SOUTHWESTERN CHICKEN AND RICE
For a one-skillet meal loaded with zesty, south-of-the-boarder flavor, this Southwestern Chicken and Rice recipe delivers! Tender chicken breasts, bell peppers and onions are cooked with full-flavored GOYA® Yellow Rice, smoky chili powder, paprika and a sprinkle of fresh cilantro. With Southwestern Chicken and Rice, you can count on a quick and easy dinner for the whole family!
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Step 1 Heat oil in 12" skillet over medium-high heat. Add chicken pieces. Cook until golden brown on all sides, about 5 minutes; transfer chicken to plate. Step 2 Add onions and peppers to same skillet. Cook, stirring occasionally, until onions are soft and translucent, about 5 minutes. Stir lemon juice, chili powder, garlic, paprika and hot pepper flakes into skillet. Cook until garlic is fragrant, about 30 seconds more. Return chicken to skillet. Step 3 Add contents of yellow rice mix and 2 cups water to skillet; stir to combine. Bring water to boil. Reduce heat to medium low. Simmer, covered, until chicken is cooked through, rice is tender and water is absorbed, about 25 minutes. Step 4 Remove skillet from heat; stir in cilantro. Serve warm.
SOUTHWEST CHICKEN THIGHS AND RICE
Great combination of chicken and rice.
Provided by Lynn Clay @LavenderLynn
Categories Chicken
Number Of Ingredients 19
Steps:
- Mix chili powder, cumin, garlic, and salt. Apply and rub the mix to both sides of chicken thighs.
- Heat 1 1/2 tsp oil in pan over medium heat. Brown each side of chicken thighs approx. 3 min on each side. Remove from pan.
- Put the 1 1/2 tsp oil in pan over medium add onion and cook until soft, approx. 3 minutes. Add the cumin, garlic, rice, 2 T cilantro and cook for 2 minutes until rice is slightly browned.
- Add water and salt to pan and bring to a boil. Add the browned chicken and lower the heat. Cover and cook at a simmer until rice is done, about 20 minutes.
- Put sauce ingredients (last six ingredients) into a blender and process until smooth. If mixture is too thick add a little water.
SOUTHWEST CHICKEN
Chicken breasts with black beans, corn, chile peppers, tomatoes. Low-fat, easy and quick. Serve over hot cooked rice if desired.
Provided by Tamcattt
Categories World Cuisine Recipes Latin American Mexican
Yield 4
Number Of Ingredients 6
Steps:
- In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.
Nutrition Facts : Calories 309.8 calories, Carbohydrate 27.9 g, Cholesterol 68.4 mg, Fat 6.4 g, Fiber 7.5 g, Protein 35 g, SaturatedFat 1 g, Sodium 863.4 mg, Sugar 1.9 g
SOUTHWEST CHICKEN THIGHS
Tender, juicy and flavorful, it's a great weeknight dinner! This one-pot meal can be served as is or over rice.
Provided by Francine Lizotte @ClubFoody
Categories Casseroles
Number Of Ingredients 18
Steps:
- Preheat oven to 350ºF.
- Season chicken generously with paprika, salt and pepper; set aside. In a large ovenproof skillet over medium-high heat, add oil and clarified butter. Place thighs skin side down and cook until brown, about 4 to 5 minutes per side; remove and place them on a plate.
- Reduce heat to medium and holding paper towels with tongs, remove most of the fat in the skillet, leaving about 1 ½ tbsp. Add red onion and celery; sauté for 3 minutes. Add red pepper and cook for 3 minutes. Add garlic and sauté for 1 minute. Add wine to deglaze and remove any brown bits at the bottom of the pan. Cook it down for about 1 minute.
- Add rosemary, chipotle purée, lemon juice and chicken broth; stir well and bring to a boil. When it starts, add lemon zest and continue stirring for another 2 minutes before adding corn kernels. Place chicken thighs skin side up back to the skillet, cover and transfer in the preheated oven for 45 minutes or until internal temperature reaches 165ºF; baste every 15 minutes.
- When cooking time is up, remove from the oven and transfer chicken thighs onto a plate, covering loosely with foil to keep them warm. Turn the burner to medium heat and pour in heavy cream. Stir well and cook until sauce thickens about 5 to 7 minutes. Spoon sauce over the chicken thighs and serve immediately.
