Mexican Chicken Recipe

Mexican Chicken and Rice is a quick and easy one-dish dinner. You'll especially love how quickly it comes together after a long day of work.

Ingredients

  • 1 tablespoon canola oil
  • 1 tablespoon butter
  • 1/2 teaspoon cumin
  • 1 teaspoon red chili powder
  • 1/4 teaspoon coriander powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 pound chicken tenders
  • 2 poblano peppers, diced
  • 1/2 medium onion, diced
  • 1 cup long grain rice
  • 2 cups chicken broth
  • 2 plum tomatoes, diced
  • 1/2 cup fresh cilantro, minced
  • 5 green onions, sliced
  • 1/2 lime, juiced
  • 1 cup mexican style shredded cheese

Directions

1. In a large oven-safe 10-inch skillet preheat pan with canola oil and butter on medium. While skillet is heating mix together the cumin, chili powder, coriander, garlic powder, and salt in a bowl. Place chicken strips in zip top bag and sprinkle seasoning mixture in bag. Seal bag and massage chicken so that the seasoning is on all of the chicken.

2. Remove the chicken from the bag and place in the skillet (evenly spaced). Cook on medium heat for 7 minutes (turn the chicken over half way through). Remove chicken from skillet and set to the side.

3. Place the poblano peppers and onions in the skillet and cook for 1 minute. Mix a few times then add 1 cup rice to the skillet. Cook for 1 additional minute mixing continuously so your rice can toast Then add 2 cups chicken broth. Place lid on top and cook for 10 minutes. Then stir and cook for another 5 minutes longer with the lid on. Mix a few more times and test to see if rice is done. If it still needs a few more minutes to cook and all the broth has evaporated feel free to add 1/4 cup of chicken broth or water to the pan.

4. While rice is cooking preheat broiler on high.

5. Once the rice is done cooking mix in diced plum tomatoes, cilantro, green onions, and 1/2 of lime juiced. Then chop chicken into bite size pieces. Add to the top of the skillet and then sprinkle 1 cup of cheese over the top of the chicken. Place the skillet in the broiler for 1 minute until the cheese is melted and bubbly. Serve immediately.

Mexican Chicken Photo

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Rating: 3.0 / 5.0 (60 Votes)

Notes

Serve with guacamole and salsa!

Published:
Modified:
Author:
Cooking Method:
Sauteed
Cuisine:
Tex Mex
Category:
Dinners
Tags:
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Related Recipes:
One Pot Meal Recipes, Tex Mex Recipes, Easy Dinner Recipes, Dinner Recipes, Sauteed Recipes, Chicken Recipes, Rice Recipes, Pepper Recipes
Recipe Yields:
4 servings
Prep Time:
Cook Time:
Total Time:
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Nutrition Facts

Servings Per Recipe 4

Amount Per Serving
Calories from Fat 376
Calories 420

% Daily Value*
72%
Total Fat 47g
33%
  Saturated Fat 7g
30%
Sodium 723mg
19%
Total Carbohydrate 58g
3%
  Dietary Fiber 3g
  Sugars 2g
117%
Protein 59g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.

Around the Web

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Has anyone tried variations on this dish? Like cut up chicken breasts for the chicken tenders? Different kinds of peppers? I'd love to hear suggestions! :)

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Something doesn't add up. 47 grams of fat (which is a LOT) per serving would already be 423 calories, plus there are carbs and protein. Are your nutrition facts for the whole dish?

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@ writerdoc

It's gotta be for whole recipe. 59 Grams of protein is listed too theres no way it has that much fat and protein per serving, and if it did it be way more than 420 calories.

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