Ingredients

• 3 oz. mild chilies
• 12 oz. Franks Red-Hot sweet chili sauce
• 16 oz. mild salsa Verde
• 3 tbsp concentrated lime juice
• ¼ cup water (from rinsing out containers)
• 2 tbsp Corn starch
• ½ c. low-sodium soy sauce
• 2 boxes Zatarain's Salsa Verde red beans & rice
• 3 lbs. boneless skinless chicken breast
• Orange wedges, for serving and garnish

Directions

• 1. Start the rice.
• 2. Start the sauce by adding mild chilies, Franks Red-Hot sweet chili sauce, mild salsa Verde, lime juice, and 1/2 c. water to a 7 quart Dutch oven.
• 3. Make a slery with the soy sauce and corn starch then add to the Dutch oven and start to heavy simmer.
• 4. In a deep skillet brown the chicken until almost cooked through. Add to Dutch oven and finish cooking.
• 5. Serve chicken & sauce over the rice and garnish with orange wedges.

Notes

• 1-21-21
• Use 3 boxes of rice.
• Made 7-8-2017
• Instant Hit !!!
• I added the chilies & salsa Verde.
• Adjust the amount of chilies to adjust the level of heat.

Photos