Spanish Chicken Recipe

4.5 4 5
Spanish Chicken Recipe
Spanish Chicken Recipe photo by Taste of Home
Publisher Photo

Spanish Chicken Recipe

Read Reviews
4.5 4 5
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
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min.

Ingredients

  • 4 boneless skinless chicken breast halves
  • 2 tablespoons vegetable 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

Directions

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. 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. 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 each: 431 calories, 16g fat (5g saturated fat), 78mg cholesterol, 969mg sodium, 41g carbohydrate (8g sugars, 4g fiber), 30g protein.

  • 4 boneless skinless chicken breast halves
  • 2 tablespoons vegetable 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
  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. Pour into a greased 11-in. x 7-in. baking dish; top with chicken.
  2. Cover and bake at 350° for 35-40 minutes or until rice is tender. 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

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Reviews forSpanish Chicken

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MY REVIEW
winnie98 User ID: 2882637 100020
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
killersalsa User ID: 946203 62640
Reviewed Jan. 25, 2012

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

MY REVIEW
SJo80 User ID: 5825310 42372
Reviewed Feb. 14, 2011

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

MY REVIEW
lindapatrick User ID: 1377435 204963
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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