Chili Chicken Fiesta Recipe
Ingredients
2chicken breast halves, skinless and boneless, cut into 1-inch pieces
2tablespoons vegetable oil
1/2cup chopped celery
1/2cup chopped onion
1can (14 1/2 oz.) chicken bouillon
2tablespoons chopped parsley
2teaspoons chili powder
1teaspoon dried oregano leaves
1clove garlic, minced
1/2cup chopped tomato
1cup quick-cooking long grain and wild rice
1can (15 oz.) red kidney beans, liquid reserved
1can (12 oz.) Mexican corn, liquid reserved
Cooking Instructions
In frypan, place oil and heat to medium temperature. Add chicken and cook about 5 minutes or until brown on all sides. Remove chicken to large baking dish. In same frypan, add celery and onions; saute about 3 minutes or until onion is transparent. Add chicken bouillon soup. Stir in parsley, chili powder, oregano, garlic, tomato, rice and kidney beans with reserved liquid and corn with reserved liquid. Stir to mix well. Add mixture to chicken. Cover and place in 350F. oven for about 45 minutes. Makes 6 servings.