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

Please click here for the Green Chile 

Please click here for the Red Chile Powder

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