice, Uncooked
2 – 10 Once Cans Rotel Diced Tomatoes & Green Chilies, Undrained
1 – 8 Once Can Hunt’s Tomato Sauce
½ Cup Water
¼ Cup Sliced Green Onions, Divided
½ Cup Shredded Cheddar Cheese
¼ Cup finely chopped Serrano Peppers
Cut up the chicken and season to taste with Lemon Pepper Seasoning, Celery Salt and pepper. Heat oil in a large skillet over medium high heat. Add chicken; cook until golden brown on all sides, turning occasionally. Remove chicken from the skillet; keep warm.
Add rice to the drippings in the pan, stir to coat. Cook over medium heat for 3-5 minutes, stirring occasionally, or until rice browns a bit. Stir in undrained tomatoes, tomato sauce, water and about half of the onions; blend well. Bring to a boil. Top with chicken; cover. Reduce heat to low and simmer for 30 to 40 minutes or until the chicken is no longer pink in the center and juices run clear (180 F).
Sprinkle chicken with cheese and remaining onions. Cover and cook an additional 5 minutes or until cheese is melted, liquid is absorbed and rice is tender. Dish out the rice and chicken on to plates and garnish the top of each with the finely chopped Serrano Pepper. Makes 8 servings.