Hot Santa Fe Chicken Recipe

Name: Hot Santa Fe Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 boneless skinless chicken breast halves, cubed; 1 ⅛ teaspoons salt; ⅛ teaspoon pepper; 2 tablespoons vegetable oil; ½ cup chopped onion; 1 ½ cups chicken broth; 2 cups quick-cooking brown rice; 10 ounces frozen corn kernels, thawed; 1 (15 ounce) can pinto beans, rinsed and drained; ¼ cup scallion, chopped; ¼ cup fresh cilantro, chopped; 2 jalapeno peppers, seeded and minced; 2 teaspoons chili powder; ¼ cup balsamic vinegar or ¼ cup red wine vinegar; 10 ounces corn chips

Servings: persons

2 boneless skinless chicken breast halves, cubed
1 ⅛ teaspoons salt
⅛ teaspoon pepper
2 tablespoons vegetable oil
½ cup chopped onion
1 ½ cups chicken broth
2 cups quick-cooking brown rice
10 ounces frozen corn kernels, thawed
1 (15 ounce) can pinto beans, rinsed and drained
¼ cup scallion, chopped
¼ cup fresh cilantro, chopped
2 jalapeno peppers, seeded and minced
2 teaspoons chili powder
¼ cup balsamic vinegar or ¼ cup red wine vinegar
10 ounces corn chips

1
Season chicken breasts with 1/8 teaspoon each salt and pepper.
2
In a 10 inch skillet, heat oil over high heat.
3
Add chicken and cook, stirring often, until golden brown; about 5 minutes.
4
Remove to a dish.
5
In the same skillet, cook onion over medium high heat for 2-3 minutes, until just soft.
6
Add chicken broth and rice to skillet.
7
Heat to boiling over high heat.
8
Stir and reduce heat to low.
9
Cover and simmer until all liquid is absorbed and rice is cooked; 18-20 minutes.
10
Stir in corn and pinto beans.
11
Simmer, covered, for 5 minutes.
12
Remove from heat.
13
Stir in chicken, scallions, cilantro, jalapeno peppers, chili powder, vinegar and remaining salt.
14
Serve immediately with corn chips.

818

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 boneless skinless chicken breast halves, cubed, 1 ⅛ teaspoons salt, ⅛ teaspoon pepper, 2 tablespoons vegetable oil, and more.

Yes, Hot Santa Fe Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hot Santa Fe Chicken

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