Monday, December 13, 2021

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 jalapeƱos** 

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.





30 comments:

  1. Yum, this should be on the nenu at Mexican restaraunts.

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    1. That's a lovely compliment Ginny, thank you :)

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  2. Fresh cilantro puts me off. I cannot abide it - though I do use the seeds and the dried powders...
    I am glad you enjoyed this dish and have added it to your very varied repetoire.

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    1. Hi Sue, we had that reaction to cilantro years ago when friends of ours served it up on pizza. Much to our surprise years later we tried it again at another friend's house and lo and behold we loved it. Can't quite figure that out :) but I know people either love it or hate it.

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  3. Looks nice and reads delicious. Even better if others like it Denise. It's good when you already have the ingredients in the cupboard and fridge.

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    1. Yes Margaret, when others enjoy it then it's a winner, and having things without having to shop for them is another plus :)

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  4. Yum!!
    I'm thinking a warmed flour tortilla would be great (as I'm not a fan of corn bread)

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  5. you could make a great living just taking food photos. they always look fab

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    1. Another lovely compliment, thanks Sandra :) I am always trying to improve.

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  6. That sounds absolutely delicious. A great chicken recipe. I shall try this one soon.

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  7. That would be a wonderful winter meal, Denise! Yum!

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  8. I'm always looking for another chicken dish, so thank you Denise. My guys love Mexican so this recipe would make them and me happy!

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    1. You are very welcome Martha Ellen, and so glad you like this enough to make it :)

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  9. It's the beans I would object to. I imagine that'll get spicy.

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    1. It is a little spicy but it's something I can handle, and I don't like things too spicy :)

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  10. Sounds like something I'd enjoy. thanks for sharing.

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  11. So pleased that you enjoyed this dish.

    All the best Jan

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    1. Me too Jan, it was very good. All the best to you too :)

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  12. Sounds good -- I totally understand your comment that you must be a little bit slower -- I can usually almost double to time estimates (and half the amount of servings it says it will make. (Maybe it is because I eat too much that I move so slowly?) These are ingredients we often on hand have except for the avocados which I love but which are never the right consistency at the right time. The only way I can do them right is to buy the perfect ones and eat them practically as soon as I get home! (I use pre-made guacamole usually instead.)

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    1. Thanks Sallie, and yes and I am getting slower :) I wish I could find avocadoes that we could eat that day, they always seem to be so rock hard. We also buy the pre-made guacamole.

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