Hot Santa Fe Chicken

  • Prep Time: 5 mins
  • Total Time: 35 mins
  • Servings: 6

    • About This Recipe

    “This recipe was given to me by a friend whose parents live in New Mexico. She had this when she went to visit them, then served it to me when I came over for dinner. I fell in love with the heat and the taste.”

    Ingredients

  • 2boneless skinless chicken breast halves, cubed
  • 1 1/8 teaspoonssalt
  • 1/8 teaspoonpepper
  • 2tablespoonsolive oil
  • 1/2 cupchopped onion
  • 1 1/2 cupschicken broth
  • 2cupsuncooked quick-cooking brown rice
  • 1 (10ounce) packages frozen corn kernels, thawed
  • 1 (15ounce) cans pinto beans, rinsed and drained
  • 1/4 cupchopped scallion
  • 1/4 cupchopped fresh cilantro
  • 2jalapeno peppers, seeded and minced
  • 2teaspoonschili powder
  • 1/4 cup balsamic vinegar or 1/4 cupred wine vinegar
  • 1 (10ounce) bags corn chips

    • Directions

  • Season the chicken breast cubes with 1/8 teaspoon each of salt and pepper.
  • In a largish skillet, heat the oil over high heat.
  • Add the chicken and cook, stirring often until golden brown, about 5 minutes.
  • Remove to a plate.
  • In the same skillet, cook the onion over medium high heat for 2 to 3 minutes, until just soft.
  • Add the chicken broth and rice.
  • Heat to boiling over high heat.
  • Stir and reduce the heat to low.
  • Cover and simmer until all the liquid is absorbed and the rice is cooked, about 20 minutes.
  • Stir in the corn and the pinto beans.
  • Simmer, covered, for about 5 minutes.
  • Remove from heat.
  • Stir in the chicken, scallions, cilantro, jalapeno peppers, chili powder, vinegar and the remaining 1 teaspoon salt.
  • Serve immediately with corn chips alongside.

    • Reviews

  • “Fabulous, flavorful and healthy recipe. The only change I made was to use 3 chicken breasts, keeping all other ingredient amounts the same. There is so much flavor packed into this recipe due to the jalapeno, cilantro, chili powder. All of the ingredients complement one another beautifully. This has become an instant favorite for us!”

  • “This was pretty fast for me to assemble, since I had some defrosted Salsa Seasoning Chicken on hand. (recipe#209151 from WI Cheesehead)& leftover brown rice flavored with chicken broth.I sauteed onions/scallions, jalapenos, then added the beans, corn,chicken, cilantro, vinegar, chili powder(1 teas) and salt to taste. I let that heat thru and then just blended it into the rice.This was very tasty and aeconomical way for me to blend 1recipe with this flavorful rice recipe. Thank you so much for posting this recipe Mirj.”

  • “awesome, had to make a few change due to my husband being alergic to onions and both of us being on a low sodium diet but it still turned out great This is a five. It’s been saved in my private cookbook with the recipes I really loved. I’m sending a picture as well.Leanne”

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