[Skillet] Santa Fe Chicken
(A Taste of Home: The Busy Family Cookbook pg. 130) [my alterations]
1 large onion, chopped [abt. 1/3 onion finely diced]
1 Tablespoon butter
1 ¼ Cups chicken broth [entire 14.5 oz. can]
1 cup salsa [mild “on the border”]
1 cup uncooked long grain rice
1/8 teaspoon garlic powder
4 boneless skinless chicken breast halves [6 chicken tenderloins]
¾ cup shredded cheddar cheese [sharp cheddar and jack cheese]
chopped fresh cilantro, optional [omitted]
[half can of corn]
In a large skillet, sauté onion in butter until tender. Add broth and salsa; bring to a boil. Stir in rice and garlic powder [and corn]. Place chicken over rice; cover and simmer for 10 minutes. Turn chicken; cook 10-15 minutes longer or until meat juices run clear. Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired. [serve with guacamole]
Source: Kelli Robertson
(A Taste of Home: The Busy Family Cookbook pg. 130) [my alterations]
1 large onion, chopped [abt. 1/3 onion finely diced]
1 Tablespoon butter
1 ¼ Cups chicken broth [entire 14.5 oz. can]
1 cup salsa [mild “on the border”]
1 cup uncooked long grain rice
1/8 teaspoon garlic powder
4 boneless skinless chicken breast halves [6 chicken tenderloins]
¾ cup shredded cheddar cheese [sharp cheddar and jack cheese]
chopped fresh cilantro, optional [omitted]
[half can of corn]
In a large skillet, sauté onion in butter until tender. Add broth and salsa; bring to a boil. Stir in rice and garlic powder [and corn]. Place chicken over rice; cover and simmer for 10 minutes. Turn chicken; cook 10-15 minutes longer or until meat juices run clear. Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired. [serve with guacamole]
Source: Kelli Robertson
Comments
Post a Comment