RCI-MT.004.0377.001
Fast Chicken Fiesta
Makes 6 servings
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- 2½ to 3 pounds
- salt1 unitground black pepper and paprika
- 2 tablespoons
- ¼ pound
- ¾ cup
- ¾ cup
- 3 cups
- x 11-ounce can whole kernel corn with peppers1 unitundrained
- 2 teaspoons
Method
1
Season chicken pieces generously with salt, ground black pepper, and paprika, distributing evenly on all sides.
2
Heat butter or margarine in a large skillet or Dutch oven over medium-high heat until melted and foaming.
2 minutes
3
Brown the seasoned chicken pieces in batches for 4-5 minutes per side, transferring to a plate once golden; do not crowd the pan.
10 minutes
4
Add bulk pork sausage to the same skillet and cook over medium heat, breaking it into small pieces, until no longer pink, about 5-7 minutes.
6 minutes
5
Stir in sliced celery and sliced green onions, cooking for 2-3 minutes until slightly softened.
3 minutes
6
Return chicken pieces to the skillet and add the cooked rice, spreading evenly throughout.
2 minutes
7
Pour the entire 11-ounce can of whole kernel corn with peppers (including liquid) over the rice and chicken mixture.
1 minutes
8
Drizzle lemon juice over the top and gently stir all ingredients together until well combined.
1 minutes
9
Reduce heat to medium-low, cover the skillet, and simmer for 10-12 minutes until chicken is cooked through and flavors have melded.
11 minutes
10
Remove from heat and let stand covered for 2-3 minutes before serving directly from the skillet or transferring to a serving platter.