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San Antonio Chicken for SSSA

I just realized how long it has been since I cooked up any Mexican or Tex-Mex food! What is going on around here? I knew something was a bit off kilter, just didn't realize what it was until I figured out just how much I was craving some of those earthy flavors I love so much! Whew...thank goodness it was down to the wire to post this month's Second Sunday San Antonio world is back-in-whack (as opposed to out-of-whack)! Because I'm back in whack. Yes, I'm BACK IN WHAAAAACK! Sorry, AC/DC moment. This month's selection, San Antonio Chicken, was chosen by Gloria (Ms. Foods & Flavors of San Antonio, herself).

San Antonio Chicken

by Heather Schmitt-González
Prep Time: 5-10 minutes
Cook Time: 30-45 minutes
Keywords: simmer saute entree chicken beans corn Southwest American

Ingredients (serves 4-6)
  • 3 skinless, boneless chicken breasts
  • 1 (1.25 oz.) pkg. taco seasoning (or ¼ c. of your own blend)
  • 3 Tbs. water
  • 2-3 Tbs. vegetable oil
  • 1 medium onion, chopped coarsely
  • 1 green bell pepper, coarsely chopped
  • 1 c. frozen corn, thawed or 1 can Mexican-style corn
  • 1 (2 oz.) jar pimientos
  • 1 (15 oz.) can black beans, drained & rinsed
  • 3 c. cooked white rice, hot
  • ½-1 c. picante sauce
to serve (optional):
  • chopped cilantro
  • sour cream
  • shredded cheese or queso fresco
Place chicken in saucepan and cover with water. Bring to a boil, then lower heat and let simmer slowly for ~15 minutes, or until cooked almost all the way through. Place a lid on the pot and turn off heat. Let sit another 15 minutes to finish cooking. Let cool in broth (I think it makes the chicken more flavorful) until cool enough to handle. Then chop or pull apart and toss with taco seasoning and water. Set aside.

Heat the oil in a 12" skillet over medium-high heat. Add onion, green bell pepper and corn. Saute until tender.

Add pimientos, black beans, and reserved chicken .

Stir it up well. Allow all to heat through. Stir in picante sauce.

You can either mix in the rice or serve it over the hot rice. Serve with any garnishes you choose and enjoy!

adapted from The Foods and Flavors of San Antonio
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Head on over to check out everybody else's San Antonio chicken...this month's Second Sunday San Antonio pick! The first one to post each month's selection gets to pick the next tasty recipe from the book that we'll don't delay.