Cumin Chicken Recipe

4.5 6 8
Cumin Chicken Recipe
Cumin Chicken Recipe photo by Taste of Home
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Cumin Chicken Recipe

Read Reviews
4.5 6 8
Publisher Photo
This zesty chicken dish from Margaret Allen of Abingdon, Virginia comes together in a flash. But it's so saucy and delicious, it's certainly good enough for company, and perfect for those busy weeknights. —Margaret Allen, Abingdon, Virginia
Recommended: 52 Date Night Dinners
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 teaspoons ground cumin, divided
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic salt
  • 1 tablespoon canola oil
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/2 cup picante sauce
  • 1/4 cup water
  • 1 teaspoon reduced-sodium chicken bouillon granules

Directions

Mix 1 teaspoon cumin, oregano and garlic salt; sprinkle over both sides of chicken. In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides.
In a small bowl, mix picante sauce, water, bouillon and remaining cumin; pour over chicken. Bring to a boil. Reduce heat; simmer, covered, 8-12 minutes or until a thermometer inserted in chicken reads 165°.
Remove chicken from pan; keep warm. Bring sauce to a boil; cook, uncovered, 3-4 minutes or until thickened, stirring occasionally. Serve with chicken. Yield: 4 servings.
Originally published as Cumin Chicken in Light & Tasty February/March 2008, p13

Nutritional Facts

1 chicken breast half with 3 tablespoons sauce: 170 calories, 6g fat (1g saturated fat), 63mg cholesterol, 377mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 fat.

  • 2 teaspoons ground cumin, divided
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic salt
  • 1 tablespoon canola oil
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/2 cup picante sauce
  • 1/4 cup water
  • 1 teaspoon reduced-sodium chicken bouillon granules
  1. Mix 1 teaspoon cumin, oregano and garlic salt; sprinkle over both sides of chicken. In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides.
  2. In a small bowl, mix picante sauce, water, bouillon and remaining cumin; pour over chicken. Bring to a boil. Reduce heat; simmer, covered, 8-12 minutes or until a thermometer inserted in chicken reads 165°.
  3. Remove chicken from pan; keep warm. Bring sauce to a boil; cook, uncovered, 3-4 minutes or until thickened, stirring occasionally. Serve with chicken. Yield: 4 servings.
Originally published as Cumin Chicken in Light & Tasty February/March 2008, p13

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Reviews forCumin Chicken

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Justin User ID: 9112830 263854
Reviewed Mar. 25, 2017

"Been making this recipe for the past 30 years, originally found in a pace picante sauce cookbook. Only difference I make is I usually double the sauce."

MY REVIEW
kendralowry User ID: 173203 257120
Reviewed Nov. 22, 2016

"Love this! Cumin is one of my favorite spices and this recipe captures that wonderful flavor in an easy to fix, healthy recipe. We eat this with brown rice and enjoy left overs the next day. There's nothing not to like."

MY REVIEW
Beema User ID: 446601 242814
Reviewed Jan. 29, 2016

"I like the extra jazzy spice in this recipe, and it was easy to cut down to just two servings. I will make this again, and pass it along to the new bride in my family."

MY REVIEW
bigmax User ID: 2802334 64133
Reviewed Apr. 19, 2008 Edited Mar. 9, 2017

"I make this and black bean&rice and put it into a roll up fantstic its great. I also add extra selsa"

MY REVIEW
[email protected] User ID: 2858071 145281
Reviewed Feb. 20, 2008

"Comment for Cumin chicken"

MY REVIEW
GooFan User ID: 2452423 77033
Reviewed Feb. 15, 2008

"Great recipe. Just love it."

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