Chicken, stewed in herbs, white wine, Rotel, and canned tomatoes and then served over Chili Rice makes an easy and satisfying weeknight meal.
Justin Wilson’s recipe, shared by my cousin Laure.
Ingredients
- 4 cups cooked chicken
- 1/4 cup dried onion (soaked)
- 1 Tbs. dried green onion
- 1 Tbs. dried parsley
- 1 tsp. garlic powder
- 1 cup white wine
- 1 Tbs. dried mint
- 2 cups water or chicken stock
- 1 can Rotel
- 1 can whole tomatoes
- 3 Tbs. steak sauce
- 1/2 tsp. hot sauce
Chili Rice
- 1 cup rice
- 1 Tbs. onion powder
- 1 Tbs. garlic powder
- 1 Tbs. chili powder
- 1 Tbs. salt (adjust to taste)
- 2 Tbs. olive oil
- 2 cups water
Directions
Add all ingredients to a Dutch oven. Bring to a boil, reduce heat, and simmer while you make the Chili Rice. Serve steaming hot over the rice.
Chili Rice
Combine all ingredients and bring to a boil. Reduce heat to a simmer and cover. Cook 25 minutes or until the rice is tender.
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