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Skillet Chicken With Chipotle Corn Salsa
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"This looks so yummy and easy to prepare. I am always looking for recipes like this because you basically have your entire meal when you cook this."
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"This receipe looks very good can"t wait to try it."
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Skillet Chicken With Chipotle Corn Salsa

Ingredients

1 pkg PERDUE® FIT & EASY® Boneless, Skinless Chicken Thighs
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 One

Skillet Chicken With Chipotle Corn Salsa

Time make it in:

WITH PERDUE® FIT & EASY® Boneless, Skinless Chicken Thighs

Serves 5 | Prep Time: | Cook Time:

Nutritional Information
Serving Per Recipe: 5
Amount Per Serving
Calories 610
% Daily Value*
Total Fat 23g 35%
Saturated Fat 11g 55%
Cholesterol 40mg 13%
Sodium 1830mg 76%
Total Carbs 78g 26%
Dietary Fiber 5g 20%
Sugars 8g
Protein 37g
Vitamin A 8%
Vitamin C 10%
Calcium 2%
Iron 60%
*Percent Daily Values are based
on a 2,000 calorie diet.

  • Calories 610
  • Protein 37g
  • Sodium 1830mg
  • Sat.Fat 11g
  • Sugar 8g

Skillet Chicken With Chipotle Corn Salsa

ingredients

Ingredients

1 pkg PERDUE® FIT & EASY® Boneless, Skinless Chicken Thighs
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
ingredients

Step one: Boil

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.

ingredients

Step two: Saute

Season chicken with 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 degrees F. Transfer chicken to a cutting board and let rest for 2 to 3 minutes. Slice into strips.

How to: Sauteing
ingredients

Step three: Simmer

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.

ingredients

Step four: Serve

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

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

TA DA!

Skillet Chicken With Chipotle Corn Salsa

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