Pot Chicken and Mexican Rice
6 Boneless Chicken Thighs; 1 tsp. Salt; 1 tsp. Black Pepper; 1/2 tsp. Cumin; 1/2 tsp. Dried Oregano; 1/4 tsp. Cayenne Pepper; 1 Lime, Juiced; 2 tbsps. Olive Oil; 1 Small Onion, Diced; 2 Garlic Cloves, Minced; 1 Red Bell Pepper, Diced; 1 Cup Long Grain White Rice; 1 Cup Chicken Stock Or Broth; 3/4 Cup Tomato Sauce; 1 Small Can Green Chilies; 1 Cup Frozen Corn; 1 (14 Ounce) Can Black Beans, Drained.
In a medium bowl, combine the chicken, salt, pepper, cumin, oregano, cayenne, and lime juice. Allow to marinate for about 30 minutes. Set a large skillet over medium-high with the olive oil. Sear the chicken on both sides until browned. Transfer to a plate and set aside. In the same skillet, add the onions, garlic, rice, corn, black beans and green chilies. Sauté for about 8 minutes. Stir in the broth and tomato sauce and return the chicken, tucking it into the rice and veggies. Cover, lower the heat to low and cook until absorbed and the rice is tender and fluffy. Serve and garnish with red bell pepper.
Bloody Bulldog Cocktail
2 oz. Bulldog Gin; 4 oz. Tomato juice; 1⁄2 oz. Lemon Juice; Half Garlic Clove, Minced; 1 tbsp. Prepared Horseradish; 1 tbsp. Balsamic Vinegar; 1 tsp. Worcestershire Sauce; 3 Dashes Celery Salt; 3 Dashes Black Pepper; Tabasco Sauce.
Add all the ingredients to a highball glass, fill with ice and stir. Garnish with any of the following: A celery stalk, an asparagus spear, a skewer with 3 olives, a skewer with 3 cherry tomatoes or a carrot stick.
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