Best 4 Pan Seared Chicken With Southwest Corn And Brown Wild Rice Recipes
Indulge in a culinary journey to the vibrant flavors of the Southwest with our tantalizing Pan-Seared Chicken with Southwest Corn and Brown Wild Rice. This delectable dish combines the savory goodness of chicken, the sweetness of corn, and the nutty flavor of wild rice, all harmoniously blended with a zesty blend of spices that will transport your taste buds to a fiesta. Served alongside a refreshing Cucumber Tomato Salad and creamy Avocado Cilantro Dressing, this meal promises a symphony of flavors that will leave you craving for more. Get ready to embark on a culinary adventure with our easy-to-follow recipes that guide you through each step, ensuring a delicious and satisfying dining experience.
Let's cook with our recipes!
PAN SEARED CHICKEN BREAST
Steps:
- Preheat oven to 400 degrees F.
- Heat a skillet over medium high heat. Drizzle the chicken breast with 1/2 of the oil, and then season the breast with a good crust of salt and pepper. Put chicken in the pan skin side down, then add the herbs, and garlic. When the skin has a nice golden color turn it over, and put in a preheated oven for 8 minutes or until juice runs clear.
SOUTHWESTERN RICE
I created this colorful side dish after eating something similar at a restaurant. It complements any Tex-Mex meal wonderfully. Sometimes I add cubes of grilled chicken breast to the rice to make it a meal in itself. -Michelle Dennis, Clarks Hill, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, heat oil over medium-high heat; saute pepper and onion 3 minutes. Add garlic; cook and stir 1 minute., Stir in rice, spices and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes. Stir in remaining ingredients; cook, covered, until heated through.
Nutrition Facts : Calories 198 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 339mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 5g fiber), Protein 7g protein.
SOUTHWESTERN PAN SEARED CORN
I light, tasty side dish that goes well with bbq ribs or chicken. If you can't find poblano peppers (find them spicy, but other people say they are not), you can use jalapeno or cubano, but mince rather than dice them, and use 1/2 the amount or to taste; or just leave out.
Provided by threeovens
Categories Corn
Time 20m
Yield 6 portions, 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium high heat. Add corn before oil smokes and saute 2-3 minutes until lightly browned. Place corn in a mixing bowl and set aside.
- Add peppers and onions to skillet and cook 5 minutes, stirring occasionally. Add cumin and cook another 1-2 minutes.
- Turn heat to low, stir in remaining ingredients. Toss with corn and serve.
SOUTHWEST CHICKEN SALAD WITH RICE, CORN, AND CHILIES
Categories Salad Chicken Rice Corn Hot Pepper Summer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Whisk first 5 ingredients and 1/2 cup cilantro in small bowl. Season dressing to taste with salt and pepper. Place chicken, corn, chilies and bell peppers on rimmed baking sheet. Brush 1/2 cup dressing over both sides of chicken and vegetables. Let stand 30 minutes.
- Bring 3 1/2 cups water and 1 teaspoon salt to boil in heavy large saucepan. Mix in rice. Cover, reduce heat to low and cook until rice is tender and water is absorbed, about 15 minutes. Remove from heat. Keep pan covered and let rice stand 5 minutes. Transfer rice to large bowl; fluff with fork. Pour 1/2 cup dressing over hot rice and toss; let cool.
- Prepare barbecue (medium heat). Grill chicken and vegetables until chicken is cooked through and vegetables are tender and slightly charred, about 6 minutes per side. Cut chicken, peppers and chilies into strips. Cut corn off cobs. Toss chicken and vegetables in medium bowl with enough dressing to coat; add to rice and toss again. Season to taste with salt and pepper. Divide salad among 6 plates. Sprinkle with remaining 1/4 cup cilantro and serve.
- *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
- **Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.
Tips:
- For a flavorful marinade, use a mixture of olive oil, lime juice, chili powder, cumin, and garlic.
- To ensure the chicken is cooked evenly, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
- For a crispy skin, sear the chicken in a hot skillet with a little oil.
- To make the southwest corn, use a combination of fresh corn kernels, black beans, tomatoes, onions, and chili peppers.
- To cook the brown wild rice, follow the package instructions.
- For a creamy sauce, use a mixture of sour cream, lime juice, and cilantro.
- To serve, spoon the chicken and corn over the rice and drizzle with the sauce.
Conclusion:
This pan-seared chicken with southwest corn and brown wild rice is a flavorful and healthy meal that is perfect for a weeknight dinner. The chicken is marinated in a flavorful mixture of spices and herbs, then seared until crispy. The corn is fresh and sweet, and the rice is nutty and filling. The creamy sauce adds a delicious finishing touch. This dish is sure to be a hit with the whole family.
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