Chili Chicken Fiesta
This terrific recipe for Chili Chicken Fiesta was submitted by John Messer of Danbury, Connecticut.
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 (14.5-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
- In skillet, 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.
- In same skillet, add celery and onions; sauté about 3 minutes or until onion is transparent.
- 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.
- Add mixture to chicken. Cover and bake in preheated 350°F (175°C) oven for about 45 minutes, or until hot and bubbly.
Makes 6 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.