Friday, July 11, 2008
Spicy Mexican Skillet Chicken
The Nourishing Gourmet is having a "Nourishing Frugal Food Carnival." I have been enjoying this blogsite for quite some time, and am happy to contribute one of our favorite recipes for this carnival! If you'd like to read more recipes, go on over to The Nourishing Gourmet and see what else was posted!
Here's my Spicy Mexican Skillet Chicken recipe: (this recipe is easy to adjust for how many people you need to feed. This recipe feeds 4 or 5.)
1 tsp (or more) chili powder
1/4 tsp salt
1/4 tsp pepper
4 boneless, skinless chicken breasts cut into bite-size pieces
1 tbsp olive oil
1 cup frozen corn
1/3 cup salsa
2 tbsp chopped cilantro (this could be optional, but we grow our own so we have it on hand)
1 large tomato (or 1 can chopped tomatoes)
1 can black beans, rinsed and drained
Mix chili powder, salt and pepper. Sprinkle evenly over chicken. Heat oil in skillet over medium heat until hot. Cook chicken in oil about 10 minutes. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer 3 to 5 minutes (until chicken is done).
I like to serve this with light sour cream, shredded lettuce and tortilla chips.