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 pieces
• 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. 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 flour.  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.)

GOOD NEWS – leftovers for another dinner.