Description
A flavorful and quick recipe for Crazy Chicken featuring marinated chicken, seasoned rice, and creamy queso, perfect for weeknight dinners.
Ingredients
Scale
- 4 boneless skinless chicken breasts (fresh or thawed)
- 1 bottle Lawry’s Baja Chipotle Marinade (or Lawry’s Mesquite Marinade)
- 3 Tbsp vegetable oil
- 1 cup uncooked long grain rice (not instant)
- 1 Tbsp dried minced onion flakes
- 1 tsp garlic salt
- 1 tsp southwestern seasoning (or taco seasoning)
- 2 cups chicken broth
- 0.5 cup tomato sauce
- 1 container refrigerated white Mexican Queso (such as Gordos Cheese Dip)
- 1 tomato (chopped)
Instructions
- Marinate the chicken by placing it in a bowl and pouring the marinade over it. Cover and let it sit in the refrigerator for at least 30 minutes.
- Heat the oil in a large skillet over medium heat.
- Cook the marinated chicken in the skillet for about 5-7 minutes on each side until browned and fully cooked.
- Prepare the rice by combining it with the onion flakes, garlic salt, southwestern seasoning, broth, and tomato sauce in a separate pot. Bring to a boil, then cover and simmer for 15-20 minutes.
- Combine the sliced chicken with the cooked rice mixture in the skillet, stirring well to combine.
- Add the queso over the mixture, stirring until well-coated and heated through.
- Garnish with chopped tomato before serving.
Notes
Let the chicken marinate for longer for enhanced flavor. Check rice towards the end of cooking to prevent burning.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg