Spicy Chicken over Rice

Sheila Nakata


Spice up your meal by adding as much or as little chili as you like. Delicious, comforting scrumptiousness has my family asking for seconds every time I make this. Enjoy.


☆☆☆☆☆ 0 votes

30 Min
1 Hr
Stove Top


  • 3
    chicken breast
  • 1
    diced onion
  • 1
    diced green bell pepper
  • 4 clove
    minced garlic
  • 2 Tbsp
  • 1
    28 oz diced tomatoes
  • 1 1/2 Tbsp
    worcestershire sauce
  • 1 1/4 tsp
  • 1 tsp
  • 1 tsp
    chili powder
  • 1/2 tsp
    dried basil
  • 4 c
    cooked rice
  • 1/3 c
  • ·
    gumbo file
  • 8
    sliced mushroom caps

How to Make Spicy Chicken over Rice


  1. Cook rice.
  2. Cook chicken in boiling water until tender. Reserve 3 cups broth. Cut into bite size pieces.
  3. In a large Dutch oven sauté onion, green bell pepper and garlic in a pat of butter. Stir in flour and cook 1 minute until tender and flour is slightly browned, stirring constantly. Gradually add reserved broth.
  4. Add tomatoes and remaining ingredients except chicken, stir well. Bring to a boil, stirring constantly. Reduce heat and simmer uncovered 1 hour. Add chicken, cook until heated through.
  5. Combine rice and parsley. Stir well. Serve chicken mixture over rice and sprinkle with gumbo file.

Printable Recipe Card

About Spicy Chicken over Rice

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Cajun/Creole

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