Santa Fe Chicken (m_c-tx) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 1/4 lbs: Chicken breasts, boned and skinned
1 tsp: Paprika,
1 tsp: Salt,
1/4 tsp: Pepper,
2 tsp: Olive oil, or vegetable oil
Directions:
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 from luhu.jp
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 from luhu.jp
Tags
Poultry