Friday, May 19, 2017
CHICKEN TACO SKILLET
CHICKEN TACO SKILLET 1 tbsp olive oil 1/2 onion, diced 1 lb. chicken thighs, cut into bite-size pieces 1 taco seasoning packet 1 (14oz) can diced tomatoes 1 (11oz) can Mexicorn - (corn and pepper blend), drained 3/4 cup long grain white rice (I use Jasmine) 2 cups chicken broth 6 oz. shredded colby jack cheese Nacho Cheese flavored Dorito chips Taco Toppings: sour cream, tomatoes, diced avocado, black olives, cilantro, etc. Heat the olive oil in a large skillet over medium high heat. Cook the onion and chicken pieces in the oil until the chicken is browned and the onion is tender, about 5 minutes. Stir in the taco seasoning, diced tomatoes (undrained), mexicorn, white rice and chicken broth. Bring to a boil, reduce heat and simmer, covered for 20 minutes (or until rice is cooked through), stirring halfway. Top with cheese and cover for 2 to 3 minutes or until cheese melts. Remove from heat and top with Nacho Cheese Doritos and additional taco toppings as desired.