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 olive oil; ½ cup chopped onion; 1 ½ cups chicken broth; 2 cups uncooked quick-cooking brown rice; 1 (10 ounce) package frozen corn kernels, thawed; 1 (15 ounce) can pinto beans, rinsed and drained; ¼ cup chopped scallion; ¼ cup chopped fresh cilantro; 2 jalapeno peppers, seeded and minced; 2 teaspoons chili powder; ¼ cup balsamic vinegar or ¼ cup red wine vinegar; 1 (10 ounce) bag corn chips

Servings: persons

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

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

739

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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 olive 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.

That's it — enjoy your meal!

Hot Santa Fe Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions