Easy Sorta Mexican Chicken

by Payton Chacalos

Prep time: 0:10 Overall time: 1:00

SERVINGS

2 to 3 servings scale / convert

INGREDIENTS

1 cup rice
2 cups water
2 to 3 boneless chicken breasts, skins removed
6 cloves garlic
1/2 md. brown onion, chopped
2 sm. uncooked corn tortillas
2/3 cup chunky salsa
1/2 bunch fresh cilantro

INSTRUCTIONS

Crumble tortillas into chunks. Put garlic and cilantro (with stems) in food processor; blend until finely chopped. Add salsa, onion and tortillas.
Blend until mixed, about 10 seconds.

Place water into covered fry pan with a pinch of salt and bring to a boil. Add rice and bring to a boil. Set chicken in water on top of rice. Cover, and put heat on low. Simmer covered for 25 minutes. Remove lid and spoon mixture over chicken and rice. Cover and simmer for an additional 15 minutes. Plate the chicken and stir and serve the rice salsa mixture. Enjoy.

CHEF COMMENTS

You can adjust the amount of the salsa mixture to suit the size of your frying pan by adding more salsa. I use a 12 in. pan. Use mild or spicy salsa to suit your taste

TAGS

chicken, main courses, mexicanchicken add tags