Spanish Chicken Skillet Recipe!
Spanish Chicken Skillet Supper from Red or Green New Mexican Cuisine Cookbook by Clyde Casey Spanish Chicken Skillet Supper!
This is a recipe that features pecans. There are many uses for this extremely tasty nut.
Ingredients:
2 tablespoons of butter
1/2 cup pecans, coarsely chopped
1 cup instant rice, long grain
1 garlic clove, minced
1 14 1/2-ounce can of stewed tomatoes
1 14-ounce chicken stock
1 teaspoon Red Chile powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 cup cooked chicken, diced
2 small zucchinis halved lengthwise, cut into 1/2 inch thick slices
1/2 cup green onions with tops, sliced
4 ounces chopped Green Chile
1/2 cup Monterey Jack cheese, shredded
2 tablespoons fresh cilantro, chopped
Directions:
1. In a large skillet, heat butter until melted. Add pecans; cook until lightly toasted. Remove, drain on paper towels, and set aside.
2. Add rice and garlic to skillet; cook and stir for 1 minute. Add tomatoes, chicken stock, Chile powder, cumin, and salt. Bring to a boil; reduce heat. Cover tightly and simmer for 15 minutes.
3. Add chicken pieces, zucchini, onions, and green Chile; cover and continue to simmer for another 5 minutes. Remove from heat; let stand for covered for 5 minutes or until the liquid is absorbed.
4. Sprinkle with shredded cheese, reserved pecans, and cilantro.
Makes 4 sevings. Spanish Chicken Skillet Supper from Red or Green New Mexican Cuisine Cookbook by Clyde Casey pg. 112
Please click here for the Red or Green Cookbook
