Sunset Chicken

by Lori on April 5, 2011

March is one of those months that I’m happy to see in my rear view mirror, so to speak.  Filled with personal commitments and seasonal illness, it seemed to drag on.  To make matters worse, it had to have been the dullest and most uninspiring in terms of food.  While the farmers market continued to offer excellent, fresh produce, so much of it was the same since fall and it was beginning to look redundant.  So I did what I always do when this happens: I pulled out the cookbooks and magazines and tried to find something new.

It didn’t take long to find something, and this recipe made good use of pantry, freezer and fresh ingredients that I happened to have on hand, which is always nice.  And with a bit of pre-planning (to defrost the chicken), it all came together in minutes.  This is music to a busy mom’s ears, or for anyone who is looking to increase their weeknight meal repertoire.  And it is a hearty and flavorful dish to call upon again and again or anytime you find yourself on the cusp between seasons.

Recipe from Dining By Design: Stylish Recipes, Savory Settings

3 to 4 boneless, skinless chicken breasts
1 (14.5 ounce) can diced tomatoes
1 tablespoon chili powder
1 (15.5 ounce) can pinto or black beans
1 1/4 cups frozen corn
1/4 cup sliced green onions
1 small can diced chiles
Salt and pepper to taste

Possible garnishes: shredded cheese, sliced avocado, lime, sour cream, cilantro, or salsa

Combine the chicken, tomatoes and chili powder in a large skillet.  Cook over medium-high heat for 30 minutes or until the chicken is cooked through and the juices are clear and the sauce is slightly reduced.

Add the beans, corn, and chiles.  Season with the salt and pepper.  Simmer for 5 to 7 minutes.  Sprinkle with green onions.  Serve over rice and top with cheese and any other garnish you wish.

Serves 4.


  • I used pinto beans even though my preference would have been to use black beans.  My kids are not big on beans, so I went with something that would blend in and not be so identifiable.
  • I served over Trader Joe’s brown rice that I keep on hand in my freezer.  A huge time saver!
  • You could easily use this as a filling for a burrito by scooping the filling with a slotted spoon.  The remaining sauce can be used to pour over the burrito itself to make it “wet.”  I’m going to do it this way next time.
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{ 4 comments… read them below or add one }

yummy supper April 6, 2011 at 12:55 am

Lori, So funny… even half way around the world, we are making similar things for dinner. We were craving Mexican food and made improvised Mexican Tortilla Soup that looks very similar to your stew. But I love that you have beans,corn and rice in the mix. Truly a meal in a bowl! Looks delish! And so cute with your yellow le creuset:)


kellypea April 8, 2011 at 1:31 am

Well this looks mighty tasty! Especially on this not so warm and sunny San Diego day. You're ahead of me, because I haven't been to the farmer's market in quite a while. It's probably a food blogger's crime : / I'm with you on looking forward…See you in Atlanta!


Lemons and Lavender April 8, 2011 at 5:51 pm

Hi E, you know what they say about great minds!


Lemons and Lavender April 8, 2011 at 6:08 pm

kellypea, Thank you! If the food blogging police would make a prison where we would be locked up and force-fed excellent meals – as a means of punishment for our offenses – I would purposely go rogue! I could use a vacation…


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