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    Mexican Skillet Chicken


    Source of Recipe


    mealsforyou.com

    List of Ingredients




    3 Tbs. virgin olive oil
    3 lbs. boneless skinless chicken breast halves
    2 tsp. salt optional, or to taste
    1/2 tsp. pepper
    4 cloves garlic, minced
    1 onion, chopped
    1-1/2 tsp. ground cumin
    1-1/2 tsp. dried oregano
    2 cups long grain white rice
    3-1/2 cups chicken stock
    2 cups frozen corn
    1-1/2 cups salsa
    1/2 cup sun dried tomatoes, chopped, prepared according to package directions if not oil-packed
    1/2 cup cilantro or parsley

    Recipe



    Preheat oven to 350°F. Heat oil in a large flameproof casserole over medium heat. Sauté chicken 2-3 minutes per side until lightly golden. Season with salt and pepper to taste. Transfer to a platter.

    Add next 4 ingredients to casserole. Sauté about 3 minutes or until onion is softened. Stir in rice and salt to taste. Sauté 2 minutes or until rice is opaque. Stir in remaining ingredients, except cilantro. Bring to boil and cover casserole. Transfer to oven and bake 30 minutes until liquid is almost absorbed. Remove cover. Arrange cooked chicken breasts on top of rice, adding any juices that have accumulated on the platter. Cover and bake another 20 minutes or until chicken is cooked throughout and liquid is absorbed. Sprinkle with cilantro before serving.


 

 

 


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