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Spicy Chicken

Trusted.Chef's picture
  Margarine/Butter 2 Tablespoon
  Boneless, skinless, chicken breasts 1 Pound, cut into 11/2 inch pieces
  Chopped green pepper 3⁄4 Cup (12 tbs) (1 Medium)
  Onion slices 1⁄2 Cup (8 tbs), cut into wedges (1 Medium)
  Dried oregano leaves 1⁄2 Teaspoon, crushed
  Paprika 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Ground red pepper 1⁄4 Teaspoon (Cayenne)
  Stewed tomatoes 16 Ounce, cut up (1 Can)
  Condensed golden corn soup 10 3⁄4 Ounce (1 Can)
  Cooked rice 1 Cup (16 tbs)
  Fresh rosemary sprig 1 (For Garnish)

1. In a large, flat skillet melt and heat half the margarine or butter over medium-high flame.
2. When hot but not smoking, add the chicken strips and stir fry for about 5 minutes until evenly browned and almost tender.
3. Remove the chicken from pan onto a platter.
4. Melt the remaining fat and add to the pan the vegetables, herb and spices.
5. Sauté until crisp but softened.
6. Add the tomatoes and rice and sauté a few minutes more.
7. Pour in the soup.
8. Stir to blend and heat, stirring occasionally, until it begins comes to a boil.
9. Return the chicken pieces to the pan.
10. Reduce heat, cover pan and simmer chicken for 5 minutes, stirring occasionally, until chicken is tender and heated through.

11. Divide between 2 dinner bowls.
12. Garnish with rosemary and serve hot.

Recipe Summary

Difficulty Level: 
Very Easy
Main Dish
Rice, Chicken
Quick, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes

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Your rating: None
Average: 4.4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 662 Calories from Fat 160

% Daily Value*

Total Fat 18 g27.7%

Saturated Fat 3.1 g15.4%

Trans Fat 0.1 g

Cholesterol 131.5 mg43.8%

Sodium 825.3 mg34.4%

Total Carbohydrates 63 g21%

Dietary Fiber 5.2 g20.6%

Sugars 15.8 g

Protein 60 g120.5%

Vitamin A 47.9% Vitamin C 112.1%

Calcium 19.8% Iron 35.4%

*Based on a 2000 Calorie diet


Spicy Chicken Recipe