Zesty Mexican Chicken & Potato Skillet

Zesty Mexican Chicken & Potato Skillet ingredients

• 1.5 lbs Chicken breast
• 2 medium Russet potatoes
• 1 medium Yellow onion
• 0.5 head Green cabbage
• 1 10 oz can Canned diced tomatoes with green chilies
• 0.5 cup Chicken broth
• 2 tbsp Olive oil
• 1 tbsp Cumin
• 1 tbsp Chili powder
• 1 tsp Smoked paprika
• 1 tsp Garlic powder
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Fresh lime juice
• 0.25 cup Fresh cilantro

How to make Zesty Mexican Chicken & Potato Skillet

1. In a medium bowl, toss the 1.5 lbs of cubed chicken with 1 tablespoon of olive oil, 1 teaspoon of cumin, 1 teaspoon of chili powder, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until the chicken is evenly coated.
2. Heat the remaining 1 tablespoon of olive oil in a large, heavy-bottomed skillet or cast-iron pan over medium-high heat. Add the seasoned chicken and cook for 4-5 minutes, stirring occasionally, until it is browned on all sides and mostly cooked through. Remove the chicken from the skillet and set it aside.
3. Add the 1/2-inch diced potatoes and chopped onion to the same skillet. Cook for 8-10 minutes, stirring occasionally, until the potatoes begin to soften and lightly brown, and the onion is translucent. If the potatoes are cooking too slowly, you can cover the pan for a few minutes to steam them.
4. Stir in the remaining 2 teaspoons of chili powder and 2 teaspoons of cumin with the potatoes and onion. Cook for 1 minute, stirring constantly, allowing the spices to become fragrant and toast lightly.
5. Return the cooked chicken to the skillet. Add the thinly shredded cabbage, the 10 oz can of undrained diced tomatoes with green chilies, and 1/2 cup of chicken broth. Stir everything together well, ensuring all ingredients are combined.
6. Bring the mixture to a simmer, then reduce the heat to medium-low, cover the skillet, and cook for 5-7 minutes, or until the cabbage is tender and the potatoes are fully cooked and fork-tender.
7. Remove the skillet from the heat. Stir in the 2 tablespoons of fresh lime juice and remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, or adjust to taste. The lime juice brightens the flavors significantly.
8. Garnish generously with fresh chopped cilantro before serving hot, perhaps with warm tortillas or rice, for a quick and satisfying Mexican-inspired dinner.

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