Bacon-Wrapped Chicken, Cheddar, and Jalapeno Parcels with Fingerling Potatoes
- 1 cup uncooked long-grain white rice
- 1 3/4 cups low sodium canned or homemade chicken stock
- Kosher salt
- 1 tablespoon vegetable oil, divided
- 1 1/4 pounds fingerling potatoes, sliced into 1/4" coins
- 1 medium shallot, minced (about 3 tablespoons)
- Freshly ground black pepper
- 8 ounces extra-sharp cheddar cheese, shredded (about 2 cups)
- 2 whole pickled jalapenos, minced (about 1/4 cup)
- 1/2 cup prepared tomatillo salsa
- 1/2 sour cream
- 4 boneless, skinless chicken breasts, 6 to 8 ounces each
- 8 thick slices bacon
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Fingerling potatoes (1 1/4 pounds)
- Pickled jalapenos, minced (about 1/4 cup), whole (2)
- Shallot, minced (about 3 tablespoons), medium (1)
- Meat
- Bacon (8 thick slices)
- Chicken breasts, boneless skinless (4)
- Canned Goods
Chicken stock, low sodium canned or homemade (1 3/4 cups)
- Condiments
- Tomatillo salsa, prepared (1/2 cup)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Kosher salt (1)
- Vegetable oil (1 tablespoon)
- Pasta & Grains
- White rice, long-grain (1 cup)
- Dairy
- Cheddar cheese, sharp (8 ounces)
- Sour cream (1/2)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published August 25, 2012 (5 months ago).
188 people saved this recipe.
