Santa Fe Chicken Recipe (2024)

• ▢ 3 tablespoons avocado oil divided
• ▢ 1 tablespoon unsalted butter (⅛ stick)
• ▢ 32 ounces boneless, skinless chicken breasts (four 8-ounce breasts)
• ▢ Kosher salt to taste
• ▢ Ground black pepper to taste
• ▢ 1 cup chopped onion
• ▢ 1 cup chopped bell pepper
• ▢ 3 cloves garlic minced
• ▢ 1½ teaspoons ground cumin
• ▢ ¾ teaspoon chili powder
• ▢ ½ teaspoon dried oregano
• ▢ ⅛-¼ teaspoon ground cayenne pepper
• ▢ 1 cup uncooked long grain rice
• ▢ 2 cups low-sodium chicken broth
• ▢ 15 ounces black beans drained and rinsed (1 can)
• ▢ 1 cup salsa store-bought or homemade
• ▢ 1 cup freshly shredded cheddar jack cheese
• ▢ Chopped fresh cilantro optional, for garnish

• In a large skillet set over medium-high heat, melt 2 tablespoons of oil and butter together.

  3 tablespoons avocado oil, 1 tablespoon unsalted butter

• Season the chicken breasts with salt and pepper and sear them for 3-4 minutes on both sides until golden brown but not fully cooked. Remove to a plate and set aside.

  32 ounces boneless, skinless chicken breasts, Kosher salt, Ground black pepper

  

• Add remaining oil to the skillet. Sauté onion and bell pepper for 4-5 minutes, or until tender.

  1 cup chopped onion, 1 cup chopped bell pepper

  

• Add garlic, cumin, chili powder, oregano, and cayenne pepper, and sauté for 30-60 seconds, until fragrant.

  3 cloves garlic, 1½ teaspoons ground cumin, ¾ teaspoon chili powder, ½ teaspoon dried oregano, ⅛-¼ teaspoon ground cayenne pepper

  

• Reduce the heat to medium. Stir in the rice until coated, then add broth, beans, and salsa and bring to a boil, stirring occasionally to prevent sticking.

  See Also

  Yotam Ottolenghi’s recipes for a summer al fresco feast

  1 cup uncooked long grain rice, 2 cups low-sodium chicken broth, 15 ounces black beans, 1 cup salsa

  

• Set the chicken over the rice, cover, reduce heat to medium-low, and simmer for 10 minutes, stirring occasionally.

  

• Remove the lid and stir the rice carefully, checking for doneness. Cover and continue cooking until the rice is fully cooked and the chicken is 165°F internally, about 5-10 minutes. Remove from the heat.

• Sprinkle with cheese, cover, and let stand for 5 minutes. Garnish with cilantro if desired.

  1 cup freshly shredded cheddar jack cheese, Chopped fresh cilantro

  

• You can use boneless, skinless chicken thighs instead of breasts, if you prefer.
• In place of (or in addition to) the bell pepper, add zucchini or corn.
• You can use store-bought taco seasoning in place of the spices.
• Fry some chopped bacon in the skillet after the chicken. Remove and drain, then add it back in when you add the chicken back.
• Feel free to use whatever salsa you like. Mild, medium, and hot all work well.
• You can also use diced tomatoes and chilies (Rotel) instead of salsa.
• Feel free to switch up the cheese! Mexican blend would be delicious!
• If the chicken sticks while frying, let it cook until it naturally releases from the pan.

Storage:Store Santa Fe chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition Facts

Santa Fe Chicken Recipe

Amount Per Serving

Calories 829Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 10g63%

Trans Fat 0.1g

Polyunsaturated Fat 3g

Monounsaturated Fat 13g

Cholesterol 181mg60%

Sodium 1622mg71%

Potassium 1686mg48%

Carbohydrates 69g23%

Fiber 11g46%

Sugar 6g7%

Protein 69g138%

Vitamin A 2074IU41%

Vitamin C 58mg70%

Calcium 314mg31%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.