Seriously, it's already depressing enough that by the time I get home from work, I have to go to bed in 3 hours. And do you want to put a knife in my hand when I've just been sitting in rush hour traffic? Yeah, didn't think so.
That's what salsa chicken is for!
- 1 package of dry salsa mix (I found mine in the produce section)
- 1 16oz jar of pomegranate salsa (I have also used mango and pineapple salsas in the past)
- 4 boneless, skinless chicken thighs
- Grated parmesan
- Rub the chicken thighs with the dry salsa mix, same as you would with any other grilling rub. If the thighs were frozen, you may want to "unroll" them so that the center is exposed. This will require making a few cuts, but will ensure that the meat cooks through.
- Put the chicken in a baking dish.
- Pour the salsa over the chicken.
- Sprinkle with grated parmesan.
- Cook at 375 degrees for 40 minutes.
- 1 cup Thai red rice (a.k.a. cargo rice)
- 4 cups broth (chicken, vegetable, beef... doesn't really matter)
- 1 tablespoon olive oil
- 1 large onion, coarsely chopped
- Freshly ground salt and pepper
- Large sprinkling of garlic powder (maybe 1/8 tsp)
- Pinch of cayenne
- Large sprinkling of basil flakes (1/8 tsp? Ish?)
- Heat the broth and olive oil to boiling.
- Add the rice and seasonings.
- Cook for 40 minutes, adding the onion when half the liquid is absorbed.
- Cargo rice is very thirsty. Keep an eye on it, and if the liquid is absorbed while the rice is still inedibly chewy, add more broth.