Margarita Chicken Skillet - Kraft Recipes Top
Comida Kraft
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Margarita Chicken Skillet

Prep Time
Total Time

6 servings

Mix up your usual chicken and rice routine with our Margarita Chicken Skillet. Our Margarita Chicken Skillet includes lime, cilantro and cumin flavors.

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What You Need

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Make It

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  • Heat 2 Tbsp. dressing in large nonstick skillet on medium-high heat. Add chicken; cook 4 min. on each side or until each piece is golden brown on both sides. Remove from skillet.
  • Add peppers and onions to skillet; cook and stir 5 min. or until crisp-tender. Add broth, rice, cumin and remaining dressing to skillet; stir. Bring to boil. Top with chicken; cover.
  • Simmer on medium-low heat 25 to 30 min. or until chicken is done (165ºF) and rice is tender. Remove from heat. Let stand, covered, 5 min. Sprinkle with cilantro.

Special Equipment Needed

Special Extra

For a touch of spice, add 1/4 tsp. ground red pepper (cayenne) to the cooked vegetables with the broth, rice, cumin and remaining dressing.

How to Safely Handle Raw Chicken

Always wash hands, preparation surfaces and utensils in hot, soapy water before and after contact with raw chicken. Dry hands and surfaces with a clean towel or paper towels. Take special care in washing worn cutting boards as there may be hard-to-clean grooves or cracks that can collect bacteria.


  • 6 servings

Nutritional Information

Serving Size 6 servings
Calories 470
Total fat 18g
Saturated fat 4.5g
Cholesterol 90mg
Sodium 390mg
Carbohydrate 42g
Dietary fiber 1g
Sugars 4g
Protein 32g
% Daily Value
Vitamin A 15 %DV
Vitamin C 25 %DV
Calcium 4 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from Flavor wise this was very good. Flavor wise this was very good. But I agree with the other reviewer. Using cut up chicken the rice is going to be overcooked. I used boneless chicken breasts and brown them lightly so they would finish with the rice. Close but not quite. Next time I think I will use boneless thighs. I serve with a side of steam broccoli florets and tossed them with a little of the lime dressing. All went together. This would also good if you cut up chicken breasts and marinaded in dressing browned, removed and added to cooked rice at the end. If I was not adding chicken till end, I would cut back on rice time some.
Date published: 2013-09-06
Rated 2 out of 5 by from I made this tonight. I made this tonight. The flavoring was good. My only complaint was the rice didn't cook evenly. Next time I will cook the rice and chicken separately and hopefully we will enjoy it more.
Date published: 2013-08-26
Rated 5 out of 5 by from Cook the rice the day before,then when prep time comes,every thing is balanced out. Cook the rice the day before,then when prep time comes,every thing is balanced out. A perfect quick dinner.
Date published: 2016-03-24
Rated 1 out of 5 by from Margarita Chicken sounds lovely. Haven't made this yet but will and add more broth. Follow the liquid amount that is on the rice package. I never have a problem when I make chicken with yellow rice/olives/tomatoes/mushrooms. Someone did mention that the rice didn't cook evenly. I also would do it in the oven at 350 for about 45 min.
Date published: 2018-03-24
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