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Skillet Chicken with Corn and Salsa

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Skillet Chicken with Corn and Salsa

Skillet Chicken with Corn and Salsa
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PREP TIME: 10min COOK TIME: 30min
Serves 4

PREP TIME: 10min COOK TIME: 30min
Serves 4

Ingredients

1 tsp. Adobo All-Purpose Seasoning with Pepper

1 box Mexican Rice

3 tbsp. Extra Virgin Olive Oil, divided

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 Adobo seasonings. In a large skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Sauté chicken until heated through.

Step 3

To the same skillet, add the salsa and chipotle peppers, simmer for 1 to 2 minutes. 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: TIP: To adjust the heat level, just add more or less Chipotle Peppers

Skillet Chicken with Corn and Salsa



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Serves 4 https://www.perdue.com/recipeimages/chicken-skillet-corn-220.jpg https://www.perdue.com/recipeimages/chicken-skillet-corn-220.jpg