Mexican Skillet Chicken is an easy and delicious one-pot meal!
My cookbook date is coming closer and closer, and while I am wrapping everything up, I’m excited to introduce another blogging buddy today with an amazing guest post for you guys. You might remember Melinda of Kitchen-Tested from her Pastrami Wrapped Caesar Chicken post a while back, and let me tell you – the woman makes some amazing food! Melinda creates dishes with flavors and ingredients that are innovative and different…in the best possible way, such as her Quinoa and Zuchini Pie and her Pomegranate Brisket Tacos. And there’s a very good chance that you’ve seen her genius Rainbow Hamantaschen around the internet. So go browse her blog for some really exciting recipes – but first, make sure to check out this amazing new recipe:
- 2 Tbsp canola oil
- 1 pound raw chicken breast, cubed
- 1 tsp chili powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper
- ¼ tsp salt
- ½ cup chopped peppers
- 1 small onion, chopped
- 1 cup salsa of your choice
- ½ cup fresh shucked corn
- ¼ cup large white beans or black beans
- 1 tsp honey
- 1 medium jicama, peeled and julienned into thin noodles
- ¼ cup chopped fresh cilantro, for garnish
- Sprinkle the chili powder, onion powder, cayenne pepper and salt on the chicken breast and mix until all chicken is covered in the spices.
- In a heavy bottom pan (like a cast iron skillet) over medium heat, heat the canola oil then add the spiced chicken and cook for 5 minutes, stirring occasionally so the chicken doesn't burn.
- Add the chopped peppers and onions and saute for 5 minutes, until the onions are beginning to brown.
- Add the salsa, corn and white beans and bring the mixture to a simmer.
- Add the honey and stir to combine then add the julienned jicama, stir and cook for 1 minute.
- Sprinkle with cilantro and eat!