Recipe: Tasty Grilled chicken with calabasitas and white rice

Grilled chicken with calabasitas and white rice. Grilled chicken with calabasitas and white rice. In Mexico, chicken stewed with tomatoes and chipotle peppers is known as tinga (teen-gah). It's often served in tacos or on tostadas.

Great recipe for Grilled chicken with calabasitas and white rice. Every week we make this at least once, my family loves calabasitas (little zucchini bits with veggie mix) with cheese, they could it alone. When the rice has absorbed all of the water, put the lid back on and remove the pot from the heat. You can cook Grilled chicken with calabasitas and white rice using 19 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Grilled chicken with calabasitas and white rice

1. It's 2 of chicken breast (fillet them both) to make 4 thin er breasts.
2. You need 5 of zucchinis.
3. You need 4 of large tomatos.
4. You need 1/2 of white onion.
5. You need 1/2 of jalapeño pepper.
6. Prepare 1 of chile wero( yellow ).
7. You need 1 can of corn.
8. It's of shredded mozzarella cheese.
9. It's 2 cup of white rice.
10. It's 2 tbsp of soy sauce.
11. You need 2 tbsp of mustard.
12. Prepare 1 tbsp of garlic salt.
13. It's of salt & pepper.
14. It's 1 tbsp of chicken bullion.
15. It's 1/2 tbsp of dried basil.
16. Prepare 2 of garlic cloves.
17. Prepare 3 tbsp of vegetable oil.
18. You need 4 cup of water.
19. You need 1 cup of water.

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Grilled chicken with calabasitas and white rice step by step

1. Place filleted chicken in a large bowl. Add mustard, soy sauce, garlic salt, pepper, chicken bullion, and basil and mix very wel. Incorporate all over all chicken sides. Set aside..
2. Chop up your veggies. Tomatos cubes, zucchini quartered, onion chopped, chiles minced put in a skillet add some salt and pepper and cover lid let cook on medium low heat..
3. Put 2 cup rice. 4 cups water in a pot cover and cook on med heat..
4. Drizzle oil on another skillet on med high heat. Add minced garlic cloves. For 1 minute. Then add chicken breast and let them cook about 2 min each side to get a good grill on them. Continue to turn ocassionally..
5. Stirring the veggies there should be some juice in there if not..or not a lot, add 1 cup water and the can of drained corn, mix well, cover, leave on low heat until chicken and rice are done.
6. The chicken should have nice grilled markings now cover with lid, lower heat to low med and let it cook through in its steam. About 10 more min. Once that's done. Plate and add mozarella shredded cheese to the veggies and enjoy..

Serve chicken and vegetables with hot Knorr® Rice Sides™ - Cheddar Broccoli. Chop the tomatoes and garlic, then place them in your blender with the ¼ cup of water. Puree until you have a smooth salsa. In a medium-size skillet, heat the oil and butter at medium-high heat. Heat the oil and butter in a large skillet over medium heat.