Salsa-Braised Chicken with Sweet Corn

Succulent chicken breasts simmered gently in mild tomato salsa and chicken broth, accompanied by sweet golden corn and seasoned rice.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 5.5
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $2.58/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• Low-Sugar
• Low-Saturated-Fat
• Low-Fat
• Low-Calorie

Tags

• one-pot
• budget-friendly
• quick
• comfort food

Ingredients

• 1.5 pound chicken breast (boneless, skinless, cut into bite-sized pieces)
• 1 tablespoon olive oil
• 1 yellow onion (medium, diced)
• 3 clove garlic (minced)
• 1.5 cup white rice (uncooked)
• 1 jar mild salsa
• 1 can sweet corn (drained)
• 2.5 cup chicken broth
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 0.5 teaspoon salt

Instructions

1. Heat olive oil in a deep 12-inch skillet over medium-high heat. Add chicken breast pieces and sauté for 4 to 5 minutes until lightly browned. Season with chili powder, ground cumin, and salt.
2. Add diced yellow onion and garlic to the skillet, cooking for 2 minutes until fragrant.
3. Stir in uncooked white rice, mild tomato salsa, drained sweet corn, and chicken broth, blending thoroughly.
4. Bring the skillet mixture to a vigorous boil, cover tightly with a lid, reduce heat to low, and simmer for 18 minutes without opening the lid until rice is tender and liquid is absorbed.
5. Verify chicken reaches 165 degrees F, remove skillet from heat, let stand covered for 3 minutes, then fluff rice with a fork and serve warm in bowls.

Notes

Choose a smooth, mild tomato salsa for the best liquid consistency and kid-friendly flavor.

Nutrition (per serving)

• Calories: 410
• Protein: 32.2 g
• Carbohydrates: 56.9 g
• Fat: 6.5 g
• Fiber: 2.8 g
• Sodium: 1345 mg
• Saturated Fat: 0.9 g
• Sugar: 9 g
• Cholesterol: 87 mg