Mother Hubbards Tex Mex Chicken Something |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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In the Our Daily Dinner group we are often teasing about our dinner tonight will be chicken something , and I had to create something using what I had on hand because Mother Hubbard's cupboard was bare...so this is what I came up with! Read more ! It was really good. Wish I hadn't been out of sour cream, cuz I would have loved a spoonful on top of mine! lol Now, you guys know I don't measure, so, just sprinkle on the seasonings as you would anything else. I actually took a pic this time, but, can't post it til tonight. Ingredients:
6 boneless skinless chicken breasts |
1 t chili powder |
cumin across chicken |
taco seasoning lightly sprinkled across (i buy it in the shaker can) |
seasoned salt |
garlic pepper |
dash cayenne pepper |
lime wedge |
2 t margarine or butter |
evoo |
1 med white onion, chopped |
1 orange bell pepper, chopped (i usually have red...any color would work) |
chicken broth to deglaze |
1 tall can black beans |
1 can rotel tomatoes |
1 small can green chiles, drained |
about 1 cup frozen corn (or 1 can) |
3-4 heaping t salsa |
tortilla chips |
shredded cheese |
sour cream |
Directions:
1. Rinse chicken, pat dry and season each side with all seasonings
2. Drizzle EVOO across large non-stick skillet and add margarine
3. When margarine is melted, add seasoned chicken
4. Brown chicken on each side (3-5 minutes each), squeezing a lime wedge over each side while browning, and remove from skillet
5. Deglaze pan with a little chicken broth, and add onions and peppers
6. When onions and peppers are soft, add a little more broth (1/4 c or less), black beans, rotel, chiles, corn, and salsa.
7. Stir together
8. Place chicken breasts back in pan, cover, and simmer about 20-25 minutes
9. Remove lid and simmer another 10-15 minutes, allowing liquid to reduce down
10. Serve over crumbled tortilla chips and topped with cheese and sour cream
11. *** Would also be good over rice ***
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