Way back in 1998…OK, it really wasn’t that long ago. I was 12 though 😉 Anyway, I had a catering business called ‘Dinnerz II You’. There were five main dish meals and a desert that I made. It was mostly people from my church that ordered food. This is one of the meals that I made. My meatloaf recipe was one of them as well. Here is the description of the Mexican Chicken that is from my menu: “This favorite one-pot meal with chicken, rice, beans, and spices”. I’m thinking we didn’t proof-read this before printing. And for only $16 you got dinner for 6-8 people. Now that’s a deal! I really like this one because there are tons of leftovers.
Ingredients:
2 Tbsp Extra-Virgin Olive Oil
3 lbs boneless, skinless chicken breasts, cut into bite sized pieces
1 large onion, diced
3 cloves garlic, grated
1 tsp chili powder
1/2 tsp ground cayenne pepper
2 cups chicken broth
2 (14.5 oz) cans diced tomatoes
2 (15.25 oz) cans kidney beans, undrained
15.25 oz can corn kernels, undrained
1 cup uncooked white rice
Salt & Pepper
Heat oil in large pot over medium-high heat. Cook chicken and onion for 5 minutes. Add garlic and cook until chicken is no longer pink. Stir in remaining ingredients. Bring to a boil, reduce heat and cover pot. Simmer 35-40 minutes, or until most of the liquid is absorbed and the rice is tender. Serve with tortilla strips.
