Spicy Chicken Recipe
Summary
Preparation Time5 MinCooking Time20 Min
Ready In25 MinDifficulty LevelVery Easy
Health IndexHealthyServings2
HealthyHigh Protein
Ingredients
| Butter margarine | 2 Tablespoon | |
| Skinless, boneless chicken breasts - 1 pound, cut into 1 1/2-inch pieces | ||
| Green pepper | 1 Medium | |
| Onion | 1 Medium, cut into wedges | |
| Oregano leaves | 1/2 Teaspoon, crushed | |
| Paprika | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Ground red pepper | 1/4 Teaspoon | |
| Stewed tomatoes | 1 Can (10oz) | |
| Corn | 1 Can (10oz), condensed | |
| Cooked rice | 1 Cup (16 tbs) | |
| Fresh rosemary - few sprigs, for garnish | ||
Directions
MAKING
1. In a large, flat skillet melt and heat half the margarine or butter over medium-high flame.
2. When hot but not smoking, add the chicken strips and stir fry for about 5 minutes until evenly browned and almost tender.
3. Remove the chicken from pan onto a platter.
4. Melt the remaining fat and add to the pan the vegetables, herb and spices.
5. Sauté until crisp but softened.
6. Add the tomatoes and rice and sauté a few minutes more.
7. Pour in the soup.
8. Stir to blend and heat, stirring occasionally, until it begins comes to a boil.
9. Return the chicken pieces to the pan.
10. Reduce heat, cover pan and simmer chicken for 5 minutes, stirring occasionally, until chicken is tender and heated through.
SERVING
11. Divide between 2 dinner bowls.
12. Garnish with rosemary and serve hot.
1. In a large, flat skillet melt and heat half the margarine or butter over medium-high flame.
2. When hot but not smoking, add the chicken strips and stir fry for about 5 minutes until evenly browned and almost tender.
3. Remove the chicken from pan onto a platter.
4. Melt the remaining fat and add to the pan the vegetables, herb and spices.
5. Sauté until crisp but softened.
6. Add the tomatoes and rice and sauté a few minutes more.
7. Pour in the soup.
8. Stir to blend and heat, stirring occasionally, until it begins comes to a boil.
9. Return the chicken pieces to the pan.
10. Reduce heat, cover pan and simmer chicken for 5 minutes, stirring occasionally, until chicken is tender and heated through.
SERVING
11. Divide between 2 dinner bowls.
12. Garnish with rosemary and serve hot.
Chef
