Texicali Chicken

What could be simpler than microwave recipes for one dish meals? Texicali Chicken is an easy mexican casserole you can either bake in the oven or heat in the microwave in just 8 minutes! It will still tingle your tastebuds with cumin and chili powder.

Notes

If you like this Mexican chicken recipe, check out these 11 Simple and Satisfying Mexican Chicken Casseroles

Ingredients

3 pounds chicken, cooked and deboned
1 cup chicken stock (or reserved liquid from boiling chicken)
1 onion, chopped
1 bell pepper, chopped
1 tablespoon salt
1/4 tablespoon pepper
1 1/2 teaspoon chili powder
1/2 teaspoon cumin
1 can (16-ounce) stewed tomatoes
1 teaspoon oregano
1 teaspoon cilantro, chopped (optional)
1 1/2 cup rice
2 tablespoons cooking oil
2 teaspoons cornstarch

Instructions

If baking the dish in the oven, preheat oven to 350 degrees F.
Break the cooked and boned chicken into bite-sized pieces.
Saute the onion and bell pepper in oil until the onion is transluscent.
Add the stewed tomatoes to the onion and bell pepper and stir.
Add the salt, pepper, chili powder, cumin and oregano and blend thoroughly.
When the stewed tomato mixture has started to boil, add the chicken stock. Simmer for about 10 minutes, stirring occasionally.
Prepare rice according to package directions.
Add the cornstarch to a little water and blend. Add cornstarch slurry to the tomato mixture and blend well, stirring as it thickens.
Add about one half of the chicken and the cilantro to the tomato mixture while stirring.
When the tomato mixture has thickened, place the rice in a large greased baking dish (9 1/2 x 9 1/2 x 2 inches), spreading it over the bottom.
Place the reserved chicken over the rice and pour the chicken tomato mixture over all. Cover with plastic wrap.
Thoroughly heat in a microwave oven on high for 6-8 minutes or bake at 350 degrees F for 12-15 minutes.