Spicy Chicken Corn Skillet |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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 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:
1. 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.
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