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Full Online Book HomeLearning KitchenMexican And Hispanic - South Of The Border Chicken Skillet
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Mexican And Hispanic - South Of The Border Chicken Skillet Post by :tmw1353 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2537

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Mexican And Hispanic - South Of The Border Chicken Skillet

4 small skinless boneless chicken breast halves -- 12 oz.
2 teaspoons cooking oil
1/3 cup green onions -- sliced
1 clove garlic -- minced
1 tablespoon chili powder
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cumin
1/8 teaspoon pepper
1 can tomatoes -- 14 1/2 oz. cut up
1 1/4 cups reduced sodium chicken broth
3/4 cup long grain rice
1/4 cup picante sauce or salsa
Fat free dairy sour cream


In a large skillet, quickly brown the chicken breast halves in hot cooking oil over medium-high heat, turning once. Remove the chicken from skillet.

Add onions, garlic, chili powder, cinnamon, cumin and pepper to skillet. Cook and stir for 1 minute.Remove the skillet from the heat. Carefully stir undrained tomatoes, chicken broth and the long-grain rice into the vegetables in skillet.

Return to the skillet to heat and bring to boiling. Arrange chicken breast halves atop rice mixture. Reduce the heat and simmer, covered, for 15 to 20 minutes or till rice is tender and liquid is absorbed.

Spoon picante sauce or salsa over chicken. Cover and heat for about 1 to 2 minutes more. Serve dolloped with sour cream. Makes 4 servings.
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