Santa Fe Chicken Pilaf Recipes
SANTA FE CHICKEN PILAF
Make and share this Santa Fe Chicken Pilaf recipe from Food.com.
Provided by Audrey M
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Prepare rice according to package directions, using chicken broth instead of the water.
- Add cumin with contents of spice pack.
- Stir remaining five ingredients into rice mixture.
- Top with cheese; if desired.
EASY SANTA FE CHICKEN
"My day is busy from start to finish," remarks Debra Cook of Pampa, Texas. "So this quick and meaty main dish is one of my menu mainstays. With its lovely golden color, it's pretty enough to serve to company or as a special Sunday dinner idea."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onion in butter until tender. Add broth and salsa; bring to a boil. Stir in rice and garlic powder. Place chicken over rice; cover and simmer for 10 minutes. , Turn chicken; cook 10-15 minutes longer or until a thermometer reads 165°. Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired.
Nutrition Facts : Calories 339 calories, Fat 10g fat (7g saturated fat), Cholesterol 46mg cholesterol, Sodium 744mg sodium, Carbohydrate 43g carbohydrate (5g sugars, Fiber 3g fiber), Protein 15g protein.
SANTA FE CHICKEN
I became a green chile addict when I lived in New Mexico. Home in Colorado, I buy them by the freshly roasted bushel in the fall and freeze them in one-quart plastic bags so I can always get that green chile fix when I need it. This is a great meal to make when you don't have any fresh vegetables in the house. Stock up on the canned or frozen ingredients and you'll be able to whip up this Southwestern staple in a jiffy. You can use bone-in or boneless, skin-on or skinless, fresh or frozen chicken pieces; they will still take the same amount of time to cook. You can control the amount of spiciness by the type and amount of chile peppers or salsa you decide to use. My personal favorites are Hatch green chiles, but any chile works. Or use your favorite salsa.
Yield serves 2
Number Of Ingredients 9
Steps:
- Preheat the oven to 450°F.
- Spray the inside and lid of a cast-iron Dutch oven with canola oil.
- Spread the beans in an even layer in the pot.
- Arrange the scallion on top of the beans, then add the chicken. If you're using green chiles, blanket the chicken with them. If you're using salsa, spoon it over the chicken.
- Add the bell pepper, corn, tomatoes, and olives in separate even layers.
- Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
- Calories: 336
- Protein: 35g
- Carbohydrates: 33g
- Fat: 6g
- Cholesterol: 95mg
- Sodium: 808mg
- Fiber: 10g
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