๐Ÿ† One Pan South West CHICKEN & Rice recipe

๐Ÿ† One Pan South West CHICKEN & Rice recipe


so one night a week Jules and I throw
axes in the backyard ax throwing league so we need something that’s easy to cook
delicious easy to eat and will give us the fuel we need to win welcome friends
welcome to ax night suppers and this week we’re going to do a riff on a one
pan chicken and rice dish that we did on the channel maybe a year or two years
ago and we’re just gonna switch up the flavors it’s still a 1 pan chicken and
rice dish but instead of chicken and white and wild rice like we did last
time this time we’re gonna mix it up and
we’re gonna make it sort of a Southwest tex-mex kind of deal so I’ve got 6
chicken thighs that I have salted and peppered on both sides I’ve got a
skillet that is coming up the temperature and I’m gonna hit that with
a little bit of grapeseed oil very neutral flavored high smoke point oil
but you know bacon fat would be something that I would use
probably most often because I really like that bacon fat flavor with the
chicken so oils up the temperature and we’re going to put the chicken in skin
side down and we just want to brown it we’re not looking to cook it all the way
through okay that’s good so we’re not looking
for any super deep browning on the skin or the chicken because this is gonna go
in the oven to cook fully so we’re gonna turn it over and just Brown the
underside a little bit okay we’re just gonna pull the chicken out and set it
aside now something you need to do is check the amount of oil in the bottom of
the pan and it’s going to be very hard for me to describe to you how much oil
is left and how much you’re looking for I think that’s the perfect amount of oil
to move on to the next step which is to fry off a little bit of onion and a hot
pepper I’m using I’m using a hot banana pepper a Hungarian hot banana pepper
because that’s what I’ve got growing in my garden so that’s what I’m going to
use today and we just want to fry this until the onion is softened in a little
translucent okay once the onion is soft I throw in the rice and just like making
a pilaf you stir the rice around in the oil in the bottom of the pan you just
want to get the grains completely coated in oil and maybe just a little bit
toasty not too toasty just a little toasty next in is a can of black beans
drained and rinsed some frozen corn a little bit of Mexican oregano can of
Rotel tomatoes now I’m in Canada and we used to have to go to the States to get
Rotel tomatoes and bring them back with us but a year ago they started showing
up in grocery stores here so I’ve been using them quite a bit if you can’t get
Rotel just use regular canned tomatoes stir that all together just to kind of
get it nice this is our homemade taco sauce and I will link below to the video
and I’m just gonna sprinkle a little bit in just to get a little bit of flavor a
little bit smoky flavor and this one has a bit of cinnamon in it
it’s really nice on top of that we’re going to put some chicken stock stir
this all together okay I’ve got this up on high heat on the stovetop and the
idea is we want to bring it up to a boil just to start the rice cooking so we’ve
reached a boil I’m gonna put the chicken back on skin side up just kind of Nestle
it in with the rice then we’re gonna stick this in the oven and we’re going
to bake it for I’d say maybe 45 minutes to an hour at this point depending on
the size of your chicken pieces of course because you want the chicken
cooked through and you want the rice nice and tender all right Glen you’ve been busy
so Southwest tex-mex chicken dish so beans rice chicken tomatoes I see it
corn a little bit of tomato I’m always hesitant to call it something like that
cuz you know there are ideas that are affiliated with those terms yeah that
maybe I’m not fulfilling but to me that’s what this is based on where I
live so um yeah fair enough chickens tender she wants good um sure
why not so I like this cuz it all cooks on one
panel so I didn’t see all those flavors we’re gonna open with a little bit kick
– yeah but I’m not getting I have a vinegar smell on my nose but I’m not
getting that from here like there’s something oh I was expecting no vinegar
in this dish really good but if you’ve been up to
earlier today in the studio I was I’m playing with the idea of making Wurster
sauce oh yes that’s the smell so in that that was just too much even
though I wafted I scientifically wafted your so the video of making this is
going to come out shortly but this how long does it sit two three months maybe
okay it’s that’d be a while so the tasting video is going to be a long way
off but the no but a tasting video for Worcester sauce just put that out there
the back you’re not convinced this is this is really simple and you could play
with the flavors a little bit you can play with different chilies you can play
with different chili powders I like the bite you like the tomato mm-hmm
I of course would probably put more tomato and more vegetables in it because
that’s who I am well you’re done mm-hmm I mean so good
just want to try everybody thanks for stopping by see you again soon you

99 thoughts on “๐Ÿ† One Pan South West CHICKEN & Rice recipe

  1. Thanks for watching everyone! As always the recipe is in the ^^^description box below the video^^^ P.s. Check out the tutorial where our butcher friend cuts up a whole chicken: https://youtu.be/2z7KU7WHr3M

  2. I was confused when you said taco sauce and then dipped your fingertips into the jar. Looking at the recipe, I now see you meant taco seasoning

  3. Here we just use Meijer canned diced tomatoes, which you can also get with chilis or onions or both.ย  Cheaper and frankly so close to identical that our growing Latino population chooses it first too.ย  Most chain stores probably carry a similar house line of canned tomatoes.

  4. Another great recipe Glen!
    I meant to mention this when the worcestershire video came out and since you like making your own products if you're interested in making your own soy sauce and korean bean paste Maangchi has a great in depth video on how to do it at home. It takes 12 months to get the final product though. She also has a recipe for a rice based spirit that could be interesting to try and make.

  5. I'm with Julie. More tomatoes, more vegetables. And maybe some cheese. Little shredded Mexican combo cheeses on top? Also, you can do the same thing … but with pork chops!

  6. I didn't think I'd ever find a YouTube channel with a series dedicated to making meals that help you throw axes better, but here I am!

