Simple Supper Saturday – Easy hot and spicy chicken

On my menu plans last week I had an idea for easy hot and spicy chicken to try for Tuesday night along with some leftovers ideas. It was just something I came up with while searching the pantry for things I have on hand already. Everything turned out really good so I thought I’d share it here.

Season some chicken breasts with sea salt and fresh ground pepper, brown on each side in little olive oil in a large oven safe skillet – if you don’t have an oven safe skillet you can transfer the chicken to a baking dish – and really the browning is just for aesthetics. It isn’t required to brown it but it just looks more appetizing and it does help seal in the juices too.

Pour a can of the Hot Rotel over the browned chicken. If you don’t like hot, spicy foods you can just use a can of diced tomatoes instead. Any kind of salsa would work well for this too. Bake for about 20 minutes at 350 or until chicken is done.

I served this with Mexican rice and cheesy refried beans the first night – the rice was a packaged rice, Vigo Mexican rice. The refried beans were canned topped with shredded colby jack cheese and baked alongside the chicken – so sue me for using canned and packaged, this recipe meme is all about simple! 😉

For the second night I shredded the leftover chicken, heated and wrapped the leftover refried beans, rice and chicken in warm burrito shells – what a hit with the hubby and kids!

I still had a very small container left of the chicken and Rotel mix which went into to freezer to use another night for a Mexican pizza topping or a spicy chicken soup. This was a great meal stretching recipe.

Hope you’ll join in and link your simple supper ideas!


Don’t you just love little surprises like this? How great that it worksed so well in such a variety of ways. I hope to see you at Crock Pot Wednesdays this week. I’ll be back later of Simple Supper Saturday. Thanks for hosting.