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fresh - Chicken w/Mushrooms + SweetCorn




Source of Recipe


practical recipes
fresh - Chicken w/Mushrooms + SweetCorn Skillet Meal

1 tablespoon oil
1 pound boneless, skinless chicken breasts or thighs, cut in 1-inch pieces
4 ears fresh supersweet corn, husked, cut in 2-inch pieces
1 medium zucchini, sliced crosswise (about 1-1/2 cups)
1 medium onion, halved and sliced (about 1 cup)
3 small plum tomatoes, cut lengthwise in thin wedges
1 to 2 chipotles from a can or jar of chipotles in adobo sauce,
chopped and 2 tablespoons of adobo sauce*
1/2 teaspoon salt

In a large skillet, over medium-high heat, heat oil. Add chicken; cook and
stir until browned on all sides, about 5 minutes. Add corn, zucchini and onion.
Cover and cook, stirring occasionally, until vegetables soften, about 5 minutes.
Stir in tomatoes, chipotles and salt. Cook, covered, until corn and chicken are
cooked through, 2 to 3 minutes longer. Serve in shallow soup bowls.

Yield: 4 portions

*Jarred or canned chipotles in adobo sauce, a smoky, mildly spicy pepper
in sauce, are available in the Hispanic food section of most supermarkets.
Leftover chipotles in the sauce can be frozen in small freezer bags or
containers. Though the flavor will not be the same, 1 tablespoon of chili
powder stirred into 2 tablespoons of catsup can replace the chipotles
and the adobo sauce.