Super Quick Taco Chicken Recipe

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Super Quick Taco Chicken

Annie Culpepper

By
@oklahomafreespirit

I have made this one for a lot of years because I can easily remember the ingredients in it. There are only 6 and most of them I usually have on hand. I hope this becomes a staple in your busy home, too!


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Serves:

6-8

Prep:

15 Min

Cook:

20 Min

Ingredients

1 - 1.5 lb
chicken tenders or chicken breats
4 c
minute rice
1 - 15 can(s)
swanson's chicken broth
1 - small can(s)
tomato sauce
1 pkg
of your favorite taco seasoning
1 can(s)
corn, undrained

Directions Step-By-Step

1
Cut chicken tenders up in small bite size pieces. (I prefer chicken tenders to chicken breasts as they are much more tender and tasty.)
2
Brown chicken in a bit of oil in a dutch oven till none of the chicken is pink anymore. Try not to overcook tho. Set aside.
3
Add chicken broth, tomato sauce, water from the corn, and taco seasoning to dutch oven and bring to a boil for 5 minutes but not much more.
4
Add chicken in and stir to make sure it is all covered. Then quickly stir in Minute Rice, cover and take off heat.
5
Let set for 5 minutes. Uncover then fluff rice. It's ready to serve.
I serve mine with cold apple sauce sprinkled with cinnamon and bread and butter fold overs. (I love the cold applesauce against the hot-off-the-stove taco chicken and cinnamon is a perfect complement to Mexican spices.)
6
This can even be made ahead and frozen for later. When you go to reheat it, use a little bit of chicken broth to revitalize it. Use chicken broth if you have some you want to reheat the next day, as well.

About this Recipe

Course/Dish: Chicken, Tacos & Burritos
Regional Style: Mexican
Other Tag: Quick & Easy
Hashtags: #rice, #fast