Monday, March 7, 2011

Sizzling Rivalry

Makes 4 Servings

4 medium red potatoes, unpeeled, cut into cubes
1 pound boneless, skinless chicken or turkey breasts, cut into 1-inch cubes
1 tbsp vegetable oil
1 cup each whole kernel corn and canned black beans (drain and rinse the beans)
3/4 cup chopped green onions
1 1/2 cups salsa
1/4 cup chopped fresh cilantro

1.  Steam the cubed potatoes until tender, about 15 minutes.  (Alternatively, cook them in the microwave with a small amount of water, covered with plastic wrap, for about 10 minutes)

2.  While potatoes are cooking, spray a wide non-stick skillet or work with non-stick spray.  Add chicken and cook over high heat until no longer pink, about 5 minutes.  Continue to cook until chicken is lightly browned.  Remove chicken from skillet.  Add vegetable oil and steamed potatoes to same skillet.  Cook until potatoes are lightly browned, stirring often.

3.  Stir in cooked chicken, corn, beans, onions, and salsa.  Reduce heat to medium and cook until heated through, 4-5 minutes.  Stir in cilantro.  Remove from heat and serve immediately.

Recipe taken from

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