Fiesta Chicken
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
575 kcal
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Course
Main Course
Fiesta Chicken
Description
The Fiesta Chicken recipe features boneless skinless chicken, sautéed with garlic, red onion, and jalapeño to develop a mildly spicy and aromatic base. A spice mix including smoked paprika, oregano, cumin, and cayenne adds warmth and complexity. Adding bell peppers, black beans, and fire-roasted diced tomatoes introduces varied textures and a subtle smoky sweetness. Instant brown rice is cooked with the mixture in chicken broth, absorbing the flavorful liquid without overcooking the chicken. After simmering and resting covered, the dish is finished by melting cheese on top, providing a creamy contrast.
This dish works well as a main course on its own or alongside fresh toppings such as diced avocado, cilantro, salsa, sour cream, or corn chips for added flavor and texture contrast. The one-pot skillet approach makes cleanup easier while delivering a complete and hearty meal with balanced ingredients.
The recipe notes highlight the importance of using instant brown rice to ensure the rice cooks properly and the chicken remains tender, since regular brown rice cooks too slowly in this dish. Alternatively, cooking regular rice separately and adding it at the end can be done. Using a nonstick skillet helps with easy cleanup, and pre-prepping the vegetables and chicken can save time on busy days.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 pound chicken breast cut into bite-size pieces, boneless skinless
- 1/2 red onion diced, medium
- 4 cloves garlic minced
- 1 jalapeño chopped - seeds and veins discarded
- 1 teaspoon onion powder
- 1 1/2 teaspoons smoked paprika
- 1 1/2 teaspoons oregano dried
- 1/2 teaspoon cumin
- 1/2 teaspoon kosher salt or to taste
- 1/2 teaspoon cayenne pepper or to taste
- 1 red bell pepper cored and chopped, medium
- 1 green bell pepper cored and chopped, medium
- 1 can black beans 15oz - rinsed and drained
- 1 can diced tomatoes 15oz, fire-roasted, in their juices
- 1 1/2 cups instant brown rice please use this type of rice specifically for best results
- 1 cup chicken broth low-sodium
- 1 cup Mexican blend cheese or cheddar cheese, freshly grated
Toppings:
- cilantro diced avocado, salsa, corn chips, sour cream, chopped, fresh
Instructions
- Place a large nonstick skillet over medium-high heat and add olive oil.
- Once the oil is hot, add the chicken, onion, garlic, jalapeño, onion powder, paprika, oregano, salt, cumin, and cayenne pepper. Sauté, stirring for about 3 minutes, until the chicken starts to brown.
- After that, add the bell peppers, black beans, tomatoes, and rice. Stir to combine.
- Next, pour in the chicken broth and give everything a good stir.
- Bring the mixture to a boil, and then cover and simmer on low heat for 5 minutes. The chicken should be done and the rice nearly tender. Taste and adjust for seasoning.
- Remove from heat and let the skillet stand covered, for another 5 minutes, until the liquid is absorbed.
- Sprinkle with cheese and any additional toppings. Serve warm.
Notes
- Use instant brown rice to ensure even cooking without drying the chicken.
- If using regular rice, cook it separately and mix it in after cooking the chicken and vegetables.
- Leftover cooked chicken can be substituted to save time.
- A nonstick skillet simplifies cleanup after cooking.
- Chopping vegetables and chicken a day ahead can expedite the cooking process.
- Shredded or ground chicken can be used instead of diced to simplify preparation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 575 kcal
% Daily Value*
| Calories | 575kcal | 29% |
| Carbohydrates | 53g | 18% |
| Protein | 42g | 84% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 101mg | 34% |
| Sodium | 643mg | 27% |
| Potassium | 1101mg | 23% |
| Fiber | 9g | 36% |
| Sugar | 5g | 10% |
| Vitamin A | 2010IU | 40% |
| Vitamin C | 78mg | 87% |
| Calcium | 291mg | 29% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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