A hearty and spicy meal of chicken, mushrooms, onions and bell peppers smothered in a chile de arbol pipián (sauce) and served over rice. Prep and cook times do not include time to make the sauce. It should be made the day before.
*See Kitchen Notes for more information, substitutions and links.
Taste. Add salt if needed.
Link to Chile de Arbol Pipián
How to cook Wild Rice / Brown Rice using the pasta method.
Lettuce – Romaine or iceberg work best because they hold up to the sauce and they don’t get too soggy. I haven’t tried thinly shredded kale or savoy cabbage, but I think either one of those would also work. The greens not only make this meal more nutritious, but adds another texture which we enjoy.
Serving Method – As you can see from the pictures, there are actually two ways that you can serve this dish - smother everything in the pipián sauce (as shown above) or arrange the chicken and vegetables on top of the rice and scoop some of the sauce into the middle.
Vegetarian version – Replace the chicken with 2 cups large cooked beans (e.g., coronas, scarlet runners, kidney beans), a whole onion and bell pepper, and about 4 cups of mushrooms.
Leftovers - Since it's just the two of us, we always get two meals from this recipe. Most times, we'll just have it twice in one week. But since it freezes so well, I've have been known to freeze it. When I get ready to make it, all I have to do is thaw, reheat and make the rice.
Recipe author: MJ of MJ's Kitchen