Santa Fe Chicken - 2 Recipe - Cooking Index
Santa Fe Chicken - 2 Recipe - Cooking Index
| 1 1/4 lbs | 567g / 20oz | Chicken breasts - boned |
| Skinned | ||
| 1 teaspoon | 5ml | Paprika |
| 1 teaspoon | 5ml | Salt |
| 1/4 teaspoon | 1.3ml | Pepper |
| 2 teaspoons | 10ml | Olive oil - (or, vegetable oil) |
Cut chicken into thin strips. Sprinkle with salt, paprika and pepper. Heat oil in 10 inch skillet (I use an electric skillet). Cook chicken in oil about 2 minutes.
Add: 1 medium onion, chopped 1 small green pepper, chopped 1 clove garlic, minced Cook until tender (about 4 minutes) stirring frequently. Drain (reserve liquid) 1 (10 oz.) can Rotel tomatoes (chopped) and green chilies. Add to reserved liquid to equal 1 1/2 cups chicken broth.
Bring to a boil in skillet and add reserved tomatoes and chilies and 1 1/2 cups instant rice (I prefer instant brown rice). Cover and remove from heat. Let stand until all liquid is absorbed (about 5 minutes).
Sprinkle with 3/4 cup (3 oz.) shredded Monterey Jack cheese (any cheese is fine).
Source:
ReaLemon
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