Spicy Chicken

Course : Chicken
Serves: 4
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2 tablespoons margarine or butter
1 pound skinless boneless chicken breasts -- cut into 2 inch-pieces
1 medium green pepper -- chopped
1 medium onion -- chopped
1/2 teaspoon dried oregano leaves -- crushed
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoon ground red pepper
1 can stewed tomatoes -- abt. 16 oz.
1 can condensed golden corn soup -- abt. 10 3/4 ounces
1 cup cooked rice

Preparation / Directions:

In 10-inch skillet over medium-high heat, in 1 tablespoon hot margarine, cook half of the chicken until browned, stirring often. Remove; set aside. Repeat with remaining chicken. Reduce heat to medium. In same skillet, with remaining 1 tablespoon hot butter, cook green pepper, onion, dried oregano, paprika, black pepper, and red pepper until vegetables are tender-crisp, stirring often. Stir in tomatoes, soup and rice. Heat to boiling. Return chicken to skillet. Reduce heat to low. Cover; cook 5 minutes or until chicken is no longer pink, stirring occasionally. Garnish with fresh oregano, if desired.


Nutritional Information:

222 Calories (kcal); 2g Total Fat; (7% calories from fat); 29g Protein; 22g Carbohydrate; 66mg Cholesterol; 93mg Sodium

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