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Another childhood favorite! I love this meal for lots of reasons...its Mexican food, it involves chips, and you can eat it with your hands! But now that I am old enough to make it myself I have found the real reason why my mom made it so often. It only involved one pan! Yes only one pan! So clean up is so easy. :)
The name chicken over chips is just a small name for this dish. It involves a little bit more than just chicken and chips but you get the gist! NOTE: I had one wrong ingredient in the picture below but when I list the ingredients at the bottom it tells it correctly.
1. Cook and stir chicken in hot oil until thoroughly cooked and lightly browned. I seasoned with a little bit of pepper.
2. Next, add the chicken broth, tomato sauce, and taco seasoning. Mix well and bring to a boil. After it starts boiling, reduce the heat, cover and simmer for 5 minutes. (This is where I had the wrong ingredient in the picture, I set out Rotel tomatoes when it should of just been a can of plain tomato sauce...oops sorry!)
3. After the 5 minutes of simmering, add the corn and cut pepper. Now you can add mexi-corn or regular corn and any color of pepper or mix of them all. I had regular corn and a green pepper. After adding these two ingredients bring back to a full boil.
4. When it has started boiling again just stir in your rice! Cover, turn off the heat, and let stand for 5 minutes.
5. Serve over tortilla chips with cheese and sour cream on top!
Prep time: 5 minutes
Cook time: 30 minutes
Serving size: 4 servings
Ingredients:
1 lb. boneless chicken breast cut in strips
1 can (13 oz) of chicken broth
1 can (8 oz) tomato sauce
1 package taco seasoning mix
1 can (8 or 12 oz) corn or mexicorn
1 green, red, or orange pepper cut into strips (or mixture of them)
1.5 cups Minute Rice
tortilla chips
cheese
sour cream (optional)
