Sonora Chicken With Skillet Corn

  • Yield: 4 servings

Ingredients

Chicken
4-- broiler-fryer chicken breast halves, skinned and boned
1/2teaspoon salt
1/4teaspoon pepper
1/2teaspoon ground cumin
1/3cup olive oil
1tablespoon olive oil
1/4cup fresh lime juice
1large garlic clove, crushed
3tablespoons chopped cilantro
Skillet Corn
2cups frozen corn
1/4cup chopped green pepper
1/4cup chopped sweet red pepper
1/4teaspoon dried crushed red pepper
1/4teaspoon salt
1/2cup rinsed and drained canned black beans
3tablespoons milk
1small avocado, cubed

Instructions

  1. Sprinkle chicken with salt, pepper and cumin; rub in with fingers. In medium dish, mix together olive oil, lime juice and garlic. Add chicken; marinate in refrigerator 30 minutes. Place large nonstick frypan over medium heat. Remove chicken from marinade and place in frypan. Saute, turning, about 10 minutes or until light brown and fork can be inserted in chicken with east. Remove to platter and keep warm. Prepare Skillet Corn. Place on serving platter. Sprinkle cilantro on top. Cut chicken crosswise in thick slices and arrange beside Skillet Corn. Makes 4 servings.
  2. Skillet Corn: In  medium frypan, place 2 cups frozen corn, 1/4 cup chopped green pepper, 1/4 cup chopped sweet red pepper, 1/4 teaspoon dried crushed red pepper, 1/4 teaspoon salt, 1/2 cup rinsed and drained canned black beans and 3 tablespoons milk.  Simmer on law  temperaure, stirring occasionally, about 4 minutes or until no milk remains.  Stir in 1 small avodado, cubed.