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Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!
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2 pounds boneless chicken breast, cubed
2 tablespoons vegetable oil
1/2 cup Dry Spanish Chorizo, diced
2 tablespoon Ancho chili seasoning
1 medium onion, sliced
3 cups sweet bell pepper, sliced
3 cloves garlic, minced
1 tablespoon cilantro paste or 1/2 cup chopped fresh cilantro
2 cups long grain rice
4 cups chicken stockCrumbled Queso Fresco for topping
STEP BY STEP INSTRUCTIONS
Heat oil in a large heavy bottomed skillet over medium heat.
Add vegetables and toss. Sautee' for a few minutes while you prepare the chicken.
Add the ancho chili seasoning to the cubed chicken and toss to coat.
Add chicken to the skillet with the veggies and stir well to combine.
Continue to cook until chicken is opaque.
Add cilantro and stir well.
Add rice and chicken stock and stir.
Bring to a simmer and cover.
Turn heat to medium low and continue to cook until the liquid had absorbed. Leave covered and turn off heat.
Allow to sit for 10 minutes for rice to be done.
Serve sprinkled with Queso Fresco if desired and additional chopped cilantro.