MONDAY RECIPE POST - FIESTA CHICKEN (MEXICAN CUISINE)

As I had an extra can of black beans and a packet of Taco mix in the pantry, as well as Cilantro in the fridge, and three tomatoes that needed to be used up, I searched for another Mexican dish.  We made it last Tuesday, (December 7th, 2021), and we enjoyed it very much.  It came from a blog called Cubby, which is described as being a newsletter for families at home.  The lady who posted this recipe is Kristina, and that original recipe can be found here.  You can find all kinds of good tips, along with her photos of this dish. 

Fiesta Chicken Recipe

It was said that this takes 25 minutes from start to finish.   I move a bit slower apparently, but it was still a relatively fast meal to prepare and cook.

Servings: 4

Preparation time: 5 minutes

Cooking time: 20 minutes

Ingredients: 

1 medium red bell pepper

1 medium green bell pepper

1 small yellow onion

1 pound boneless skinless chicken breasts or thighs

1/2 teaspoon kosher salt

2 tablespoons vegetable oil

1 (1-ounce) packet taco seasoning mix

1 (about 15-ounce) can black beans

1 (15-ounce) can diced tomatoes

1 1/2 cups instant brown rice

1 cup low-sodium chicken broth

1/3 cup shredded Mexican cheese blend

Suggested toppings.  I put one asterisk next to the item we used for this meal, and two asterisks for what we intend to use next time in addition.  

Sliced green onions*

Fresh cilantro*

Lime wedges**

Sliced pickled jalapeños** 

Hot sauce **

Sour cream**

or 

Mexican crema (I have never noticed this in our local supermarket, but then I didn’t know about it. I will look next time in the international aisle)

Sliced or diced avocado**

Core and seed 1 medium red pepper and 1 medium green bell pepper. Cut into 1/4-inch-wide strips. 

Dice 1 small yellow onion (about 1 cup). 

Cut 1 pound boneless, skinless chicken breasts or thighs into 1-inch pieces and season with 1/2 teaspoon kosher salt.

Heat 2 tablespoons vegetable oil in a large high-sided skillet over medium-high heat until shimmering. 

Add the chicken, onion, peppers, and 1 packet taco seasoning mix. 

Cook, stirring often, until the vegetables start to soften, 5 to 8 minutes. 

Meanwhile, rinse and drain 1 can black beans.

Add the black beans, 1 (15-ounce) can diced tomatoes and their juices, 1-1/2 cups instant brown rice, and 1 cup low-sodium chicken broth. 

Stir to combine and bring to a boil. 

Reduce the heat to low. 

Cover and simmer until the chicken is cooked through and the rice is tender, 8 to 10 minutes. 

Turn off the heat and let stand, covered, for 5 minutes more to absorb the remaining liquid.

Sprinkle with 1/3 cup shredded Mexican cheese blend and garnish with desired toppings.

If you would like to take a look at the recipe rather than clicking on the link at the beginning, here is the actual address that you can cut and paste into your browser.

https://www.cubbyathome.com/one-pan-skillet-fiesta-chicken-recipe-80009586?amp=1

This was an excellent dish which we both enjoyed very much. 

I also cut three tomatoes into dice and added them at the same time as the canned diced tomatoes.  

Unfortunately, our avocados ripened all at once a couple of days ago and I used them as avocado toast with a poached egg on top for breakfast.  It would have been nice for a topping and when I make this again, I will remember to coordinate a little better.

I used chicken breast, and will alternate with boneless chicken thighs next time.

There was a lot of broth left over and we think it is because we used already cooked rice.  This came from Trader Joe's and it is their frozen Jasmine Rice.  It was excellent but my Dear Other Half said he would like to add an additional packet next time.  We both liked the broth as it was very tasty, but it does not look like the photo at the website.  It tasted great and the next day when we had leftovers, the broth had been absorbed.  

Our son was over the next day and he we offered him a bowl for lunch.  He enjoyed it as much as we did, so this is a three-thumb’s-up meal.

Another thought, I will make cornbread next time.

Suggested notes for storage: 

You can store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months. Let thaw overnight in the refrigerator, and rewarm gently in the microwave or on the stovetop.  Add a splash of chicken stock or water to keep it from drying out.

Thank you for looking at my Monday Recipe Post, and enjoy your week.