Can I use chicken thighs instead of chicken breasts?

Yes. Boneless, skinless chicken thighs will work well and may stay a little juicier. Use the same method, but check for tenderness and doneness rather than relying only on time.

Do I need to use black beans, or can I use pinto beans?

Either works. The recipe specifically allows black or pinto beans, so use whichever you prefer or have on hand.

How do I know when the chicken is done?

The chicken should be fully cooked and easy to shred. For the safest check, the thickest part should reach 165°F before you shred it.

Can I make this ahead of time?

Yes. You can bake it, shred the chicken, and reheat it later. If making ahead, store it refrigerated and add a splash of broth if it seems dry when reheating.

What should I serve with Santa Fe Chicken?

It’s meant to be served over rice or tucked into tortillas. It also pairs well with simple toppings like avocado, sour cream, or extra cilantro if you want to stretch it into a fuller meal.

Can I adjust the spice level?

Yes. The Spice House Pilsen Latino Seasoning can be increased to taste, and you can also reduce or omit the cayenne pepper if you want a milder dish.

Recipes

Santa Fe Chicken

This is originally a WW recipe, but like I do with all recipes, I had to make it my own. One of the first and most important modifications is to eliminate the spices called for in the original recipe. I skipped them all, and substituted with Pilsen seasoning. It was a hundred times better and soooo good!

Submitted by: Rebecca Wilder from Bourbonnais, Illinois
Yield: 4

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Pilsen Spicy Adobo Blend

$8.79

Ingredients

chicken breast 1 1/2 pounds
diced tomatoes with mild green chilies 14.4 ounce can
black or pinto beans 15 ounce can
frozen corn 8 ounces
chopped fresh cilantro 1/4 cup
fat-free chicken broth 14.4 ounce can
chopped 3 scallions,
Pilsen Latino Seasoning 3 teaspoons, or more to taste,
taste salt to

Preparation Instructions:

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in a deep, covered baking dish. Season chicken breast with salt and lay on top. Bake at 400 for 60-90 minutes.

Half hour before serving, remove chicken and shred. Return chicken to pot and stir. Adjust salt and seasoning. Serve over rice or in a tortilla.

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I made a ‘paste’ of reduced fat sour cream and cilantro in the tube (sold in produce departments) and spread a thin amount on the tortilla, then added the fillings. I then squeezed some fresh lime on the fillings and WOW, it was phenomenal!

FYI the original submission calls for this to be cooked in a crockpot for several hours. I have tried that method and far prefer the flavor of the oven baked. It really does make a difference.

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Based on 2 reviews

Customer Reviews

Spice House

Hi Constance,

The herb used as garnish is fresh oregano. We recommend trying some of our dried Mexican oregano or Greek oregano as a garnish for this dish.

Constance

What is the green herb on the top in the photo? I fixed this more as a soup last week, and it was delicious. Fixing again tonight by request from my husband, he loved last weeks so much. I used the meat off of a roasted chicken carcass that we ate last night. So easy.

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Santa Fe Chicken

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Pilsen Spicy Adobo Blend

Ingredients

Preparation Instructions:

More About This Recipe

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Customer Reviews