- To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=_1vgFNZo2mk
SOUTHWEST CHICKEN THIGHS
Tender, juicy and flavorful, these thighs are great for weeknight dinners! This one-pot meal can be served as is or over rice. VIDEO https://www.youtube.com/watch?v=_1vgFNZo2mk
Provided by CLUBFOODY
Categories Meat
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350ºF. Season chicken generously with paprika, salt and pepper; set aside. In a large ovenproof skillet over medium-high heat, add oil and clarified butter. Place thighs skin side down and cook until brown, about 4 to 5 minutes per side; remove and place them on a plate.
- Reduce heat to medium and holding paper towels with tongs, remove most of the fat in the skillet, leaving about 1 ½ tablespoons Add red onion and celery; sauté for 3 minutes. Add red pepper and cook for 3 minutes. Add garlic and sauté for 1 minute. Add wine to deglaze and remove any brown bits at the bottom of the pan. Cook it down for about 1 minute.
- Add rosemary, chipotle purée, lemon juice and chicken broth; stir well and bring to a boil. When it starts, add lemon zest and continue stirring for another 2 minutes before adding corn kernels. Place chicken thighs skin side up back to the skillet, cover and transfer in the preheated oven for 45 minutes or until internal temperature reaches 165ºF; baste every 15 minutes.
- When cooking time is up, remove from the oven and transfer chicken thighs onto a plate, covering loosely with foil to keep them warm. Turn the burner to medium heat and pour in heavy cream. Stir well and cook until sauce thickens about 5 to 7 minutes. Spoon sauce over the chicken thighs and serve immediately.
Nutrition Facts : Calories 517.8, Fat 36.5, SaturatedFat 15.7, Cholesterol 141, Sodium 702.4, Carbohydrate 27.2, Fiber 4, Sugar 3.6, Protein 21.5
SOUTHWESTERN CHICKEN THIGH CASSEROLE
Chicken and rice casserole with a mild Southwestern flair. This is very tasty served with sweet cornbread. I think it would also fare well in tortillas.
Provided by Pam Shultz
Categories Chicken Casserole
Time 1h25m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick spray.
- Heat chicken broth in a small pan over medium heat, about 5 minutes.
- Combine black beans, corn, and rice in a large bowl. Add hot chicken broth, condensed soup, 1 cup pepper Jack cheese, sour cream, and salsa; stir to combine. Stir in chicken. Pour mixture into the prepared baking dish.
- Bake, uncovered, in the preheated oven for 45 minutes. Top with remaining pepper Jack and bake until center is set, chicken is cooked through, and cheese is golden brown, 15 to 25 more minutes.
Nutrition Facts : Calories 622.6 calories, Carbohydrate 55.8 g, Cholesterol 117.6 mg, Fat 30.1 g, Fiber 6 g, Protein 32.3 g, SaturatedFat 12 g, Sodium 1521.5 mg, Sugar 3 g
SOUTHWEST CHICKEN AND RICE
This is quick and easy. Dinner in under 45 minutes. It came about when I left a bag of frozen chicken thighs out while rearanging my freezer. It wasn't safe to refreeze them so I tried to use them with what I had on hand. It's a bit of all right.
Provided by Pierre Dance
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Prep all ingredients.
- Heat a dutch oven over med-high heat.
- Add 2 TBS Oil, heat.
- Add Rice, stir fry'til Rice turns translucent.
- Remove and set aside.
- Add 3 TBS oil, heat.
- Add Chicken, brown, remove, set aside.
- Add Onions and chiles, saute (stir fry)'til onions are translucent.
- Add Garlic, saute'til garlic is wilted.
- Add Chicken, Rice, Tomatoes, Chicken Stock, Chili Powder, and Cummin.
- Bring to a simmer, cover and simmer for 20 minutes.
- Adjust seasoning, stir in Cilantro.
- Serve with something to counterpoint the spicy flavor.
- Cucumber or Chayote salad works well.
Nutrition Facts : Calories 458.2, Fat 26, SaturatedFat 5.5, Cholesterol 68.2, Sodium 199.2, Carbohydrate 37.1, Fiber 4, Sugar 5.9, Protein 19.9
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