2 tablespoons vegetable oil
4 boneless, skinless chicken breasts, cut into 1-inch pieces
1/2 cup chopped celery
1/2 cup chopped onion
1 (14 1/2-ounce) can chicken bouillon soup
2 tablespoons chopped parsley
2 teaspoons chili powder
1 teaspoon dried oregano leaves
1 clove garlic, minced
1/2 cup chopped tomato
1 cup quick-cooking long grain and wild rice
1 (15-ounce) can red kidney beans, liquid reserved
1 (12-ounce) can Mexican corn, liquid reserved


1. Preheat oven to 350 degrees F. In skillet, heat oil over medium heat. Add chicken and cook about 5 minutes or until brown on all sides. Remove chicken to large baking dish.
2. In same skillet, add celery and onion; saute about 3 minutes or until onion is transparent. Add chicken bouillon soup, parsley, chili powder, oregano, garlic, tomato, rice and kidney beans with reserved liquid and corn with reserved liquid. Stir to mix well.
3. Add mixture to chicken. Cover and place in oven for about 45 minutes.

The following recipe can also be cooked on the stove top instead of in the oven. Adjust timing accordingly.

Chili Chicken Fiesta
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