How To make Fiesta Chicken
2 Chicken breasts; Whole,
Boned & skinned 1/4 c Flour; all purpose
3 Peppers; red and/or green
1 tb Oil
1 tb Butter
Garlic Salt, optional Salt, dash Pepper, dash 1/2 c Chicken broth or white wine
1 Chicken bouillon cube
Dissolved in 1/2 c hot wtr Rinse chicken breasts, split in half. Cut each piece again in half, making 8 pieces in all. Dip chicken pieces in flour, shake off excess. Rinse peppers, remove seeds and membranes. Slice. Heat the butter in a skillet. Brown chicken pieces all around. Sprinkle with garlic salt, if used, salt and pepper. Remove from skillet. Keep warm. Heat oil in pan. Add peppers. Cover with lid. Cook peppers for about 5 minutes, shaking pan frequently. Remove from pan. Add bouillon cube dissolved in water to pan. Stir to dissolve pan juices and drippings. Add wine. Add chicken and peppers to pan. Cover with lid. Heat and cook for about 6 to 7 minutes or until chicken is done. Sprinkle with some fresh herbs, if available. Or add thinly sliced green onions. Tips: You may add some crumbled cooked bacon over dish before serving. You may also substitute garlic powder with 2 green onions, sliced. Sprinkle over ready dish. ~--
How To make Fiesta Chicken's Videos
Mexican Chicken Casserole
Mexican Chicken Casserole
2 (12.5 oz.) cans chicken, drained (or 4 boneless chicken breasts cooked and shredded)
1/2 Cup chopped onion
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon garlic salt
1 can chopped green chilies
1/2 teaspoon pepper
1/2 teaspoon salt
8 oz package shredded original Velveeta Cheese
9 oz. bag Doritos, crushed
1 can Rotel tomatoes, undrained
3 (10.75 oz.) cans cream of chicken soup
Preheat oven to 350°.
Grease or spray a 9 x 13“ baking dish.
Layer chicken, onion, red pepper flakes, garlic salt, green chilies, pepper, salt, and shredded cheese.
Spread half of crushed Doritos over the cheese. Mixed together Rotel tomatoes and soup. Pour evenly over Doritos. Cover with the remaining crushed Doritos.
Bake at 350° for 30 to 40 minutes. 
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Fiesta Chicken Crockpot Recipe
Ingredients:
2 chicken breasts
1 Hidden Valley Fiesta Ranch mix packet
1 can black beans (drained & rinsed)
1 can corn (not dranied)
1 can Rotel (hot)
1/2 cup shredded cheddar cheese
1 block cream cheese
Instructions:
Pour all ingredients except cheddar cheese and cream cheese into crockpot. Cook on low for 6 hours or high for 3 hours. Shred chicken and pour cheddar cheese and cream cheese into crockpot. Cook again for 30 mins. Stir well. Enjoy!
Music Credit:
Beachfront Celebration - Latinesque by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
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Whenever I make this everyone goes crazy!! #cookingchannel #casserole #fiestachicken #easydinner
Mexican Chicken Casserole Recipe #mexicancasserole
If you love Mexican Food then you will love Mexican Chicken Casserole. Here are the INGREDIENTS. :) 3 Cups Crushed Corn Chips, 1 Can black beans, 2 Cups Chopped Chicken Cooked, 1 Tsp Cumin, 2 Cans cream of Mushroom or Chicken, 1 Can Diced Tomatoes, 2 Cups Jack Cheese, 2 Cups Cheddar Cheese, 1 Onion, Jalapenos, Cilantro. #casserole
6 Cheap & Fancy Crockpot Dinners | The EASIEST Dump N' Go Tasty Slow Cooker Recipes | Julia Pacheco
SIX DUMP & GO SLOW COOKER RECIPES | TASTY CROCKPOT CHEAP MEAL IDEAS | WHAT'S FOR DINNER? Today I am excited to share six easy slow cooker recipes and two quick sides in the instant pot! From my family to yours, I truly think you will love these! I hope you find a little cooking inspiration, thank you for the support ????
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0:00 | Welcome! ❖ Today's Recipes
0:33 | Slow Cooker Fiesta Chicken
2:01 | Crockpot BBQ Drumsticks
4:08 | Slow Cooker Philly Cheese Steak
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10:07 | Slow Cooker Honey Garlic Chicken
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Mexican chicken and rice (One-Pan) | Easy Chicken and rice recipe | Easy one-pot dinner recipe
Learn how to make Mexican chicken and rice (One-Pan) | Easy Chicken and rice recipe | Easy Dinner recipe
Full recipe:
Mexican Chicken and Rice Ingredients
• 1/2 cup onions, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 tsp garlic, finely chopped
• 2 tsp fajita seasoning
• 1 cup rice (uncooked)
• 1 cup tomato puree (blend fresh tomatoes or use canned tomatoes)
• 1 cup water
• 1 cup red kidney beans (cooked) (or use black beans)
• 1 cup corn
• 2 tsp lemon juice
• Coriander leaves
Step by step instructions
• Heat 2 tsp of oil over medium-high heat.
• Place the marinated chicken over the pan. Do not overcrowd the pan. I cooked the chicken in two batches.
• Cook until char marks appear on both sides.
• Remove and set it aside on a plate. Same way, cook the next batch of the chicken.
• Heat 2 tsp of oil in the same pan.
• Add onions and bell peppers. Cook until onions are translucent.
• Add garlic, stir and cook for 30 seconds.
• Add fajita seasoning, stir to combine. Cook for a minute.
• Add rice and combine with the spices. Toast it for a minute.
• Add tomato puree, water, beans, and corn. Stir gently to combine.
• Taste and add more salt or pepper if required.
• Add lemon juice (Optional. Add as per taste).
• Let it come to a boil.
• Add the cooked chicken.
• Reduce the heat to low. Cover and cook for 25 minutes.
• Remove from heat. Cover and keep it aside for 10 minutes.
• Mexican chicken and rice is ready to serve.
• Garnish with coriander leaves.
• Serve with lemon wedges. Top it with salsa, sour cream, and avocado slices.
#mexicanrice #mexicanchickenrice #mexicanrecipes
Cooking tips:
• Rice to liquid ratio is important. Add water as per the variety of rice you are using.
• Use a tight-fitting lid to cover the pan. If the steam escapes from the lid then you have to add more water to cook rice.
• Do not stir the rice when it is simmering.
• Do not add lemon juice if tomatoes are sour.
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Do try it and share your experience with us.
If you liked this video, give it a thumbs up and Subscribe! Please leave your comments and suggestions in the comments section below.