super quick taco chicken
(1 rating)
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I have made this one for a lot of years because I can easily remember the ingredients in it. There are only 6 and most of them I usually have on hand. I hope this becomes a staple in your busy home, too!
(1 rating)
yield
6 -8
prep time
15 Min
cook time
20 Min
Ingredients For super quick taco chicken
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1 - 1.5 lbchicken tenders or chicken breats
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4 cminute rice
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1 - 15 canswanson's chicken broth
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1 - small cantomato sauce
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1 pkgof your favorite taco seasoning
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1 cancorn, undrained
How To Make super quick taco chicken
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1Cut chicken tenders up in small bite size pieces. (I prefer chicken tenders to chicken breasts as they are much more tender and tasty.)
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2Brown chicken in a bit of oil in a dutch oven till none of the chicken is pink anymore. Try not to overcook tho. Set aside.
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3Add chicken broth, tomato sauce, water from the corn, and taco seasoning to dutch oven and bring to a boil for 5 minutes but not much more.
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4Add chicken in and stir to make sure it is all covered. Then quickly stir in Minute Rice, cover and take off heat.
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5Let set for 5 minutes. Uncover then fluff rice. It's ready to serve. I serve mine with cold apple sauce sprinkled with cinnamon and bread and butter fold overs. (I love the cold applesauce against the hot-off-the-stove taco chicken and cinnamon is a perfect complement to Mexican spices.)
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6This can even be made ahead and frozen for later. When you go to reheat it, use a little bit of chicken broth to revitalize it. Use chicken broth if you have some you want to reheat the next day, as well.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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