Santa Fe Chicken
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 chicken breasts (approx. 500 g)
- 2 tablespoon flour
- 1 tablespoon chili powder
- 1 large bell pepper (s), red or green, cut into strips
- 1 can tomato (s) soup
- 250 g corn
- 0.25 ¼ cup cheddar cheese, grated
- 4 cup rice, cooked
Print Recipe
Pin Recipe Instructions
- Put the rice in a saucepan with water and bring to the boil. Turn down the heat and let it soak for about 20 minutes.
- Mix the flour with the chili powder and turn the chicken breasts in it.
- Heat the oil in a pan and fry the meat on both sides. Set the meat aside and let the fat drain off (preferably on a plate with kitchen paper).
- Put the pepper strips, tomato soup and corn in the pan. Bring to a boil. Add the chicken breasts again and turn the heat down. Cover the pan and let everything simmer for about five minutes.
- Arrange the meat on a plate, sprinkle with the cheese and serve immediately with the rice.
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