Sumac is definitely a rare spice where I am, it has a tart and lemony sort of flavor that enhances the lemon, but it can be left out if it’s not on hand. I make this often, and about half the time I do not have a lemon or lime on hand so that is how Sumac originally ended up in this recipe. Double it to 1/4th teaspoon add a pinch of dried lemon peel if you have it… it’s an acceptable replacement for a fresh lemon. And also enhances the flavor of the lemon when you do have it.
The chicken and rice is fine as a meal on it’s own with beans and warm tortillas on the side. Being steamed with the rice.. you end up with very moist and flavorful piece of chicken.
2-4 boneless, skinless chicken breast meat
3 tablespoons avocado oil
1 bell pepper, diced
1 cup rice
1 2/3 cups chicken broth(low sodium)
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon of salt
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon coriander
1/4 teaspoon oregano
1/8 teaspoon sumac
Mix the ingredients for the seasoning and divide it into two parts. Set one part aside and use the other half as a dry rub on the chicken. To prepare the lemon, cut it in half and then cut one half into slices and set aside.
Add the avocado oil to a skillet over medium high heat. Braise the chicken and diced bell pepper together, cook until it begins to brown. Remove the chicken to a plate temporarily and add the rice to the skillet along with the chicken broth, lemon juice from half the lemon and the rest of the seasoning, stir to de-glaze the pan and then return the chicken and situate it with the rice mostly surrounding instead of underneath the chicken. Bring the chicken broth to a boil and then cover and simmer on low for 20-25 minutes or until both the chicken and the rice are cooked through.
In the meantime, prepare and set out the toppings of your choice.
Use two forks to shred the chicken meat when it is done.
Flour Tortillas can be heated in a skillet over high heat if you do not have tortilla pan(or directly on a burner if you learned to do it that way.) Corn tortillas as I was taught to make them, would be fried in oil momentarily until crispy and them shaped in a taco shape to cool before filling.
1 pack tortillas (they are also easy to make)
1 can of refried beans
I never would have thought to include this list until I moved from the South West… and was shocked to find broccoli… BROCCOLI on a taco!… and I learned that it is rare to find a good authentic taco’s in some other places.
Toppings range from a handful, to all of the following.
Diced raw onion, diced tomato, shredded lettuce, avocado chunks or guacamole, salsa, shredded Mexican blend cheese, sour cream, chopped fresh cilantro, lemon or lime wedges, jalapenos or other peppers(fresh or fire roasted), cholula hot sauce.