Thursday, April 12, 2012

Pink Julep Eats: Fiesta Chicken & Rice Recipe

Occasionally when I don't have anything planned for dinner and I'm too lazy to slave over a hot cook book reading and following directions, I make up my own recipe with whatever is handy in the fridge. This is one of those meals and it turned out to be delish! It has a Mexican food type kick to it and the sauce is lime based, so Fiesta seemed like an appropriate way to describe it... It's like a party in your mouth!

Here's the recipe:

Juice of two limes
2 Chicken Oxo cubes (or similar chicken stock cubes) crumbled
1 can of red kidney beans
1 package of chicken tenders
1 can of corn or 1 cup of frozen corn
2 generous portions of white rice (I use boil in bag)
2 tablespoons extra virgin olive oil
1 cup boiling water
2 cloves garlic minced
1 teaspoon chili powder
1/2 teaspoon crushed chilies
Salt & Pepper to taste

1. Heat oil on medium heat in a skillet or wok. Add minced garlic and cook until soft - don't get it too brown.

2. Add lime juice and chicken to the skillet and lightly brown chicken. Once chicken is cooked on both sides (still raw in the middle), sprinkle crumbled chicken stock cubes over the chicken. Add chili powder, crushed chilies, salt, pepper and boiling water; stir until combined while chicken cooks.

3. Drain beans and corn if using canned and add to the mixture. Allow to boil until sauce thickens and chicken is cooked through. Once the desired consistency is achieved, serve hot over white rice.

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