Cooking with Cathy: Fiesta Chicken

By: By: Chef Cathy Zeis Email
By: By: Chef Cathy Zeis Email

2 boneless, skinless chicken breast, cubed
1-7 oz. can chopped green chilies
1 cup yellow onion, sliced
1 cup red pepper, diced
1-16 oz. jar Chef Cathy's Awesome Salsa
1 package pre-cooked Spanish rice
1 TBS. ground cumin
2 tsp. garlic powder
2 TBS. extra virgin olive oil

In a large skillet over medium-high heat, cook chicken in oil and spices. Stir occasionally and cook for 5 to 7 minutes. Add onions, peppers, and green chilies. Stir to incorporate. Add Chef Cathy's Awesome Salsa and lower heat. Simmer for 5 minutes. Heat rice according to package directions. Spoon chicken mixture over Spanish rice and serve hot.

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  • by gourmet griller Location: Frickasee on Aug 26, 2008 at 10:01 PM
    It sounds really good, but I hate cubed chicken. It has to be grilled outside and then eaten. Cubed chicken is so freaking nasty sounding much less appetizing.
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