Santa Fe Chicken Recipe

Name: Santa Fe Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. vegetable oil; 1 1/4 lb. deboned chicken breasts; 1 tsp. paprika; 1 tsp. pepper; 1/4 tsp. salt; 1/2 tsp. cumin; 1/2 tsp. chili powder; 1 tsp. garlic; 1 bunch green onions; 1 green pepper; 1 clove garlic; 1 can diced Ro-Tel; 2 c. chicken broth; 1 1/4 c. raw rice; 1 c. Monterey Jack cheese, shredded

Servings: persons

2 Tbsp. vegetable oil
1 1/4 lb. deboned chicken breasts
1 tsp. paprika
1 tsp. pepper
1/4 tsp. salt
1/2 tsp. cumin
1/2 tsp. chili powder
1 tsp. garlic
1 bunch green onions
1 green pepper
1 clove garlic
1 can diced Ro-Tel
2 c. chicken broth
1 1/4 c. raw rice
1 c. Monterey Jack cheese, shredded

1
Chop onions (tops and all) and green pepper.
2
Mince garlic. In a large skillet, heat oil.
3
Add chunked chicken.
4
Sprinkle in spices.
5
Cook 5 minutes.
6
Stir often.
7
Add all vegetables.
8
Cook another 5 minutes.
9
Stir often.
10
Add Ro-Tel and broth and stir in rice (not Minute rice); bring to a boil.
11
Stir and cover.
12
Reduce to low heat and simmer 20 to 25 minutes.
13
Do not stir.
14
Remove from heat.
15
Add cheese and let it melt.

1036

kcal

Calories

Fat

Carbs

102

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 Tbsp. vegetable oil, 1 1/4 lb. deboned chicken breasts, 1 tsp. paprika, 1 tsp. pepper, and more.

Yes, 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.

Santa Fe Chicken

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