How to make it

  • Roast chile strips in a heavy, DRY, skillet over medium heat. Toss occasionally until browned. Remove from heat and let cool
  • In a Ziplock bag, add all other ingredients EXCEPT the rice. When cool, dice the roasted chiles and add them to the other ingredients.
  • Place in refrigerator for at least an hour or up to 6 hours.
  • Remove chicken to plate.
  • In a heavy saucepan put rice and the contents of the Ziplock and enough water to equal 2 C.
  • Bring rice mixture to boil and reduce heat to simmer and cover.
  • Spray grill pan with cooking spray and bring to med. high heat. Grill chicken about 3 to 3 and 1/2 minutes per side depending on their thickness.
  • Serve with the dirty rice and refried beans.

Reviews & Comments 4

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    " It was excellent "
    tsehnert ate it and said...
    Hi Robb, How's the Catering going? I just did a wedding for 240 ppl. on May 16th. Went very well. This would be a great in chicken salad. I have a great recipe posted on my site for chicken salad. Do you have a really good one to share:) I am a huge fan of it. My secret is that I use Popeye's chicken. Oh, Oh it's out now. Your recipe would probably be even better. Take Care Buddy. Hope to talk to ya soon.
    Was this review helpful? Yes Flag
  • lunasea 11 years ago
    I'm bookmarking this recipe as well. I love the flavors and your photo looks very appetizing. You're right, I bet this would make a killer chicken salad. Great post - thanks!
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  • rrobby 12 years ago
    I had leftovers from the other night. They made the best chicken salad. I will use this for catering. Try it, you'll love it. Robb
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  • zena824 12 years ago
    My kind of recipe.....Awesome....
    Was this review helpful? Yes Flag

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