Ingredients for Chicken Hacienda
- 2 lbs boneless, skinless chicken breasts
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup all-purpose flour
- 3 tablespoons butter
- Onion
- 2 cloves garlic, minced
- 1/2 green bell pepper, chopped
- Pimentos
- Long Grain Rice
- 2 cups chicken broth
- 1 1/2 teaspoons chili powder
- Cumin Seed
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How to Make Chicken Hacienda
- In a shallow dish, combine 1/2 cup all-purpose flour, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Dredge chicken breasts in seasoned flour, ensuring they are evenly coated.
- Melt 2 tablespoons of butter in a large skillet over medium-high heat. Brown chicken breasts for 2-3 minutes per side, until lightly golden.
- Preheat oven to 350°F (175°C).
- Remove chicken from skillet and set aside. Add 1 tablespoon of butter to the skillet and sauté 1 medium onion (chopped), 2 cloves garlic (minced), and 1/2 green bell pepper (chopped) until softened, about 5 minutes.
- Stir in 1 (4 ounce) can of chopped pimentos, drained, and 1 cup long-grain white rice. Cook for 2 minutes, stirring constantly.
- Pour in 2 cups chicken broth, 1 teaspoon chili powder, 1/2 teaspoon cumin seeds, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer.
- Pour the rice mixture into a greased 9x13 inch casserole dish. Arrange the browned chicken breasts over the top.
- Bake uncovered for 75-90 minutes, or until chicken is cooked through and rice is tender.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
8g
Fat
69g
Carbs
13g
