Spanish Chicken Recipe
Spanish Chicken Recipe photo by Taste of Home

Spanish Chicken Recipe

Publisher Photo
I'm always on the lookout for good, fast recipes. This one is easy to cook and serve. I've found that even children like eating chicken this way.—Mrs. Robert Trygg, Duluth, Minnesota
TOTAL TIME: Prep: 25 min. Bake: 40 min.
MAKES:4 servings
TOTAL TIME: Prep: 25 min. Bake: 40 min.
MAKES: 4 servings

Ingredients

  • 16 ounces boneless skinless chicken breast halves (4 ounces each)
  • 2 tablespoons canola oil
  • 1 medium onion, chopped
  • 1/4 cup chopped green pepper
  • 1 garlic clove, minced
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup water
  • 3/4 cup uncooked long grain rice
  • 2 teaspoons chicken bouillon granules
  • 1 to 3 teaspoons chili powder
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon pepper
  • 1/2 cup picante sauce
  • 1/2 cup shredded cheddar cheese
  • 1 can (2-1/4 ounces) sliced ripe olives, drained

Nutritional Facts

1 serving (1 each) equals 431 calories, 16 g fat (5 g saturated fat), 78 mg cholesterol, 969 mg sodium, 41 g carbohydrate, 4 g fiber, 30 g protein.

Directions

  1. In a large skillet, brown chicken in oil for 2-3 minutes on each side. Remove and keep warm. In the same skillet, saute the onion, green pepper and garlic until tender. Stir in the tomatoes, water, rice, bouillon and seasonings. Bring to a boil.
  2. Pour into a greased 11-in. x 7-in. baking dish; top with chicken. Cover and bake at 350° for 35-40 minutes or until rice is tender.
  3. Uncover; spoon picante sauce over chicken and sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Garnish with olives. Yield: 4 servings.
Originally published as Spanish Chicken in Casserole Cookbook 2001, p292

Nutritional Facts

1 serving (1 each) equals 431 calories, 16 g fat (5 g saturated fat), 78 mg cholesterol, 969 mg sodium, 41 g carbohydrate, 4 g fiber, 30 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Spanish Chicken

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 18, 2012

FANTASTIC FLAVOR!! I'm passing this recipe on to my sisters and nephew. I used medium picante and it had just the right BITE....YUMMY

MY REVIEW
Reviewed Jan. 25, 2012

Just as easy to use a 16 ounce jar of KILLER SALSA!!

MY REVIEW
Reviewed Feb. 14, 2011

Good!! Next time I make it, I'll reduce the cinnamon slightly though.

MY REVIEW
Reviewed Dec. 15, 2008

I love this recipe, and the finished product looks exactly like the picture..! Easy on-hand ingredients and easy instructions make for a great "meal-in-one dish"..!

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