HUGE flavor and all in one pan with minimal time effort gets a delicious, hearty meal on the table on the busiest night or for a casual get together in record time.
SOUTHWEST CHICKEN SKILLET serves 4-6
1 tablespoon avocado oil
1½ pounds boneless skinless chicken thighs, (6 pieces)
1 + 1 teaspoons Pampered Chef Street Corn Seasoning Mix or Chile lime
1 onion, chopped
½ cup Peppadew peppers
15 ounce can fire-roasted diced tomatoes, drained
15 ounce can black beans, drained and rinsed
15 ounce can fire roasted corn, drained
4 oz. (1 cup) grated Colby jack cheese
Taco-size tortillas, Optional for Serving
Chopped cilantro, Optional for Serving
Salsa, Optional for Serving
Lime wedges, Optional for Serving
Guacamole, Optional for Serving
Sour Cream, Optional for Serving
Pampered Chef Cilantro-Lime Rice Meal Mix (prepared according to the package), optional
- Heat the oil 2–3 minutes over medium heat in deep skillet.
- Season both sides of the chicken thighs with half of the seasoning mix.
- Sear the chicken 5–6 minutes, or until they release easily.
- Flip and cook for another 2 minutes.
- Remove the chicken from the skillet.
- Add the onion, cooking 6-7 minutes until softened.
- Add the tomatoes, beans, corn, and remaining seasoning mix; stirring to combine.
- Nestle the chicken into the pan along with any juices.
- Top each piece of chicken with cheese.
- Sprinkle Peppadew peppers around chicken pieces.
- Cover with the lid, reduce the heat to low, and cook until the chicken, cooking 10-15 minutes until chicken is cooked through.
- Serve over Cilantro-Lime Rice or in warmed tortillas and topped as desired with cilantro, lime wedges, sour cream and guacamole.