Chicken Fiesta!
We enjoyed this for dinner this weekend, and it was so simple and filling...and tasted and looked like it came from a Mexican restaurant or Applebee's or something, that I just had to share it with you!
Chicken Fiesta
Preparation Time: about 25 minutes
Total Time: about 50 minutes, including cooking time
Serves 4-6
1 Tbsp. coconut oil or vegetable oil
2-1/2 lbs. boneless chicken breasts, thighs, or bone-in drumsticks
1 cup long-grain white rice, uncooked
2 (10 oz.) cans Ro-Tel or store brand diced tomatoes and green chilies, undrained, or freshly chopped tomatoes and green chilies
8 oz. can tomato sauce
1/2 cup water
1/4 cup thinly sliced green onions, divided
1/2 cup shredded Cheddar or Mexican-style cheese
Directions:
1. Heat oil in large skillet over medium-high heat. Add chicken; cook until golden brown on all sides, turning occasionally. Remove chicken from skillet; keep warm.
2. Add rice to drippings in skillet; stir to coat. Cook over medium heat 3-5 minutes or until rice browns a bit, stirring occasionally. Stir in undrained tomatoes, tomato sauce, water, and about half of the green onions; blend well. Bring to a boil. Top with chicken; cover. Reduce heat to low; simmer 20 minutes or until chicken is no longer pink in the center and juices run clear (180 degrees).
3. Sprinkle chicken with cheese and the remaining onions; cover. Cook an additional 5 minutes or until cheese melts, liquid is absorbed, and rice is tender.
Total Time: about 50 minutes, including cooking time
Serves 4-6
1 Tbsp. coconut oil or vegetable oil
2-1/2 lbs. boneless chicken breasts, thighs, or bone-in drumsticks
1 cup long-grain white rice, uncooked
2 (10 oz.) cans Ro-Tel or store brand diced tomatoes and green chilies, undrained, or freshly chopped tomatoes and green chilies
8 oz. can tomato sauce
1/2 cup water
1/4 cup thinly sliced green onions, divided
1/2 cup shredded Cheddar or Mexican-style cheese
Directions:
1. Heat oil in large skillet over medium-high heat. Add chicken; cook until golden brown on all sides, turning occasionally. Remove chicken from skillet; keep warm.
2. Add rice to drippings in skillet; stir to coat. Cook over medium heat 3-5 minutes or until rice browns a bit, stirring occasionally. Stir in undrained tomatoes, tomato sauce, water, and about half of the green onions; blend well. Bring to a boil. Top with chicken; cover. Reduce heat to low; simmer 20 minutes or until chicken is no longer pink in the center and juices run clear (180 degrees).
3. Sprinkle chicken with cheese and the remaining onions; cover. Cook an additional 5 minutes or until cheese melts, liquid is absorbed, and rice is tender.
