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Orange-Cumin Chicken and Vegetables |
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Serves: 4 Print this RecipeArnold Shulman - Sedona, Arizona Bake-Off® Contest 39, 2000 Cumin, used as a component of curry and chili powder, adds zip to this dish. 2 cups uncooked instant white rice, if desired 2 cups water, if desired 1 teaspoon coriander 1/4 salt 1/4 teaspoon coarsely ground black pepper 4 (4- to 6-oz.) boneless, skinless chicken breast halves 1/4 cup salsa 1 teaspoon cornstarch 1/2 teaspoon cumin 1 tablespoon oil 1 red bell pepper, cut into thin strips 1 (9-ounce) package frozen sugar peas in a pouch 3/4 cup orange juice Cook rice in water as directed on package. Cover to keep warm. Meanwhile, in small bowl, combine coriander, salt and pepper; mix well. Rub mixture on all sides of chicken breast halves. Discard any remaining seasoning mixture. In another small bowl, combine salsa, cornstarch and cumin; mix well. Heat oil in large skillet over medium-high heat until hot. Add chicken; cook 2 minutes on each side or until browned. Add bell pepper and sugar snap peas; cook and stir 4 minutes. Reduce heat to medium-low. Add 2 tablespoons of the orange juice; cover and cook 6 minutes or until chicken is fork tender and juices run clear, and vegetables are crisp-tender. Remove chicken from skillet; cover to keep warm. Add salsa mixture and remaining orange juice to skillet; mix well. Bring to a boil. Cook until slightly thickened, stirring occasionally. Cut chicken crosswise into 1/2-inch slices. Arrange chicken on individual plates. Spoon vegetable mixture over chicken. Serve with rice. Nutrition Per Serving: Calories 420; Protein 33g; Carbohydrate 55g; Fat 7g; Sodium 380mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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