Chicken and Rice Mexicana

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Makes 6 servings.



  1. Season chicken with half of salt and black pepper.
  2. Melt butter in large skillet; add chicken and cook over medium heat, turning to brown on all sides. Remove chicken and set aside.
  3. Add onions, green pepper and parsley to skillet; cook until onions are tender.
  4. Add rice, tomatoes, chili powder, remaining salt, pepper and broth. Bring to a boil; stir well.
  5. Place chicken pieces on top. Reduce heat, cover, and simmer 30 minutes, or until chicken is tender and liquid is absorbed.