Red Enchilada Chicken Skewers
with Yellow Rice
Layers and layers of colors, textures and spices. A great Summer time meal for everyone at your table. Heck, any time of the year, I’ll eat this.
Tender chicken pieces are perfectly charred on a grill pan with spoonful’s of your favorite enchilada sauce, easy yellow rice and fresh cherry tomato slaw. Add in red peppers and melty Monterey jack cheese to the rice – don’t forget the charred tortillas and hot sauce.
What I love about this recipe? It’s not all homemade. It doesn’t take forever to make – use what you have. I love using our favorite store bought enchilada sauce. Goes so well with this recipe.
Make it your own.
Don’t have skewers? No sweat. Just put the cut up chicken tender pieces on a grill pan or cast iron pan to cook.
Don’t like raw red onions? No worries – just omit. Add in a sprinkle of red pepper flakes or hot sauce to take it to the next level.
Find your favorite enchilada sauce -red or green. Spicy or mild. Whatever your preference. This recipe will be great with any and all of them.
More colorful recipes are here.
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
Red Enchilada Saucy Chicken Skewers with Yellow Rice
- Total Time: 35 minutes
- Yield: 4-6 1x
- Diet: Gluten Free
Description
Quick and tender chicken skewers with a fresh tomato and corn slaw – serve with yellow rice and charred tortillas.
Ingredients
- 2 tablespoon olive oil, divided in half
- 2–3 tablespoons yellow onion, chopped finely
- 1 heaping tablespoon turmeric
- 1 cup jasmine or long grain white rice
- 2 1/2 cups water
- 3–4 boneless skinless chicken breasts, cut into long tender pieces (about 3 per breast)
- 1 tablespoons smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon each salt and pepper
- 4–6 metal or wooden skewers
- 1 cup cherry tomatoes, sliced in half
- 1 small bunch fresh cilantro, roughly chopped
- 1 cup fresh corn or frozen corn, thawed
- 1/4 cup sliced red onion
- 1/2 red pepper, small diced
- 1–2 cups Monterey jack cheese, grated
- 1 cup red enchilada sauce
- tortillas
- hot sauce
Instructions
- To make the yellow rice, sauté 1 tablespoon of oil and onions together in a small saucepot (with a lid), until the onions are softened about 1 minute on medium heat. Stir in the turmeric and rice to coat with the oil and onions.
- Pour in the water and stir to combine. Turn the heat to high and cover with the lid. When it starts to boil, turn to low for 12 minutes. Turn the heat off, and add in the diced red pepper. Mix to combine and let sit until ready to serve.
- Coat the chicken pieces with 1 tablespoon olive oil. Sprinkle them with smoked paprika, chili powder, cumin, garlic powder, salt and pepper. Toss around to fully coat all sides of the chicken pieces.
- Heat up a grill pan over high heat. Skewer 2 pieces of chicken per skewer. When the grill pan is hot, place the skewers on it in a even layer. Let cook on the first side for 4 minutes or until the sides begin to cook and turn white. Flip over and cook on the final side. Turn the heat off and spoon the enchilada sauce on top of each chicken skewer.
- Meanwhile, combine the cherry tomatoes, cilantro, corn and red onion in a small bowl. Sprinkle in a pinch of each salt and pepper.
- When ready to serve, mix in about 1 cup of cheese to the rice mixture. Heat up the tortillas and serve a little of everything on a place. Let people make it their own – deconstructed or make a free form enchilada.
- Prep Time: 10
- Cook Time: 25
- Category: chicken
- Method: stove-top
- Cuisine: Mexican
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