Deadbeat Pete's-style Santa Fe Chicken


  • 2 medium green peppers
  • 4 medium red onions
  • 4 cups cooked white rice
  • 4 oz salsa
  • 6 (4 to 6 oz.) boneless, skinless chicken breasts
  • 4 oz mild Cheddar cheese
  • 4 oz Monterey jack cheese
  • Spices: poultry seasoning, cayenne pepper, onion powder, garlic, pepper
  • Unsalted butter

Marinade Ingredients:

  • 1/2 tsp poultry seasoning
  • 1 tsp course ground black pepper
  • 2 tsp ground cayenne pepper
  • 1 Tbsp onion powder
  • 1 Tbsp granulated garlic
  • 1 Tbsp salt (optional)
  • 4 cups water


Mix dry ingredients, add water and mix again well.

Mix marinade. Marinate chicken at least 2 hours (24 hours for best results).

Cook rice, slice pepper and onions.

Preheat oven to 400° F.

Mix salsa and 4 cups cooked rice. Grill or sauté chicken breasts until firm. Sauté peppers and onions in unsalted butter until tender.

On individual plates, put a chicken breast over a bed of rice. Peppers and onions over chicken. Sprinkle with both types of cheeses. Put in oven to melt cheese (watch closely).

Makes 6 to 8

Print This Page