Saturday, September 13, 2008

Fiesta Chicken

This is the easiest dinner I've made in a long time. The active preparation time was less than ten minutes, and that was only because I defrosted the chicken enough to be able to cut it into smaller pieces. You can even put the chicken in frozen.

Fiesta Chicken

2 lbs. chicken pieces (that's what the recipe calls for...I actually just used about 1 lb)
1 1/2 c. uncooked rice*
1 jar (16 oz) salsa
2 jars water
1/2 bag (1 lb) of frozen corn

*We used Japanese short-grain rice and it was pretty mushy in the end. It's probably best if you use long grain.

Pour uncooked rice in the bottom of your slow cooker. Place chicken pieces on top of rice. Pour salsa on top of chicken, and then pour on the two jars of water. Sprinkle corn on top. Cover and cook on low for 6-8 hours (on high for about four). Stir together before serving. We topped ours with sour cream. :)

Overall review:
This recipe was just too easy not to post here, but it really wasn't that amazing taste-wise. It was mushy (like I mentioned--probably due to the type of rice I used), and it tasted a little bit bland. I bet with a little tweaking (adding spices or using a different type of salsa) it could be quite yummy. FYI- I used Pace Picante Medium Salsa.

No comments: