NEW ORLEANS —
Skillet Chicken Burrito
3 Tbsp. olive oil, divided
4 chicken thighs, boneless and cut into cubes
1 tsp. Creole seasoning
1/2 tsp. kosher salt
1/4 tsp. pepper
1 cup long grain white rice, uncooked
1 can (15 oz) black beans, drained and rinsed
1 can (14.5 oz) diced tomatoes, drained
1 tsp. cumin
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. chili powder
2½ cups chicken stock
1 cup shredded jack cheese
chopped tomatoes, sour cream, avocado, cilantro optional toppings
In a large skillet pan, over medium-high heat, add 1 1/2 tablespoon of olive oil, chicken, Creole seasoning, salt, and pepper. Cook chicken until no longer pink and slightly browned, about 5 minutes. Remove chicken from the pan and drain the juices from the pan.
The chicken does not need to be completely cooked but should be cooked most of the way.
In the same pan, over medium-high heat, add the remaining oil and rice. Sauté rice until lightly browned, while stirring constantly, for 1-2 minutes or until rice is slightly browned and smells fragrant.
Stir in beans, canned tomatoes, seasonings, and stock; bring to a boil. Once boiling, place chicken on top without stirring into the rice.
Cover with a lid and reduce heat to medium-low. Let cook for 20 minutes or until all liquid is absorbed and the rice is cooked through.
Remove from heat. Sprinkle with cheese. Let stand, covered, until cheese is melted. Serve with all your favorite burrito toppings, flour tortillas, or over shredded lettuce.
Pecan Chewies
1 cup butter, melted
2 cups brown sugar
2 eggs
1 tsp. vanilla extract
2 cups all-purpose flour
2 tsp. baking powder
1 cup pecans, chopped
Preheat the oven to 350 degrees.
Prepare a 9 X 13 pan by spraying with a non-stick cooking spray or by greasing and flouring.
Mix melted butter and brown sugar in a large mixing bowl and stir until well combined.
Add the eggs and the vanilla and mix well.
Add flour, baking powder, and pecans to the butter and sugar and mix until there are no white streaks left of flour left. Make sure and scrape the sides of the bowl often.
Pour mixture into the prepared baking pan.
Place into the preheated oven and bake for 20 to 25 minutes or until the edges begin to brown.
Remove from the oven and allow to cool before cutting into bars.