SOUTHWEST CHICKEN TENDERS AND RICE
Make and share this Southwest Chicken Tenders and Rice recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 325 degrees. Lay a large piece of aluminum foil on the counter.
- Combine the salt, pepper, cumin, chili powder and oregano in a small bowl.
- Arrange the chicken on the foil in a single layer. Use half the seasoning mixture to sprinkle the tenderloins evenly on both sides.
- Cut one of the limes in half, squeezing all of its juice evenly over the chicken. Sprinkle with 1 tablespoon of the oil. Rub the chicken on both sides to evenly distribute the spices, juice and oil. Let sit for 10 minutes.
- Heat the remaining tablespoon of oil in a 4-quart shallow braising pan, ovenproof skillet or Dutch oven over medium-high heat. Add half of the spice-rubbed chicken; cook, turning once, until lightly browned on both sides. It's not necessary to cook comletely through. Transfer to a plate; repeat with the remaining chicken.
- Reduce the heat to medium. Add the onion, bell pepper and a pinch of salt to the pan, plus more oil if needed; cook, stirring, for 4 minutes or until the vegetables have softened. Add the tomato paste and the remaining spice mixture; cook, stirring to combine, for 1 minute. Add the rice and stir to incorporate. Add the broth; increase the heat to medium-high and stir to combine; cook until the broth begins to boil.
- Cover and transfer to the oven. Bake for 20 minutes, then remove from the oven and arrange the cooked chicken tenders over the rice. Cover and bake for 8 minutes, then check to see whether the rice has cooked through and all of the broth has been absorbed; if not, bake for 5 minutes or until rice has cooked through. Remove from the oven, uncover and sprinkle with cheese and cilantro.
- Serve right from the cooking vessel at the table, shielding the hot handles with pot holders. Cut the remaining lime into wedges to serve on the side.
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Kemfresh Koroma
[email protected]This recipe is life-changing!
Mellocreme
[email protected]This recipe is mind-blowing!
Lisa Ogechi
[email protected]This recipe is out of this world!
Talja Villett
[email protected]This recipe is incredible!
Marvin Logan
[email protected]This recipe is the best!
Muneer Khan
[email protected]This recipe is amazing!
Stephen Isek
[email protected]I love this recipe!
Salman Faisal
[email protected]This recipe is a winner!
Muhamed Bashir
[email protected]I'll definitely be making this again.
Dr.Taslima Khatun
[email protected]This recipe is a must-try!
Barbare Natriashvili
[email protected]I would recommend this recipe to anyone.
Olaoluwa Samuel
[email protected]Easy to make and very tasty.
Waseem Chishti
[email protected]Delicious!
Aubri Gutierrez
[email protected]This recipe was a bit bland for my taste. I would add more spices next time.
Jiaur Rohmann
[email protected]This recipe is a keeper! The chicken tenders were crispy on the outside and juicy on the inside. The rice was also cooked to perfection. I will definitely be making this again.
Lacee Phinney
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The chicken tenders are always crispy and juicy, and the rice is always fluffy and flavorful.
Naj mul saqib
[email protected]This recipe was easy to follow and the results were amazing! The chicken tenders were juicy and flavorful, and the rice was fluffy and delicious. I will definitely be making this again soon.
Helen chioma Benard
[email protected]The chicken tenders were a bit too spicy for my taste, but the rice was delicious. I would make this recipe again, but I would use less chili powder.
Sazan Ali
[email protected]I made this recipe for a party and it was a huge success! Everyone loved the chicken tenders and rice. I would highly recommend this recipe.
BiTCOiN
[email protected]This recipe was a hit with my family! The chicken tenders were crispy and flavorful, and the rice was perfectly cooked. I will definitely be making this again.