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Skillet Chicken With Chipotle Corn Salsa


Skillet Chicken With Chipotle Corn Salsa

Skillet Chicken With Chipotle Corn Salsa

PREP TIME: 10min COOK TIME: 30min
Serves 5

PREP TIME: 10min COOK TIME: 30min
Serves 5

  • 610
  • 37g
  • 1830mg
  • 11g
    Sat. Fat
  • 8g
  • nutritional information


1 box Mexican Rice

3 tbsp. Extra Virgin Olive Oil, divided

1 tsp. Adobo All-Purpose Seasoning with Pepper

1 jar Pico de Gallo Salsa

3 tbsp. Chipotle Peppers in Adobo Sauce, chopped with sauce, about 3 peppers

1 can Low Sodium Black Beans, rinsed and drained

1 can Whole Kernel Corn, drained

1 lime, juiced

Step 1


In a medium saucepan, bring 2 cups of water to a boil. Stir in the rice packet and 1 tablespoon of olive oil. Boil for 60 seconds, cover tightly, and reduce heat to low. Simmer for 25 minutes or until water is absorbed. Remove from heat and fluff with a fork.

Step 2


Season chicken with GOYA® Adobo seasonings. In a large skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Sauté chicken thighs for 6 to 8 minutes per side, until cook thoroughly. Chicken is done when a meat thermometer inserted in the center reaches 170°F. Transfer chicken to a cutting board and let rest for 2 to 3 minutes. Slice into strips.

Step 3


To the same skillet, add the salsa and chipotle peppers, simmer for 1 to 2 minutes, stirring to get up all the brown bits from the chicken. Add the black beans and corn. Simmer for 2 to 3 minutes to heat through. Remove from heat and add in the lime juice.

Step 4


Serve sliced chicken on rice and top with corn salsa. Serve with tortilla chips and extra salsa.

tip TIP

TIP: To adjust the heat level, just add more or less Chipotle Peppers

Ta Da

Skillet Chicken With Chipotle Corn Salsa

Rated 5/5 based on 3 customer reviews
The flavors of adobo, and black beans, and Mexican rice bring this skillet chicken with chipotle corn salsa to life. Use whole kernel corn for the best results. Serves 5