"At my table, sit with me. I'll pour coffee or some tea. Perhaps we'll share our tears and laughter, and be friends forever after.


Welcome! Come on in, pull up a chair, have a cup of coffee and take a look at recipes from different cookbooks, vintage finds from vintage cupboards and enjoy sharing memories.

Wednesday, March 2, 2011

Mexican Chicken Skillet

In my area, chicken breasts have been very cheap. I have stocked my freezer pantry full.
But what to fix with all of that chicken, besides just fried, baked, or fajitas??
This wonderful warming dish is delicious served with a bed of rice and a side of red beans.
It is also so easy to make, using one skillet!


Mexican Chicken Skillet
1 1/2 lbs. chicken breast, cut into medium size strips
2 tbs. oil
2 tsp. paprika
1 tsp. minced garlic
1 tsp. thyme
1/4 tsp. black pepper
1 tsp. salt
1/4 cup flour
l large bell pepper, sliced into strips
1 large onion, sliced into into wedges
1 can (14.oz.) diced tomatoes with juice
1 small can chopped green chilies
1/2 cup chicken broth

Mix flour and seasonings together. Sprinkle chicken with 2 tbs. of flour mixture and then set the remaining mixture aside.
Cook chicken in vegetable oil in large skillet until browned. Remove from skillet. Add bell pepper and onion to skillet and saute' until tender.
Stir in tomatoes, green chilies, broth, and remaining flour mixture. Heat to boiling, stirring frequently. Add chicken to skillet. Reduce heat and cover. Simmer 10 minutes or until chicken is cooked through.
Serve with a bed of rice and a side of red beans. Enjoy!

2 comments:

Jane Smith said...

That looks so good.

Beatrice P. Boyd said...

Thanks Kathleen, we have nearly all these ingredients already on hand, so this could be on our table next week. I especially like the "easy" part. THANKS!