One-Pot Cowboy Chicken
Published by St. Martin's Griffin
The one thing I don't like about cooking is having to clean up all those dishes after you're full and ready to take a nap. Sometimes I'll try to clean as I cook, but other times, I'll just stick with a one-pot meal like this to make clean-up a breeze.
Preparation Time20 min
Cooking Time40 min
- 2 pounds boneless, skinless chicken breasts
- 1 tablespoon vegtable oil
- 1/2 cup chopped onion
- 2 tablespoons minced garlic
- 1/4 cup fresh cilantro
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1 tablespoon chiopotle chile in adobo sauce
- 1 1/2 cup white rice
- 2 (15-ounce) cans chicken broth, low-sodium preferred
- 2 (11-ounce) cans Southwest Mix vegetables with black beans, corn, and peppers
- Cilantro sprigs, for garnish
Pound the chicken breasts until they are 1/2-inch thick and cut into thirds crosswise.
In a large, deep nonstick skillet, heat the vegetable oil over medium-high heat. Add the chicken and cook for about 3 minutes per side until golden brown. Transfer to a plate and set aside.
In the same skillet, cook the onion, stirring often, until it becomes translucent, about 3 minutes. Add the garlic, cilantro, salt, and cumin and stir over heat for an additional minute. Add the hipotle chile to the sauce and then the rice. Cook, stirring, until the rice begins to turn translucent, about 3 minutes.
Return the chicken to the pan, add the broth, and bring to a boil. Lower the heat to medium-low, cover, and cook until the liquid has been absorbed and the rice is nearly cooked, about 20 minutes. Remove the cover, add the Southwest Mix vegetables to the pan, and cook for an additional 10 minutes until heated through.
Garnish with cilantro and serve.
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