Southwest Chicken Dinner Recipes

EASY SOUTHWESTERN CHICKEN

Steps:

• Combine cumin, salt, dried chipotle pepper, and paprika in a large, resealable plastic bag. Seal bag and shake to mix. Measure 2 teaspoons of the seasoning into a large bowl; add diced tomatoes with green chile peppers, black beans, and corn to the bowl and stir.
• Put chicken in the bag with the remaining seasoning; shake to coat.
• Heat olive oil in a large skillet over high heat. Turn seasoned chicken out into the skillet, add red onion, and saute in the hot oil until the chicken is browned, about 5 minutes.
• Reduce heat to medium-high. Stir tomato mixture with the chicken; bring to a boil, add rice, and stir.
• Reduce heat to low. Sprinkle Cheddar cheese over the chicken mixture. Place a cover on the skillet and simmer until the rice is tender and the chicken no longer pink in the middle, about 5 minutes. Remove from heat to cool for 5 minutes before serving.

FOIL-PACKET SOUTHWEST CHICKEN DINNER

Steps:

• Heat oven to 400°F.
• Combine water and rice; let stand 5 min. Spoon onto centers of 4 large sheets of heavy-duty foil;
• Top with remaining ingredients.
• Fold to make 4 packets; place on rimmed baking sheet. Bake 25 to 30 min. or until chicken is done (165°F). Cut slits in foil to release steam before opening each packet.

SOUTHWEST CHICKEN

Steps:

• In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.

CRUNCHY SOUTHWESTERN CHICKEN WRAP

Steps:

• In a bowl mix together sour cream, salsa, and taco seasoning until well blended.
• Lay a tortilla flat on a cutting board. Spread 1 heaping tablespoon of sauce over the bottom half of the tortilla, leaving a 1 inch border on each side.
• Sprinkle 1/3 cup of lettuce, 2 Tbls tomato, ¼ of the avocado, 2 Tbls of cheese, and ½ cup of chicken over the sauce. Crush ¼ cup of Fritos over the chicken. Drizzle 1 Tbls of sauce over the top.
• Fold in the sides and roll tightly. Repeat with the remaining wraps. Cut in half to serve.

SOUTHWEST CHICKEN AND RICE CASSEROLE

Steps:

• Preheat the oven to 350F
• Heat a medium sauce pot or dutch oven that has a lid over medium high heat and add in 2 Tbs oil
• Once it's heated, add in the 1/2 cup diced onion and 1.5 cups long grain white rice and stir frequently for five minutes until the onion is soft and fragrant and the rice is slightly toasted
• Next, add in 2 cups of chicken broth and 3/4 cup of jarred mild salsa and stir until it's all combined.
• Then reduce the heat to low and cover the pot with the lid and let it continue to cook over a low simmer until the rice has absorbed all the liquids (approximately 20 minutes).
• Once the rice is cooked, remove the lid and stir the rice to break it up.
• Then, in a large bowl (or in the pot, if the pot is large enough) combine the rice with 4.25 oz can of sliced black olives, 14 oz can of petite diced tomatoes, 1.5 cups sour cream, 7oz of diced green chiles, 3 cups of cooked diced or shredded chicken and half of the shredded jack cheese.
• Mix that all together and put it into a large 13 x 9 inch casserole dish.
• Smooth the mixture out in the casserole dish then cover it with aluminum foil and bake covered for 30 minutes at 350F.
• After 30 minutes and the casserole is heated through, remove the foil, add the remaining 8oz of shredded jack cheese to the top of the casserole and bake uncovered for an additional 15 - 20 minutes until the cheese on top is melted, bubbling and slightly browned.
• Remove the cooked casserole from the oven and allow it to rest out of the oven for at least 10 minute to allow the casserole to set.
• Slice the casserole into square servings and serve topped with sour cream, guacamole, avocados, cilantro, or anything you like with southwest flair!

SOUTHWEST CHICKEN DINNER

Steps:

• In a large saucepan, combine water, 1 tablespoon oil, salt and pepper; bring to a boil. Stir in rice. Reduce heat; simmer, covered, 15-17 minutes or until liquid is absorbed and rice is tender., Meanwhile, sprinkle taco seasoning over both sides of chicken. In a large skillet, heat remaining oil over medium heat. Add chicken; cook 4-5 minutes on each side or until a thermometer reads 165°., In a microwave, heat beans until warmed. To serve, gently stir cilantro, lime zest and lime juice into rice; divide among four bowls. Cut chicken into slices. Place chicken and beans over rice; top as desired.