Grilled chicken with calabasitas and white rice. Homemade creamy white queso dip with chorizo, pico de gallo, and green chiles. Verde Chicken and Calabacitas with Rice. Add the chicken verde on top of.

It's a terrific way to use up leftover chicken, and you can add veggies according to your family's liking. -Glenda Harper of Cable, Ohio. In Mexico, chicken stewed with tomatoes and chipotle peppers is known as tinga (teen-gah). It's often served in tacos or on tostadas. You can cook Grilled chicken with calabasitas and white rice using 19 ingredients and 6 steps. Here is how you cook it.

Ingredients of Grilled chicken with calabasitas and white rice

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

It's often served in tacos or on tostadas. The side of sautéed squash is called calabacitas. Serve this tinga recipe over brown rice. Hard-seared bone-in chicken breast, green calabacitas, queso de rancho, white rice, corn mesa chayote, and chile güero salsa.

Grilled chicken with calabasitas and white rice instructions

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..
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..
Put 2 cup rice. 4 cups water in a pot cover and cook on med heat..
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..
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.
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..

Wood-grilled Scottish salmon, creamy coconut rice, Mexican calabacitas, queso fresco, and salsa verde. Raw Mexican Zucchini Rice FAT FREE! The main dish at home for lunch is "Calabacitas con elote" Mexican corn and zucchini meal. Sometimes, while cooking this simple but tasty dish, it brings back memories of my Abuelita. Some of my brothers and sisters used to spend summer with our grandmother.