Thursday, March 10, 2011

Mexican Chicken Skillet

Chicken is a food group (along with hot fudge, of course) at The Frog & PenguINN and we are always looking for different – and easy – ways chicken recipes. A couple of weeks ago a fellow blogger, Kathleen, posted this recipe and it was dinner. It’s easy, cooks in one pan, and the ingredients were in the freezer or pantry.

You can easily vary this recipe by adding items like corn and beans. My changes included: olive vs. vegetable oil, frozen peppers from our garden, fresh scallions vs. garlic, and brown rice. Thanks Kathleen, for posting this recipe. I can tell how much Grenville enjoyed it too when he declared that “it’s a keeper.”

Mexican Chicken Skillet

  • 1 ½ lbs chicken breast, cut into piecesmexican skillet chicken030911 (2)
  • 2 tbsp olive oil
  • 2 tsp paprika
  • 1 tsp minced garlic (optional)
  • ½ C chopped scallions
  • 1 tsp thyme
  • ¼ tsp black pepper
  • ½ tsp salt
  • ¼ C flour
  • 1 large bell pepper, sliced in strips
  • 1 large onion, sliced into in wedges
  • 1 can (14 oz.) diced tomatoes with juice
  • 1 small can chopped green chilies
  • ½ C chicken broth
  1. Mix flour and seasonings together. Sprinkle chicken with 2 tbsp of flour mixture; set aside remaining mixture.
  2. mexican skillet chicken030911 (5)Cook chicken in oil in large skillet until browned. Remove from skillet. Add bell pepper, garlic, onion and scallions to skillet and sauté' until tender.
  3. Stir in tomatoes, green chilies, broth, and remaining flourmexican skillet chicken030911 (7).  Heat to boiling, stir often. Add chicken to skillet. Reduce heat, cover and simmer 10 minutes until chicken is cooked through.
  4. Serve on a bed of rice (brown, white, or wild rice) and a side of red beans (optional). NOTE: Add red beans to the chicken mixture, if you prefer. (I skipped them, but may add some the next time.)

mexican skillet chicken030911 (1)

GOOD NEWS – leftovers for another dinner.


Lois Evensen said...

Looks good to me! Ah, home cooked food. :)

Sandra said...


Out on the prairie said...

Sounds nice, I maybe would have made a rue with the extra flour.This may have required a bit more liquid to make the gravy to consistency.I like to add scallions at the very last to keep them crunchy and make it look nice.

grammie g said...

Hi Beatrice...It looks very appetizing, but my acid reflects wouldn't like it..hahaha!!

Kathleen From Eggs In My Pocket said...

Corn and beans sounds wonderful and would make it even more hearty! Have a great weekend. blessings,Kathleen

Denise said...

Ooooooo, that does look good. Thanks for the share, this is going on my list of things to do.

Beatrice P. Boyd said...

Hi all - glad you enjoyed this recipe post. It was an easy, quick and delicious dinner and the leftovers will be even better this weekend on a NO cooking night - YEAH!
LOIS, you and Kjell must be glad for some home cooking again. My thoughts too, SANDRA. Thanks for the suggestions, STEVE and we'll make variations next time. Sorry about that acid reflux, GRAMMIE G. Thanks again, KATHLEEN. Hope you get to try this soon, DENISE - enjoy!

Daisy said...

Looks good! I like recipes like that I can cook all in one pot. Have a nice weekend! :)

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