This is one of those fall-back kind of recipes. You can vary it in a million ways. And as long as you have cooked chicken in the freezer, you can have this dish on the table in just 15 minutes. If you have to cook the chicken it will take a bit longer, but it’s still a quick meal. Use the Basic Chicken Skillet instructions to get started if you’re using raw chicken. You could also go vegetarian and leave out the meat altogether.
I came up with this on the way home from church last Sunday. I hadn’t made any kind of plan for lunch, so while we drove home I took a mental inventory of ingredients in the kitchen. I do this on purpose sometimes, because it forces me to create easy recipes with common ingredients.
This skillet dish is an adaptation of Chicken Fiesta with Black Beans in the Slow Cooker. That post is old – one of the first posts I ever wrote on this site over seven years ago! The photo is terrible (I really need to snap some new ones). The recipe is stellar though and it’s one of our family favorites.
Unfortunately, on Sunday I didn’t have any black beans so I subbed kidney beans instead. I don’t have an ingredient photo for you this time either. We were in a big hurry to sit down and eat. I didn’t think to take photos until a day or two later, after we’d eaten nearly all the leftovers. You’d think after seven years that I’d be a better food blogger!
Serves: 6-8 servings
- 2 Tbs. vegetable oil
- 1 onion, chopped
- 1 green pepper, chopped
- 1 clove garlic, crushed
- 2-3 cups cooked chicken, chopped
- 1 can diced tomatoes, with juice
- 1 can corn, drained
- 1 can black beans or kidney beans, drained and rinsed
- 1 Tbs. cumin
- 1 tsp. chili powder
- salt to taste
- Heat oil in large skillet over medium heat.
- Add onion, green pepper and garlic to skillet and cook until onion is soft.
- Add chicken, tomatoes, corn, beans and spices.
- Heat over medium heat until it's all hot through.
- Serve in tortillas, over cornbread or with tortilla chips.
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