2 chicken breast halves, skinless and boneless, cut into 1-inch pieces
2 tablespoons vegetable oil
1/2 cup chopped celery
1/2 cup chopped onion
1 can (14 1/2 oz.) chicken bouillon
2 tablespoons chopped parsley
2 teaspoons chili powder
1 teaspoon dried oregano leaves
1 clove garlic, minced
1/2 cup chopped tomato
1 cup quick-cooking long grain and wild rice
1 can (15 oz.) red kidney beans, liquid reserved
1 can (12 oz.) Mexican corn, liquid reserved
1. In frypan, place oil and heat to medium temperature. Add chicken and cook about 5 minutes or until brown on all sides. Remove chicken to large baking dish.
2. In same frypan, add celery and onions; saute about 3 minutes or until onion is transparent.
3. Add chicken bouillon soup. Stir in parsley, chili powder, oregano, garlic, tomato, rice and kidney beans with reserved liquid and corn with reserved liquid. Stir to mix well.
4. Add mixture to chicken. Cover and place in 350°F. oven for about 45 minutes.
Yield: makes 6 servings.
Courtesy of National Chicken Council.