Day 30: Spicy Skillet Chicken with a Twist

After a long day of cleaning house and dealing with my demanding two-year-old, I really wanted to fix something simple that I didn't spend a lot of time preparing. I had an idea of what I was wanting, and just decided to go for it, deriving most of my inspiration from this dish. What came out was anything but traditional Southwest Chicken as the original recipe implies. My hubby likened it to some kind of Indian fusion food. Parts of the flavor reminded me of the little Balinese place we frequent in town, but then the spiciness was different from their dishes. So I really have no idea what to call it.

Ummm... Chicken was thawing. Everything else is here though... oops. Except for the fact  that I have an extra chili powder out and don't have the garlic and onion powder in the pic. Can you tell I'm tired? Ok. I'll shut up now since this is the longest caption in the world. Did I mention I babble when I'm tired?

Spicy Skillet Chicken with a Twist
4 skinless chicken breast halves
1 tablespoon olive oil
1 (10 oz.) can diced tomatoes with green chili peppers
1 (15 oz.) can black beans, drained
1 (8.75 oz.) can corn, drained
1/4 t ground cumin
1/4 t garlic powder
1/4 t onion powder
1 1/2 t chili powder

First, I thawed the chicken while I heated up the oil in a very large skillet. Next, I pan-seared the chicken on both sides before adding in the diced tomatoes and chili peppers, black beans and corn, reducing the heat to a simmer and covering. I let it sit and simmer for about 20 minutes, coming in every so often to flip the chicken breasts and stir the skillet a bit. At the 10 minute mark I added in all the spices, stirring them throughout the mixture well, then recovered the skillet and let it finish stewing for 10 more minutes. I paired the dish with a bed of Spanish rice.

Ratings from the Experts*: I liked it and the flavor wasn't weird tasting, it was just different. It had tons of taste variation but was a bit on the spicy side for both hubby and I. I'd give it about a 7 due to the spiciness. I would make it again but definitely hold off on the chili powder a little and top with a little more cheese. On the good side (sans cheese) this dish was very very low fat at around 7 grams per serving!

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