Pro Tips:
Cajun Seasoning: I use McCormick Cajun Seasoning; consider using reduced or no sodium seasoning if preferred.
Hot Sauce: I recommend Frank's Hot Sauce for this recipe.
Tomatoes: If you can't consume tomatoes, substitute with ¼ cup dry white wine or chicken broth to deglaze the skillet after searing the chicken.
Cheese: Cheddar Jack, Monterey Jack, Cheddar, and Mozzarella are all excellent choices; I prefer to use a combination of cheeses. Shred it from a block, as packaged shredded cheese doesn't melt as well. If using mozzarella, opt for low moisture/whole milk.
Heat Level: For a milder dish, use just 1 tsp. of hot sauce and omit the cayenne/red pepper flakes. You can also use regular diced tomatoes instead of Rotel with green chilies.
Additions: Black beans and/or corn can be added to this dish; incorporate them when adding the tomatoes. Storage:
Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Leftovers freeze quite well!
When reheating from frozen: Thaw leftover chicken overnight in the fridge (or defrost in the microwave) and then bake in a lightly greased, covered casserole dish at 350°F for 20-25 minutes. My Process for Perfectly Cooked Rice:
Bring 2 cups of chicken broth to a boil. Add 1 cup of white long grain rice and return to a boil.
Cover tightly and reduce to a simmer. Cook for 15 minutes, then turn off the heat.
Optional: Remove from heat and let the rice sit covered in the pot for 10 minutes. Any rice stuck to the bottom will release during this time.
This will yield 3 cups of flavorful rice.
Note: Other varieties of rice will require different amounts of liquid and simmering time.
Cajun Seasoning: I use McCormick Cajun Seasoning; consider using reduced or no sodium seasoning if preferred.
Hot Sauce: I recommend Frank's Hot Sauce for this recipe.
Tomatoes: If you can't consume tomatoes, substitute with ¼ cup dry white wine or chicken broth to deglaze the skillet after searing the chicken.
Cheese: Cheddar Jack, Monterey Jack, Cheddar, and Mozzarella are all excellent choices; I prefer to use a combination of cheeses. Shred it from a block, as packaged shredded cheese doesn't melt as well. If using mozzarella, opt for low moisture/whole milk.
Heat Level: For a milder dish, use just 1 tsp. of hot sauce and omit the cayenne/red pepper flakes. You can also use regular diced tomatoes instead of Rotel with green chilies.
Additions: Black beans and/or corn can be added to this dish; incorporate them when adding the tomatoes. Storage:
Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Leftovers freeze quite well!
When reheating from frozen: Thaw leftover chicken overnight in the fridge (or defrost in the microwave) and then bake in a lightly greased, covered casserole dish at 350°F for 20-25 minutes. My Process for Perfectly Cooked Rice:
Bring 2 cups of chicken broth to a boil. Add 1 cup of white long grain rice and return to a boil.
Cover tightly and reduce to a simmer. Cook for 15 minutes, then turn off the heat.
Optional: Remove from heat and let the rice sit covered in the pot for 10 minutes. Any rice stuck to the bottom will release during this time.
This will yield 3 cups of flavorful rice.
Note: Other varieties of rice will require different amounts of liquid and simmering time.