Skillet Chicken With Chipotle Corn Salsa
The flavors of adobo, and black beans, and Mexican rice bring this skillet chicken with chipotle corn salsa to life. Use whole kernel corn for the best results.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.perdue.com.
Cooking tools:
- Instant-read thermometer
- Saucepan
- Skillet
- Cutting board
- Chef's knife
- Colander
- Measuring cup
- Measuring spoon
- Fork
- Spoon
- Stove
- Plate
Ingredients
- 1 pkg. PERDUE® Fresh Boneless Skinless Chicken Thighs
- 1 box Mexican Rice
- 3 tbsp. Extra Virgin Olive Oil
- 1 tsp. Adobo All-Purpose Seasoning with Pepper
- 1 jar Pico de Gallo Salsa
- 3 tbsp. Chipotle Peppers in Adobo Sauce
- chopped with sauce
- about 3 peppers
- 1 can Low Sodium Black Beans
- rinsed and drained
- 1 can Whole Kernel Corn
- drained
- 1 lime
- juiced
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