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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Spicy Chicken Breasts and Rice Recipe

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This recipe for Spicy Chicken Breasts and Rice is from Berger Cookbook, 2nd Ed., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
4 boneless skinless chicken breasts (4 oz each)
1 tablespoon canola oil
1/4 cup chopped onion
1 jalapeno pepper, finely chopped
1 garlic clove, minced
1 can (14-1/2 oz) diced tomatoes, undrained
1 teaspoon corn starch
2 teaspoons water
Cooked Jasmine rice
Directions:
Directions:
Combine the first five ingredients and rub over chicken. In a nonstick skillet, brown chicken in oil on both sides. Add onion, peppers and garlic. Saute for about one minute. Add tomatoes and bring to a boil. Reduce heat, cover and simmer for 20 minutes or until chicken tests done.
Remove chicken and keep warm. In a small bowl, combine corn starch and water until smooth. Stir into tomato mixture in pan. Bring to a boil; cook and stir for 1 minute until slightly thickened. Serve sauce over chicken and rice.
Number Of Servings:
Number Of Servings:
2-4
Personal Notes:
Personal Notes:
Can also serve over noodles

 

 

 

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