This tasty recipe for Chili Chicken Fiesta was submitted by John Messer, Danbury, CT.

Chili Chicken Fiesta

2 tablespoons vegetable oil

2 chicken breast halves, skinless and boneless, cut into 1-inch pieces
1/2 cup chopped celery
1/2 cup chopped onion
1 (14 1/2-ounce) can chicken bouillon
2 tablespoons chopped parsley
2 teaspoons chili powder
1 teaspoon dried oregano leaves
1 clove garlic, minced
1/2 cup chopped tomato
1 cup quick-cooking long grain and wild rice
1 (15-ounce) can red kidney beans, liquid reserved
1 (12-ounce) can Mexican corn, liquid reserved

1. In frypan, place oil and heat to medium temperature. Add chicken and cook about 5 minutes or until brown on all sides. Remove chicken to large baking dish.
2. In same frypan, add celery and onions; saute about 3 minutes or until onion is transparent.
3. Add chicken bouillon. Stir in parsley, chili powder, oregano, garlic, tomato, rice and kidney beans with reserved liquid and corn with reserved liquid. Stir to mix well.
4. Add mixture to chicken. Cover and place in 350°F (175°C). oven for about 45 minutes.

Makes 6 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.