Santa Fe Chickenpoultry 1 1/4 lb chicken breasts, boned and skinned 1 teaspoon paprika 1 teaspoon salt 1/4 teaspoon pepper 2 teaspoon olive oil (or vegetable oil) Cut chicken into thin strips. Sprinkle with salt, paprika and pepper. Heat oil in 10 inch skillet (I use an electric skillet). Cook chicken in oil about 2 minutes. Add: 1 medium onion, chopped 1 small green pepper, chopped 1 clove garlic, minced Cook until tender (about 4 minutes) stirring frequently. Drain (reserve liquid) 1 (10 oz.) can Rotel tomatoes (chopped) and green chilies. Add to reserved liquid to equal 1 1/2 cups chicken broth. Bring to a boil in skillet and add reserved tomatoes and chilies and 1 1/2 cups instant rice (I prefer instant brown rice). Cover and remove from heat. Let stand until all liquid is absorbed (about 5 minutes). Sprinkle with 3/4 cup (3 oz.) shredded Monterey Jack cheese (any cheese is fine). |
