Santa Fe Chicken With Saffron Rice Recipes

EASY SANTA FE CHICKEN

Steps:

• In a large skillet, saute onion in butter until tender. Add broth and salsa; bring to a boil. Stir in rice and garlic powder. Place chicken over rice; cover and simmer for 10 minutes. , Turn chicken; cook 10-15 minutes longer or until a thermometer reads 165°. Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired.

SANTA FE CHICKEN WITH SAFFRON RICE

Steps:

• Spray a 2-quart casserole with cooking spray.
• Put chicken and onion into the casserole.
• Sprinkle with worcestershire, lime and garlic.
• Bake in a 350-degree oven for 30 minutes or until chicken is done.
• Cut up the stewed tomatoes; add to casserole with rest of ingredients except cheese.
• Mix, then cover tightly.
• Continue to bake at 350 for 45 minutes or until rice is done.
• Sprinkle with cheese, cover and let sit on top of stove until cheese melts.
• Top with fresh chopped cilantro, if desired.

CHICKEN WITH SAFFRON RICE

Steps:

• Preheat oven to 350.
• Season chicken with salt and pepper. In Dutch oven over medium-high heat, warm 1 tablespoon oil.
• Brown chicken in batches, 7-8 minutes per batch.
• Transfer to plate. Discard fat; wipe out pot.
• In same pot over medium heat, warm 1 tablespoon oil.
• Cook onion, bell pepper, saffron and red pepper flakes abut 10 minutes.
• Add garlic; cook 30 seconds.
• Add sherry; cook 1 minute. Add chicken, broth tomatoes and juices. Bring to simmer, reduce heat to medium-low, cover and cook 20 minutes.
• Add rice, olives, 1 1/4 teaspoon salt and black pepper. Increase heat to medium-high; bring to simmer. Cover, bake in oven 30 minutes; stirring once halfway through.
• Let stand 10 minutes.
• Sprinkle with parsley.

SANTA FE CHICKEN RECIPE

Steps:

• Heat oven to 400°F.
• Combine rice, beans and peppers in 13x9-inch baking dish. Mix soup, water and cilantro; pour over rice mixture.
• Top with chicken and salsa.
• Bake 45 min. or until chicken is done (165°F), topping with cheese for the last 10 min.

SANTA FE CHICKEN

Steps:

• In a large skillet, saute onion and jalapeno in oil until tender. Add garlic; cook 1 minute longer. Stir in broth and tomatoes; bring to a boil. Stir in rice. , Sprinkle chicken with salt, pepper and cumin; place over rice mixture. Cover and simmer for 10-15 minutes on each side or until a thermometer reads 170°. , Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired.

SANTA FE CHICKEN AND RICE

Steps:

• Prepare the rice. If you use boil in a bag rice it is easier.
• In skillet, cook chicken tenders in small amount, of butter on medium heat until done.
• Stir in the salsa and the drained can of Mexican corn.
• Rinse the black beans and stir in to the mixture, add the cooked rice.
• Heat for 5 to 7 minutes.
• Sprinkle with shredded Monterey jack cheese and heat just until the cheese is melted.