Salsa Chicken

This dish is easy and tasty. All you need are some chicken, salsa, corn, rice and flavors, and after that you fundamentally dump everything in and bake.

Salsa Chicken

What you require:

– 1 glass uncooked rice, rinsed
– 1 glass frozen corn parts, defrosted
– 1-15-ounce can dark beans, flushed
– 1-16-ounce jug salsa
– 1 cup chicken broth
– 1-½ teaspoons ground cayenne pepper
– 1 teaspoon oregano
– ½ teaspoon salt
– ¼ teaspoon black pepper
– 2 large chicken bosoms (about 1-1/2 pounds), thawed
– 1 cup shredded cheese mix
– 2 green onions, cut

Preparation:

Preheat the oven to 375 degrees Fahrenheit. 

In a 8-inch-by-8-inch heating dish, include the rice, dark beans, corn, salsa, chicken juices, stew powder and oregano. Mix to consolidate. 

Cut the chicken bosoms into 3 pieces and submerge into the fluid in the heating dish quite far. 

Spread the goulash dish firmly with foil and heat for 60 minutes, until the rice is delicate and the fluid has been assimilated. 

Expel from the broiler and sprinkle with cheddar. Come back to the broiler and heat just until the cheddar has liquefied. 


Top with green onions and serve !!!

Salsa Chicken