Juanita's Quick Mexican Chicken
Juanita'S Quick Mexican Chicken is an moderately easy dinner. Made with 1 to 1 1/2 lb. whole chicken breasts, deboned and seasoned with salt and pepper, 1 to 2 tbsp. avocado, peanut or vegetable oil, 1 rice-a-roni spanish rice mix, 1 (14 1/2 oz.) can chopped chili style tomatoes, undrained and 1 (6 oz.) can sliced black olives, drained, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
π Recipe adapted from RecipeNLG-Full
Follow directions on Rice-A-Roni box to prepare rice, but substitute chili-style tomatoes for recipe on box.
Meanwhile, while rice is cooking, slice chicken thinly into strips about 3 inches long.
Saute strips in a 10-inch saute pan or wok with oil until golden brown.
Don't crowd the pan.
Saute the chicken in batches, if necessary.
Use a slotted spoon to remove to a platter and keep warm in a 200Β° oven.
π· Perfect Pairings
Complete your meal with these
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