    Could this be done on the stove top too? Like braising the meat with the rice then steaming the rice for a while? I only have room in my apartment for an IH hob and not much else.

  7. I really don't understand why this channel doesn't have 1M subs. Glen and Julie are so great to watch, the content is excellent and the production values are off the hook. Come on Youtube!

  8. My Inner Californian is disturbed. Why didn't you put a lid on it and finish on the stove? Shouldn't, between the boiling water and the trapped vapor in the lid, the chicken have been cooked completely anyway?

  9. You should do a Moxie soda diy. Still the oldest carbonated soda manufactured. It's horrible and Delicious! Unfortunely it only seems to exist in Maine. I need a fix!

  10. Axe throwing? Is that a common thing in the far north? I had honestly never heard of such a thing, but it doesn't sound that uninteresting.

  11. I think you guys are just awesome – we do a similar dish at home that the kids call Red Rice – kind of a UK approximation of Southern rice dishes.

  12. Nice recipe Glen! May I suggest you move the "Le gourmet tv" logo to the top? In the bottom corner most of the time it covers the cooking action.
    Cheers!

  13. In August, I canned two flats of pint size jars of homemade "Rotel" using mostly homegrown tomatoes and Hatch peppers from New Mexico. This California girl should now be set for the requisite Queso applications and this yummy looking chicken and rice dish for the next year. Thank you, Glen!

  14. Wasn't it just a few weeks ago yall said you live in Florida ? Could have sworn yall were bracing for the hurricane and cooking . I'm lost now . Still love the channel where ever yall are .

  15. Suggestion for Worcestershire Sauce tasting video – "Welsh Rarebit" – I can't think of any other legitimate way. Also a really nice recipe!

  16. Comments from a subscriber from the states. 1) Southwest cuisine is different than Tex-Mex (South) and uses different peppers and spices. Ro-Tel is from Texas. Given the spices and the presence of rice (major agricultural product from Texas), I would suggest dropping the Southwest part. I have witnessed some serious cuisine discussions between Texans and AZ/NM folks; just thought that I would warn you. 2) If you added the Southwest term to avoid any discussions about this dish being Tex-Mex, allow me to point out that there is no consensus in Texas about Tex-Mex. Just bring up cilantro in any Tex-Mex discussion; it will not be pretty if anyone claims to be fourth- or fifth-generation Texan. 3) I had boneless chicken thighs and used the first part of Chef John's Chicken Tinga recipe to prep the thigh – the braising sauce used to prepare the thighs is the chicken stock for this dish. I also shredded the chicken before adding it. 4) I created your taco seasoning and added ground red chili. The new taco seasoning is labeled "Glen and Friends Taco Seasoning (Canada)" and sits next to my jar of "AB Taco Seasoning (Georgia)". One can never have enough taco seasoning. 5) This is really good; thanks for sharing.

  17. Ok, you and Jules are not eating six chicken thighs. As much as you cook (obviosly, lots over the course of a week) what do you do with leftovers?

  18. You should demonstrate how deadly you are with an axe when asking people to click the thumbs up. Just scare people into liking your videos. ๐Ÿ˜›

  19. This is similar to an Arroz Con Pollo. But if you called it that, then everyone would say it's not like their Caribbean/Central American Grandmother makes it, so you can't win. ๐Ÿ˜‰

  20. https://www.youtube.com/watch?v=qN-_cZNDy0w&t=1s Would love to see you two do a bit of a copy of this, that dish looks good

  21. I'm gonna hold back my many southwest USA lifer critiques and just say this is a nice dish! You can customize it however one wants. This is better than many amateur cooks even in the SW USA I am sure!

  22. I just moved to Japan and don't have internet but your videos are so nice to watch in the short moments I manage to find free wifi out and about

  23. Omg I used to go to tops in New York to bring Rotel back! Where do you buy it? We use it for a chicken spaghetti recipe a buddy from Mississippi gave me about 15 years ago

  24. This is almost identical to the southwest chicken and rice I make at home. I add cheese at the end though , and I serve it with fresh shredded lettuce, diced tomatoes and sour cream. And don't forget the lime!

  25. Should probably tell people why you want Rotel so much, to most of of (that dont usually post) one can of tomatoes is like another.

  26. I made this in my pressure cooker/air fryer last night. Souped up the Cumin in my taco seasoning and added a bay leaf, pressure cooked for 35 minutes then air fried for 5-10 minutes. Delicious. The chicken was almost falling apart and packed with flavour. Great recipe.

  27. As a Texan turned Canadian, my only criticism of your characterizing this as tex-mex style is the type of pepper. But growing them yourself, that is a compromise you can't really get around this far north.

  28. I did this with fresh tomatoes (co-workers have been bringing them in), and it worked out great. Solid, repeatable meal for the fall/winter.

  29. Forgive me for a dumb question, but if I were to use brown rice would I just increase the cooking time? Orrr should I just say f*** it and make it with the delicious white rice?

  30. just made this for my mom and I tonight. I replaced the banana pepper for a pablano pepper and I used fire roasted rotel instead of the regular rotel. along with your homemade taco seasoning. this was absolutely amazing, hands down one of the best recipes I've come across. simple, inexpensive and it's going to feed us for atleast another day. will definitely make again for multiple occasions. thanks Glen!

  31. I just made it for my family tonight. What a treat! Everyone enjoyed it. The chicken was tender, the rice was fluffy, the heat level was warming but not not uncomfortable and the flavors were amazing. Thank you for your instruction and recipe.

  32. just made this tonight and it was amazing! just one question, in the video it looks like you put the pan straight into the oven without covering it, but in the description it says to bake partially covered. Which one is better?

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