Cilantro Chicken Breasts recipe
All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes
Ingredients
- 3 tablespoons olive oil, divided 1 ½ cups uncooked white rice 1 large onion, chopped 1 red bell pepper, chopped 1 clove garlic, chopped 1 (14 ounce) can chicken broth ½ cup white wine ¼ cup water 1 teaspoon dried oregano 1 teaspoon ground cumin 1 teaspoon salt ¼ teaspoon ground black pepper 1 ½ pounds skinless, boneless chicken breasts, chopped 1 (28 ounce) can diced tomatoes 1 cup chopped fresh cilantro
Nutrition Info
- 419 caloriescarbohydrate: 47.4 gcholesterol: 66.2 mgfat: 10.3 gfiber: 3.1 gprotein: 29 gsaturatedFat: 1.8 gservingSize: -sodium: 953.3 mgsugar: 5.6 gtransFat: : -unsaturatedFat: : -
Directions Cilantro Chicken Breasts
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
Heat 2 tablespoons oil in a Dutch oven over medium heat. Add rice and cook until golden, 5 to 10 minutes. Transfer toasted rice to a bowl.
Add remaining oil, onion, red bell pepper, and garlic to the Dutch oven. Cook over medium heat until tender-crisp, about 5 minutes. Transfer to a bowl.
Return toasted rice to the Dutch oven. Stir in broth, wine, water, oregano, cumin, salt, and pepper. Bring to a boil, about 5 minutes. Reduce heat and simmer until 1/2 the liquid has been absorbed, about 10 minutes.
Stir onion mixture, chicken, and tomatoes into the Dutch oven and cover with a lid.
Bake in the preheated oven for 30 to 45 minutes.
Stir in cilantro just before serving.