A few years ago, Jimmy and I went on a road trip to Savannah, Georgia.
We headed south along the East coast, camped on the Outerbanks, ate some great seafood and met some fascinating people.
On the way home, we collided with this place.
Being at South of the Boarder is a little like being in the twilight zone.
We were pretty sure we wouldn't make it out of there alive.
So we grabbed a sketchy chili dog, took a few creepy pictures and ran for our lives.
Anyway, somehow this chicken and rice dish reminded us of that experience.
You could easily serve this to company along with some corn bread and a salad.
It would also transport well if you wanted to take it to a potluck dinner or an unwell friend.
I really love this combination of spicy tomato and sweet corn.
The spice level totally depends on the salsa you choose.
For all my clever friends that make salsa...oh, would this be a good application for some of that.
When you serve it up, top the rice with a few squeezes of lime and maybe some sour cream and grated cheddar.
Salsa Lime Chicken and Rice
(adapted from: Everyday Food magazine, Dec 2010)
3lb bone in chicken thighs (skin on if you choose, I removed it)
coarse salt and fresh pepper
2 tsp chicken seasoning (optional)
2 tsp vegetable oil
1 yellow onion, diced small
2 cloves garlic, minced
1 green pepper, diced medium
1 lime zested and juiced
1/2 tsp dried oregano
1 1/2 C basmati or long grain white rice
3 cups frozen corn
1 cup salsa
2 1/2 C chicken stock
Preheat oven to 350*.
Pat chicken dry with paper towels and season both sides with salt and pepper or chicken seasoning.
In a large Dutch oven or heavy lidded pot, heat oil over high heat.
Cook chicken, skin (flesh) side down until golden, about 6 mins. Flip chicken and cook bone side until browned, 6 mins. Transfer to a large plate.
Reduce heat to medium and add onion, garlic and bell pepper to pot.
Cook, stirring and scraping up browned bits until onion is translucent, 4 mins.
Stir in lime zest and juice, oregano and rice, cook 1 minute.
Add corn, salsa, and broth. Season with salt and pepper to taste.
Arrange chicken on top of the rice. Bring to a boil, cover pot and place in oven.
Bake until liquid is absorbed and chicken is cooked through.
About 25 mins.
Let stand at least 5 minutes before serving.
Top with sour cream, lime wedges and cheddar.