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    CREAMY SOUTHWESTERN STYLE CHICKEN & RICE

    PER SERVING (MAKES 5): 4

    servings

    -

    total time
    Start Cooking

    Ingredients

    28oz boneless skinless chicken thighs

    Seasoned with salt, garlic, onion, smoked paprika, chili powder

    Southwestern Vegetable Rice:

    280g basmati rice

    2 cans Amy's southwestern vegetable soup (or any veggie soup of choice)

    240ml chicken bone broth

    1 tablespoon soy sauce

    Salt, garlic and onion powder to taste

    Chipotle sauce:

    80g Mexican crema

    60g 0% greek yogurt

    35g 1% milk

    5g honey

    Pinch of salt

    Splash of lime juice

    Garnish with cilantro

    2 tspns diced chipotle peppers in adobo

    Directions

    1. Add 2 cans of vegetable soup, chicken bone broth, soy sauce, seasonings of choice (go heavy on your favorite seasonings here) and rice to a large pot and mix. Bring to a boil, mix, and cover over low heat for ~15 minutes. Remove from heat, keep covered, and let sit for 10 minutes to finish cooking

    2. Trim boneless skinless chicken thighs, then season equally with salt, garlic, onion, smoked paprika, and chili powder. I simply eye-ball the seasonigs here - add enough to completely coat each side of the chicken. If you'd prefer, mix each seasoning in a small bowl in even quantities before sprinkling over chicken. Alternatively, use Lawry’s seasoning salt or any all purpose seasoning you like

    3. Air fry at 375 for 12-15 minutes. Once done, slice in to small pieces

    4. Add Mexican crema, greek yogurt, milk, honey, salt, diced chipotle peppers, a splash of lime juice, and blend until completely smooth.

    5. Assemble bowls: add southwestern vegetable rice, sliced chicken and sauce to equally portioned bowls, garnish with cilantro, and enjoy!

    PER SERVING (MAKES 5): 4

    servings

    -

    total time
    Start Cooking

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    Ingredients

    28oz boneless skinless chicken thighs

    Seasoned with salt, garlic, onion, smoked paprika, chili powder

    Southwestern Vegetable Rice:

    280g basmati rice

    2 cans Amy's southwestern vegetable soup (or any veggie soup of choice)

    240ml chicken bone broth

    1 tablespoon soy sauce

    Salt, garlic and onion powder to taste

    Chipotle sauce:

    80g Mexican crema

    60g 0% greek yogurt

    35g 1% milk

    5g honey

    Pinch of salt

    Splash of lime juice

    Garnish with cilantro

    2 tspns diced chipotle peppers in adobo

    Directions

    1

    1. Add 2 cans of vegetable soup, chicken bone broth, soy sauce, seasonings of choice (go heavy on your favorite seasonings here) and rice to a large pot and mix. Bring to a boil, mix, and cover over low heat for ~15 minutes. Remove from heat, keep covered, and let sit for 10 minutes to finish cooking

    2

    2. Trim boneless skinless chicken thighs, then season equally with salt, garlic, onion, smoked paprika, and chili powder. I simply eye-ball the seasonigs here - add enough to completely coat each side of the chicken. If you'd prefer, mix each seasoning in a small bowl in even quantities before sprinkling over chicken. Alternatively, use Lawry’s seasoning salt or any all purpose seasoning you like

    3

    3. Air fry at 375 for 12-15 minutes. Once done, slice in to small pieces

    4

    4. Add Mexican crema, greek yogurt, milk, honey, salt, diced chipotle peppers, a splash of lime juice, and blend until completely smooth.

    5

    5. Assemble bowls: add southwestern vegetable rice, sliced chicken and sauce to equally portioned bowls, garnish with cilantro, and enjoy!