Spicy Chicken & Corn Rbtn28 A

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Servings: 4 Difficulty: Advanced
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A zesty, one-skillet chicken and rice dish with corn and tomatoes
Spicy Chicken & Corn Rbtn28 A recipe image

This quick and easy skillet meal combines tender chicken pieces with sweet corn, stewed tomatoes, and fluffy rice. Seasoned with paprika, oregano, and a kick of red pepper, it offers a perfect balance of savory, spicy, and comforting flavors. The dish comes together in under 40 minutes, making it an ideal weeknight dinner or a hearty addition to a family gathering. Rich in protein and vegetables, it’s a satisfying meal that feels both homey and vibrant. Serve it hot, garnished with fresh parsley for a pop of color and freshness.

Spicy Chicken & Corn Rbtn28 A recipe image
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Spicy Chicken & Corn Rbtn28 A

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 23.3

Description

This quick and easy skillet meal combines tender chicken pieces with sweet corn, stewed tomatoes, and fluffy rice. Seasoned with paprika, oregano, and a kick of red pepper, it offers a perfect balance of savory, spicy, and comforting flavors. The dish comes together in under 40 minutes, making it an ideal weeknight dinner or a hearty addition to a family gathering. Rich in protein and vegetables, it&# 226;ÂÂs a satisfying meal that feels both homey and vibrant. Serve it hot, garnished with fresh parsley for a pop of color and freshness.

Ingredients

Directions

  1. Cut the chicken into 1 1/2-inch pieces.
  2. Chop 1/2 medium onion and 1 medium green pepper.
  3. In a large skillet, heat margarine or butter over medium-high heat.
  4. Add half of the chicken pieces and cook until browned, stirring often.
  5. Remove browned chicken from the skillet and set aside.
  6. Repeat the process with the remaining chicken pieces.
  7. In the same skillet, add the chopped onion and green pepper.
  8. Sprinkle with 1/2 teaspoon dried oregano leaves, 1/2 teaspoon paprika, 1/4 teaspoon black pepper, and 1/4 teaspoon ground red pepper.
  9. Cook the vegetables until tender-crisp, stirring often.
  10. Stir in 1 can (10 3/4 oz) Campbell's New Golden Corn Soup, 1 can (16 oz) stewed tomatoes, and 1 cup cooked rice.
  11. Heat the mixture to a boil.
  12. Return the cooked chicken to the skillet.
  13. Cover the skillet and cook over low heat for 5 minutes, or until the chicken is no longer pink.
  14. Stir gently before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 23.3kcal
% Daily Value *
Total Fat 2.6g4%
Saturated Fat 0.8g4%
Cholesterol 0.0mg0%
Sodium 38.4mg2%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Garnish with fresh parsley if desired.

Ensure chicken is fully cooked through; internal temperature should reach 165ðF (74ðC).

You can substitute butter for margarine for a richer flavor.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: spicy chicken, corn soup, skillet dinner, chicken rice, one pot meal, quick dinner, easy recipe, spicy appetizer, comfort food, chicken stew, tomato chicken, vegetable chicken, family meal, budget friendly, weeknight dinner
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