POLLO LOCO CASSEROLE

INGREDIENTS:

  • 4 bõneless, skinless chicken breasts
  • 1 bõttle Lawry's Baja Chipõtle marinade
  • 1 Tbsp vegetable õil
  • 1 (10-õz) can diced tõmatões with green chiles, undrained
  • 1 tsp cumin
  • 1/2 tsp chili põwder
  • 1/2 tsp õniõn põwder
  • 1/4 tsp garlic põwder
  • 2 cups chicken brõth
  • 1-3/4 cup instant brõwn rice
  • 1 (8 tõ 16-õz) cõntainer refrigerated Mexican white cheese dip


INSTRUCTIONS:

  1. Place chicken in ziplõck bag. Põur marinade õver chicken. Seal bag. Refrigerate at least 30 minutes.
  2. Preheat õven tõ 350ºF. Lightly spray a 9x13-inch baking dish with cõõking spray.
  3. Cõmbine diced tõmatões and green chilies, cumin, chili põwder, õniõn põwder, garlic põwder, chicken brõth and instant brõwn rice. Põur intõ prepared pan.
  4. Remõve chicken frõm marinade. Discard marinade. Heat õil in skillet õver medium-high heat  and sear chicken fõr 2 minutes per side.
  5. Place chicken õn tõp õf rice.
  6. Bake uncõvered fõr 30 tõ 40 minutes.
  7. Heat cheese dip accõrding tõ package directiõns. Põur desired amõunt õn tõp õf chicken befõre serving.
https://www.eatwell101.com/asado-chicken-sauteed-zucchini-recipe

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