Gringo Chicken Recipe

Gringo Chicken Directions

1. 1

   Marinate the chicken

   In a large bowl, whisk together olive oil, lime juice, minced garlic, ground cumin, paprika, chili powder, salt, and black pepper. Add the chicken breasts and toss to coat evenly. Let marinate for 20–30 minutes.

2. 2

   Cook the rice

   Rinse the rice under cold water. Combine the rice with 3 cups of water in a saucepan. Bring to a boil, reduce heat to a simmer, cover, and cook for 15–18 minutes until the water is absorbed and the rice is tender. Fluff with a fork when done.

3. 3

   Sauté vegetables

   Heat a large skillet over medium-high heat with a small drizzle of olive oil. Add sliced red onion and bell peppers. Sauté 5–6 minutes until softened and slightly caramelized.

4. 4

   Cook chicken and build sauce

   Push the vegetables to the side and add the marinated chicken to the skillet. Sear 2–3 minutes per side until browned. If needed, pour any remaining marinade over the chicken and cook until it reaches 165°F (74°C) and is cooked through.

5. 5

   Add beans and tomato components

   Stir in corn kernels, black beans, diced tomatoes, and tomato sauce. Simmer 5–7 minutes to heat through and blend flavors. Taste and adjust salt and pepper as needed.

6. 6

   Finish and serve

   Remove from heat. Stir in chopped fresh cilantro. Serve Gringo Chicken over the cooked rice, with lime wedges on the side and optional avocado slices as a topping.