Recipe by EMSGECKO
"Mixed nuts add a savory richness to this spicy stovetop chicken dish that's served over Spanish rice."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (6.8 ounce) package
Spanish rice mix
skinless, boneless chicken breast halves, cut into bite size pieces
I doubled the amount of flour mixture..it didnt seem like it would be enough for the amount of chicken we had...and turns out doubling it was just right. It was a bit spicy for my taste so maybe next time I'll keep the pepper to the original amount. This was very easy and smelled divine while cooking. I added onions and green peppers to the chicken while cooking which my boyfriend agreed was a nice touch. The nuts were also a pleasant surprise but made the dish a bit heavy on the stomach. We had a good amount left over which was great. Worth the effort!
Delicious! I doubled the recipe for the dry ingredients. I didn't have any nuts, and used thighs instead of breasts, and the chicken turned out fabulous. I served it with spanish rice, black beans, and corn. I'll def make again!!!!
Very good!! Rubbed chicken with the spices (did double spices) and let them sit in the fridge for a few hours. Chicken turned out very moist. I used mine cold the next day on a salad and it was wonderful. Next time I will take one persons suggestion to add some bell peppers and onions into the mix.
This recipe was amazing! The rub for the chicken was soooo good and had an excellect kick to it! I paired it with the spanish rice, kidney beans, corn and pineapple and it was amazing!
This was so easy; made it for Valentine's i was out of flour, used waffle mix & I too thought it didn't look like enough but it turned out fine and my husband loved it;)Thanks for sharing;)
This recipe was surprisingly doable for a cooking newbie.
We thought this was really good. The chicken mixed well with the rice. Only thing was when the chicken cooked it stayed gooey. It was like the butter wouldn't let the flour mixture create a crust. But it still tasted great. Will def. make again.
I added a little extra garlic powder, and didn't have poultry seasoning, so I added a pinch of rosemary, thyme and sage. Otherwise I followed the recipe amounts for dry ingredients, and although I thought it wouldn't be enough coating, it was. I also used half olive oil and half butter--next time I may reduce the butter a bit more. I like the idea of adding onion (and maybe fresh garlic) next time. This is an easy meal to make, with great results. Oh--I used thighs instead of breasts, because that's what I had on hand.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 232
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make a creamy chicken sauté served over linguine.
It’s Cajun-style comfort food with andouille sausage, bacon, and chicken.
See how they make creamy Cajun chicken pasta down at the firehouse.