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Spicy Chicken Corn Skillet Recipe

We think this supper tastes even better the next day, so any leftovers quickly disappear around here. You can adjust the cayenne pepper to suit your taste.—Kelly Patterson, Lafayette, Louisiana

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Spicy Chicken Corn Skillet Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

15 15 30

Ingredients

1 pound boneless skinless chicken breasts, cut into thin strips
1 tablespoon vegetable oil
1 medium onion, chopped
1 medium green pepper, chopped
1 tablespoon butter
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 cup frozen corn, thawed
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/4 teaspoon pepper
1/8 to 1/4 teaspoon cayenne pepper
1 cup cooked rice

Directions

In a large skillet, stir-fry chicken in oil until no longer pink; remove and set aside. In the same skillet, saute onion and green pepper in butter until tender. Stir in the tomatoes, corn and seasonings. Bring to a boil. Stir in chicken and rice. Reduce heat; cover and cook until heated through. Yield: 4 servings.

Nutritional Facts 1 serving (1 cup) equals 319 calories, 9 g fat (3 g saturated fat), 70 mg cholesterol, 567 mg sodium, 33 g carbohydrate, 3 g fiber, 27 g protein.

Originally published as Spicy Chicken Corn Skillet in Casserole Cookbook , p40

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Spicy Chicken Corn Skillet

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(1-1) of 1 reviews

Reviewed on Oct. 20, 2009 by ssstome

Very good. Have found that we use extra rice to soak up the sauce a little more, but this dish is great reheated for lunch the next day! We always increase the Cayenne for spicier food.