Monday, November 12, 2012

Fiesta Chicken and Rice

I've recently been trying some different recipes that may get me to enjoy chicken a little more. It's not bad or anything, I think I just had way too much of it as a child and it was all just so dry. I saw this recipe and I was interested right away. I would recommend adding black beans for some extra filling and maybe some hot sauce to liven it up a bit. I don't really thing the cheese adds anything but calories (and that's not something you will hear me say very often) so feel free to leave it out.

I'd definitely make this again.I have a 12 inch skillet and I didn't use it, I have a 3qt Braiser that I used instead. It has a lid and I think its great for one pot type dinners.

Fiesta Chicken and Rice
(Adapted slightly from Here)


4 boneless, skinless chicken breasts
Salt and Pepper
3 Tbsp Grapeseed oil
2 cups long-grain rice
1 medium onion, chopped
4 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon chili powder
1/8 teaspoon cayenne pepper
1/2 teaspoon paprika
1 14.5-oz can diced tomatoes
1 red bell pepper, chopped medium
1 3/4 cups low-sodium chicken broth
1 cup shredded Cheddar cheese


1. Season both sides of the chicken with salt and pepper.

2. Set a large skillet or braiser over medium-high heat and add the oil. When it starts to warm, after 3 minutes or so, add the chicken and cook on one side until golden brown, about 6 minutes. Take the chicken out, leaving the fat in the pan.

3. Add the rice and onion to the pan. Cook while stirring to avoid it burning on the bottom, until the rice is toasted and the onions begin to soften, about 3 minutes. Add the garlic and spices and cook for 15 seconds or so to bring out the flavours in the spices.

4. Mix in the tomatoes, red pepper and chicken broth. Bring the mixture to a boil, scraping up any browned bits from the bottom of the pan. Add the chicken back to the pan, browned side up. Cover the pan and reduce the heat to low. Cook until the chicken is cooked through, about 12 minutes.

5. Transfer the chicken to a cutting board and stir the rice and replace the cover and continue cooking until the rice is tender and the liquid is absorbed, about 5-10 minutes, depending on your rice. Meanwhile, cut the chicken into slices.

6. Turn the heat off the pan and arrange the sliced chicken on top. Sprinkle with the cheese and cover the pan again and let stand for a few minutes until the cheese has melted.

7. Serves 6-8

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