Overtime Cook

The Home of Real Life Kosher Cooking

Mexican Skillet Chicken with Jicama Noodles

by 3 Comments

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:

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Mexican Skillet Chicken

What an honor to be writing a guest post for Miriam! Back in 2012, I shared my Pastrami Wrapped Caesar Chicken on Overtime Cook and it was so fun to become a part of Miriam’s world and meet so many of her passionate fans online. When I think of Overtime Cook, I automatically think of bundt cakes, amazing cookies and lots of muffins. Desserts, desserts and more desserts! But Miriam also makes some incredible savory dishes (my favorite is the Maple Mustard Roasted Chicken) and I’m so glad to be adding another dish to her collection. This chicken recipe is a one-pan-wonder, all cooked in a heavy skillet in only 15 minutes. You can adjust the heat factor with more or less chili powder and cayenne pepper and pick your favorite salsa from mild to spicy. From the soft peppers and onions to the crunchy corn and jicama, this Mexican Skillet Chicken is the perfect weeknight dinner that the whole family can enjoy!
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Mexican Skillet Chicken with Jicama Noodles
Author: 
Recipe type: Main
Serves: 4-6
 
Ingredients
  • 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
Instructions
  1. Sprinkle the chili powder, onion powder, cayenne pepper and salt on the chicken breast and mix until all chicken is covered in the spices.
  2. 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.
  3. Add the chopped peppers and onions and saute for 5 minutes, until the onions are beginning to brown.
  4. Add the salsa, corn and white beans and bring the mixture to a simmer.
  5. Add the honey and stir to combine then add the julienned jicama, stir and cook for 1 minute.
  6. Sprinkle with cilantro and eat!
 mexican skillet chicken

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Thanks for stopping by! Enjoy this recipe – then come back soon because I have an amazing summer recipe for you next! -Miriam

Mexican Skillet Chicken


Comments

  2. Anna says

    Will it make a very big difference if I don’t use jicama? I can’t seem to find unless I go to fairway. Substitute anything? Thanks

    Reply

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