Eat at Home LIVE replay! We’re making SWEET AND SOUR CHICKEN, starting with our BASIC CHICKEN SKILLET recipe.
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!
15 Minute Chicken Fiesta Skillet
- 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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The story of this recipe creation comes with a little confession.
I wasn’t really paying as much attention to the beginning of the sermon on Sunday as I should have been. Instead, I was thinking of the plate of leftover chicken in the fridge and wondering how I could turn it into a quick lunch.
I promise I did try to pay attention to the preacher. Truly. I even know how the sermon ended and what the point was. One of my kids said it could all have been summed up in the phrase I say to them whenever they leave the house:
“Remember who you are and make good choices.”
But for the front part of the sermon, I was only remembering that chicken and trying to match it with things in the pantry.
And I have to admit, it was time well spent, because the end product of my imagination was this quick version of Chicken and Dressing Casserole.
Because you just don’t always have time for a meal to hang out in the oven for an hour before you eat it.
I only have the one photo of this. No ingredient photo either. We were hungry!
But here’s the nitty gritty of how you make it: [Read more…] about 15 Minute Skillet Chicken and Dressing Casserole
As much as I love my slow cooker, sometimes I just forget to load it until it’s too late. On days like that, a skillet can come in handy. Skillets cook things quicker than baking them and much quicker than a crockpot, of course.
The other night I decided to make a skillet version of Angel Chicken. This is altered a bit from the original Angel Chicken recipe. Instead of the Italian Seasoning mix, I used Herbs de Provence. You could use a favorite of herbs and spices in this dish, depending on what you have available and what you’re in the mood for.
Here’s what you’ll need: [Read more…] about Skillet Angel Chicken