Mexican Chicken Skillet

by Pamela

Mexican Chicken Skillet

With all the running around this month, who has time to fuss around with a complicated dinner? This easy Mexican chicken skillet is a one pot dish that you can have on the table in 30 minutes.

I know December usually means lots of posts about cookies, candies and other various sweets, but let’s face it…you need to eat dinner too and it’s not going to be a handful of cookies. Or, it shouldn’t be.

This easy Mexican chicken skillet is on the table in 30 minutes

Those rotisserie chickens from the grocery store can be a life saver this time of year, but sometimes you want to eat something a little bit more than just chicken with a side salad. Something that’s a little more warming and filling, but still requires minimal effort to throw together.

How about something that’s easy and delicious? This Mexican chicken skillet is one of those dinners that just requires you to dump and cook the ingredients. How easy is that? There’s a little bit of sauteing to be done, but that’s about the hardest thing you need to do when making this dish. And cleanup is a breeze, since it’s all contained in one pan. I’ve got your back!

Mexican Chicken Skillet
 
Prep time
Cook time
Total time
 
These flavorful Mexican chicken skillet is as easy as it is tasty. Salsa, chicken and black beans come together in this one pot meal in 30 minutes.
Author:
Recipe type: Dinner
Cuisine: American
Serves: 4-6
Ingredients
  • 1 onion, diced
  • 2 tablespoons olive oil
  • 3 cups cooked, shredded chicken
  • 1 8 ounce can tomato sauce
  • 1 12 ounce jar salsa
  • 1½ cups chicken stock
  • 1 15 ounce can black beans, drained
  • 1 teaspoon ground coriander
  • 1 teaspoon kosher salt
  • ½ teaspoon ground cumin
  • 1 cup rice (I used long grain)
  • 1 small bunch green onions, chopped (including green tops)
  • 2 handfuls sharp cheddar cheese
  • 1 avocado, diced
Instructions
  1. In a large skillet, heat olive oil over medium high heat,.
  2. Add onions to pan and saute until they begin to soften (5-7 minutes).
  3. Add the next 9 ingredients to the pan and give everything a good stir. Cover and let cook for 15 minutes.
  4. Remove the lid and give everything another good stir and cook for another 5 minutes uncovered.
  5. Remove pan from heat and top with cheese, onions and avocado. (The cheese will melt all on its own because the mixture is so hot.
  6. Serve with sour cream if you like.
Notes
You can control the spiciness of this dish by using mild or hot salsa. You could also toss in some chopped jalapenos if you really want to amp up the heat.

 

Welcome to My Man's Belly! Leave me a comment and let me know what you think about the site or if there's a recipe you'd like to see here. Have a great day.

2 comments

sippitysup December 5, 2015 at 5:51 pm

I guess you’re telling me to put this handful of cookies down and reach for the skillet… GREG

Pamela December 8, 2015 at 3:29 pm

I would never! Besides, I know you’re a great multi-tasker…so you can do both Greg.

Leave a Comment