Jalapeno Chicken And Rice In A Skillet Recipes

JALAPENO CHICKEN WITH RICE

Steps:

• add chicken, light soy sauce, water and jalapenos into a large sauce pan.
• cook over medium high heat for about 20 minutes, until there is just a bit of sauce left.
• prepare rice according to directions.
• pour chicken over rice, enjoy!

CHICKEN WITH JALAPENO SAUCE

Steps:

• If your chicken breasts are large, butterfly them to cut them in half and/or pound them thinner.
• Sprinkle chicken with salt and pepper.
• Heat oil in a large skillet. Brown chicken on both sides.
• Add the onions, broth, jalapenos, cumin and garlic. Bring to a boil. Reduce heat, cover and simmer until chicken is cooked through (thermometer reads 165°F), about 5-7 minutes. Remove chicken and keep warm.
• Stir cream cheese and sour cream into jalapeno mixture. Stir in tomatoes and heat through. Do not boil or the sauce will break. Add the chicken back to the pan to rewarm as needed.
• Serve over rice or with pasta as a complete meal.

ONE POT CREAMY JALAPENO POPPER CHICKEN AND RICE

Steps:

• In a large, high-walled skillet or pot over medium-high heat, melt the butter and oil together. Season the cubed chicken breast with salt and pepper and then add to the pot. Add in the diced jalapenos and saute until the chicken has browned and the jalapeno has softened, stirring and turning often, about 3 minutes. Add in the garlic and saute until fragrant, about one minute.
• Add the instant rice, spices, and chicken stock and bring to a boil. Reduce heat to low, cover, and cook until the rice is tender and has absorbed the majority of the liquid, about 10-15 minutes.
• Add in the green onion, milk, cream cheese, and cheddar cheese, and stir until completely melted and evenly distributed.
• Transfer to oven safe dishes (or keep in the pot, if oven-safe) and sprinkle with breadcrumb. Broil until the tops have browned lightly, 1-2 minutes. Garnish with cilantro, sliced jalapeno, and green onion and serve warm.

JALAPENO CHICKEN AND RICE IN A SKILLET

Steps:

• Rinse fresh chicken under cold water or remove protective ice glaze from frozen chicken by holding under lukewarm, running water for 1 to 2 minutes. Pat dry. In large, nonstick skillet, heat olive oil and garlic; add chicken. Cook over medium heat 5 to 7 minutes (4 to 6 minutes using fresh chicken) or until chicken is lightly browned. Stir in broth, beans, jalapeno peppers and cumin; cover. Simmer 10 to 15 minutes or until chicken juices run clear. Insert an instant-read thermometer into the thickest part of the chicken. Internal temperature should read 170 degrees F. Stir in rice; cover. Let stand 5 minutes Sprinkle with cilantro. Serve with lime wedges and salsa. Refrigerate leftovers