Crazy Chicken is a fun and delicious dish that brings the flavors of Mexico right to your dinner table! This one-pot meal combines juicy chicken with fluffy rice, beans, and cheese.
Why Make This Recipe
You should make this recipe because it’s quick, easy, and perfect for family dinners. It’s also a great way to use up ingredients you have on hand. Plus, it’s always a hit with kids and adults alike!
How to Make Crazy Chicken
Ingredients:
- 2 tsp olive oil
- 1.5 lbs uncooked boneless skinless chicken breast, cut into small bite-size pieces
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 cup diced tomatoes
- 1 cup corn kernels
- 1 cup black beans, drained and rinsed
- 1 cup shredded queso blanco or Mexican cheese blend
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
Directions:
- In a large skillet, heat the olive oil over medium heat.
- Add the chicken pieces and cook until browned, about 5-7 minutes.
- Stir in the rice, chicken broth, diced tomatoes, corn, black beans, chili powder, cumin, salt, and pepper.
- Bring to a boil, then reduce heat to low and cover. Simmer for about 20-25 minutes or until the rice is cooked and the liquid is absorbed.
- Remove from heat and sprinkle the queso on top. Cover and let it sit for a few minutes until the cheese melts.
- Serve warm and enjoy!
How to Serve Crazy Chicken
Serve Crazy Chicken warm, right from the skillet. It’s perfect on its own or with a side of tortillas. You can also top it with fresh cilantro or avocado for added flavor!
How to Store Crazy Chicken
To store leftover Crazy Chicken, place it in an airtight container and keep it in the fridge. It will stay good for 3-4 days. You can also freeze it for up to a month.
Tips to Make Crazy Chicken
- Make sure not to overcook the chicken; it should be tender and juicy.
- Feel free to add more veggies like bell peppers or zucchini for extra nutrition.
- Adjust the spices to your taste; add more chili powder for heat if you like!
Variation
You can make this dish with different proteins, such as shrimp or ground turkey. Just adjust the cooking time accordingly!
FAQs
1. Can I use brown rice instead of white?
Yes, but you will need to adjust the cooking time and the amount of broth.
2. Is this recipe gluten-free?
Yes, as long as you ensure that your chicken broth is gluten-free.
3. Can I make this recipe in advance?
Yes, you can prepare it a day ahead and reheat it when you’re ready to serve.
Ingredients
- 2 tsp olive oil
- 1.5 lbs uncooked boneless skinless chicken breast, cut into small bite-size pieces
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 cup diced tomatoes
- 1 cup corn kernels
- 1 cup black beans, drained and rinsed
- 1 cup shredded queso blanco or Mexican cheese blend
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- In a large skillet, heat the olive oil over medium heat.
- Add the chicken pieces and cook until browned, about 5-7 minutes.
- Stir in the rice, chicken broth, diced tomatoes, corn, black beans, chili powder, cumin, salt, and pepper.
- Bring to a boil, then reduce heat to low and cover. Simmer for about 20-25 minutes or until the rice is cooked and the liquid is absorbed.
- Remove from heat and sprinkle the queso on top. Cover and let it sit for a few minutes until the cheese melts.
- Serve warm and enjoy!
Notes
For extra flavor, add diced bell peppers or zucchini. You can also adjust the spice level by increasing the chili powder or adding jalapeños.