Skillet Festive Chicken
Chili-dusted chicken pieces browned and simmered in a saucy mix of diced tomatoes, green chilies, black olives, and fresh cilantro. Serve over rice for a Southwestern one-skillet meal.
YIELD
4 servingsPREP
10 minCOOK
50 minREADY
60 minThis chicken brings the fiesta to your skillet.
Pieces of chicken get shaken in a bag with flour, garlic salt, and chili powder, then browned until crisp in oil.
Diced tomatoes, green chilies, sliced black olives, onion, cilantro, and garlic powder get mixed together and poured right over the top.
Forty minutes under a lid and the chicken is fall-off-the-bone tender, swimming in a chunky, Southwestern-style sauce.
Spoon it all over a big plate of hot rice and let the sauce soak in.
Pro Tips
- Shake the chicken in small batches so each piece gets evenly coated. Overcrowding the bag means patchy coverage
- Brown the chicken well before adding the sauce. That flour coating turns into a crispy crust that thickens the sauce as it simmers
- Use bone-in pieces for the juiciest result. Thighs and drumsticks hold up best during the 40-minute braise
- Add a squeeze of lime and a dollop of sour cream on top when serving for a fresh contrast
Ingredients
Directions
Rinse chicken well.
In a bag combine flour, salt and chili powder.
Shake chicken a few pieces at a time in flour mixture to coat.
In large skillet brown chicken in oil. In bowl combine remaining ingredients except rice, mix well.
Pour mixture over chicken.
Simmer, covered, 40 minutes or until done.
Serve over rice.
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