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A skillet witch chicken, rice, vegetables and lime wedges

Southwest Chicken Skillet

Sophia Kaur's recipe for an easy Southwest-style skillet made with store-bought rotisserie chicken.
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Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 2 tbsp olive oil
  • 1 shallot or small yellow onion chopped
  • 4-5 cloves garlic finely minced
  • 2 yellow squashes
  • 1 red bell pepper chopped
  • 1 cup sweet corn kernels drained
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbsp tomato paste
  • ΒΌ cup hot water
  • 2 tbsp Cajun seasoning
  • 1 rotisserie chicken shredded
  • 1 cup chopped cilantro
  • 1 lime optional
  • shredded cheese optional

Instructions
 

  • Into a skillet over medium heat, add the olive oil, shallots and garlic. Cook for 3 to 4 minutes.
  • Add in the yellow squash, red bell pepper and corn and season with the salt and pepper. Cook for only another minute or 2 until the veggies are tender. Add in the tomato paste and hot water and combine. Season with the Cajun seasoning and stir to combine.
  • Fold in the rotisserie chicken and top with the cilantro. My husband likes to add a squeeze of fresh lime; I on the other hand add a handful of cheese. Either option will make you close your eyes and savor the party in your mouth at first bite.