Chicken Tenders With Spicy Rice and Red Peppers

PanNan's Note:

A flavorful chicken tender recipe.

• Total Time: 50 mins
• Prep Time: 25 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 118.29 ml chopped cilantro
• 9.85 ml ground cumin
• 4.92 ml hot paprika or 4.92 ml mild paprika
• 2.46 ml salt
• 1 lime, juice of
• 453.59 g chicken breast tenders
• 29.58 ml olive oil
• 1 small red onion, thinly sliced
• 1 small red bell pepper, seeded,chopped
• 1 small jalapeno pepper, seeded,minced
• 354.88 ml long-grain rice
• 1.23 ml ground red pepper
• 2 (822.13 g) can chicken broth

Directions:

1. Heat oven to 300 degrees.
2. Mix cilantro, cumin, paprika, salt and 1/2 the lime juice in small bowl.
3. Coat chicken with mixture.
4. Heat olive oil in large skillet over medium-high heat; add chicken.
5. Cook until lightly browned on one side, about 2 minutes; turn.
6. Cook to brown other side.
7. Remove chicken to baking pan; place in oven to finish cooking, 15 minutes.
8. Meanwhile, add onion, red pepper and jalapeño to same skillet over high heat.
9. Cook 2 minutes.
10. Add rice and ground red pepper.
11. Cook, stirring, 1 minute.
12. Pour in broth.
13. Heat to boil.
14. Cover; cook until rice is tender, 15 minutes Transfer rice to serving platter.
15. Top with chicken.
16. Drizzle with remaining lime juice.

Reviews

[Super San Mateo Chefs]

Great recipe! I had chicken tenders in the fridge and was thinking at work during the day about something interesting I could do with them. So I searched 'zaar and found this recipe. Definitely a winner. Baking the chicken tender made them so much more moist than when I typically saute them until done. I was able to throw this together in about 40 minutes. Thanks !

[DarlaDoom]

We LOVE spicy food- my husband DEVOURED it!! The rice and the chicken complimented each other VERY well- thx for posting!! My changes: I had no red bell peppers, I used 1/2 tsp both hot paprika AND 1/2 mild paprika, I did not remove the seeds from the jalepeno, I used a vidallia onion instead (what I had on hand), and jasmine rice. The chicken was VERY tender but I had to cook it for another 15 min. in the oven on 350, top shelf.

[LibbyAnne]

Very good! I followed directions to a T, and there wasn't any heat to it. Next time, I will not seed the jalapeno, as I would prefer a little heat. The chicken seemed to be a little strong of cumin, but then again, my lime didn't seem to produce much juice, and maybe that would have cut it. I will adjust to our tastes and try again for sure! Thanks for posting!