Skillet Chicken With Chipotle Corn Salsa

Show/Hide Skillet Chicken With Chipotle Corn Salsa
Serves 5 | Prep/Cook Time: 40 Min
Show/Hide
Print Now
Calories
610
Protein
37g
Sodium
1830mg
Sat.Fat
11g
Sugar
8g
INGREDIENTS
1 pkg PERDUE® FIT & EASY® Boneless, Skinless Chicken Thighs
1 box Mexican Rice
3 tbsp Extra Virgin Olive Oil, divided
1 tsp GOYA® 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
INSTRUCTIONS
Show/Hide
STEP 1: 
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.
Show/Hide
STEP 2: 
Saute
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 degrees F. Transfer chicken to a cutting board and let rest for 2 to 3 minutes. Slice into strips.
Show/Hide
STEP 4: 
Serve
Serve sliced chicken on rise and top with corn salsa. Serve with tortilla chips and extra salsa.
Show/Hide
STEP 3: 
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.
TIP Show/Hide
To adjust the heat level, just add more or less Chipotle Peppers

Perdue