I hate handling raw chicken. The ever-present threat of salmonella turns me into a raging germophobe whenever I have to deal with any kind of poultry. I spray everything in my kitchen that was in the vicinity of the chicken with disinfectant spray and then wipe it off with antibacterial cleaning wipes. It takes awhile for the smell of the cooking chicken to overpower the cleaner fumes.
But I love chicken. It’s tasty and healthy. To avoid contact with the raw version of one of my favorite meats I tend to buy several pounds at a time and cook it all at once. Baking is a favorite cooking method, as is the slow cooker. The chicken breast I used in this was cooked in the slow cooker, covered in spicy Rotel tomatoes. On the first day I shredded it and used it for taco filling. The next day I came up with this recipe.
Skillet meals like this are quick and easy. My dish is a great way to combine leftovers with common pantry ingredients to make a delicious meal. This one received rave reviews from my family. Raid the refrigerator for toppings and everybody can customize their rice with cheese, salsa, avocado, etc.
By the way, I wrote a little “truffle” sized bonus story featuring this recipe for my Bartonville series. I’ve set it up as an exclusive reward for liking my new Facebook page. If you’re interested in reading it, you can find my Facebook page here or by clicking on the icon in the sidebar. Just “Like” the page and then click on the Free Story tab. If you read it, stop back here and let me know what you think – and thank you for liking my page!
- 2 cups shredded, cooked chicken
- 1 - 10 oz. can Rotel diced tomatoes and green chilies, undrained
- 1 tablespoon chili powder
- ¼ teaspoon garlic powder
- 1 - 5.25 oz. can black beans, drained and rinsed
- ½ cup frozen corn, thawed
- 1 - 2.25 oz. can sliced black olives, drained
- ¼ cup chopped cilantro
- In a large skillet combine chicken and tomatoes. Bring to a simmer over medium-high heat. Add the rest of the ingredients, except the cilantro. Lower heat to medium and cook until everything is heated through, stirring frequently. Sprinkle with cilantro. Serve with any of the following: salsa, shredded cheese, diced avocado, sour cream or plain yogurt, diced onion, fresh or pickled jalapeno slices
This post is linked to Tasty Thursdays, Foodie Friday and Weekend Cooking