Southwestern Chicken Skillet -Urban Meadow®

Southwestern Chicken Skillet -Urban Meadow®

Prep Time

Cook Time

Total Time

Yields

Directions

  1. In a small bowl, combine cumin, paprika, chili powder, salt and ground pepper. Season chicken generously with spice blend
  2. Add oil to a large pan over medium-high heat. Add chicken cutlets, cooking each side for 4-5 minutes. Place chicken on a plate to rest
  3. To the same pan, add onion, red pepper, and jalapeño. Sauté until onions are translucent, approximately 2-3 mins. Season with salt & pepper. Add butter, garlic cloves & rice. Sauté 2-3 mins, stirring constantly, until rice is golden, about 5 mins
  4. Add diced tomatoes & chicken broth. Stir until well combined. Bring to a boil, cover & reduce the heat to simmer. Simmer for 20-30 minutes or until the liquid is evaporated
  5. Mix in corn and place chicken on top of the rice blend. Sprinkle with shredded cheese

Ingredients

  • 2 tablespoons ea Urban Meadow® Olive Oil
  • 4 (~1 lb) ea boneless, skinless chicken cutlets
  • 1 teaspoon ea cumin
  • 1 teaspoon ea smoked paprika
  • 1/4 teaspoon ea chili powder
  • 1 teaspoon ea Urban Meadow® salt & pepper
  • 2 tablespoons ea Urban Meadow® salted butter
  • 1 1/2 cups ea onion, diced
  • 1 ea red pepper, diced
  • 1 ea jalapeño pepper, deseeded & sliced
  • 2 ea garlic cloves, minced
  • 1 1/2 cups ea Urban Meadow® Long Grain Rice, rinsed
  • 1 (14.5 oz) can ea Urban Meadow® organic diced tomatoes
  • 3 1/4 cups ea Urban Meadow® chicken broth
  • 1 (14.75 oz) can ea Urban Meadow® corn, drained
  • 1/3 cup ea Urban Meadow® shredded mexican cheese
  • For garnish: ea fresh cilantro, sour cream, lime wedges and sliced avocados