This Recipe is Not Boooooorrrrrrriiiinnnnngggggg

It is always interesting how life moves in circles.

When I went off to The Ohio State University, I had a much better idea of what I didn’t want to do than what I did want to do. I was really good at math, but the sciences just didn’t interest me. With no aptitude for foreign language, that was out. Business? Boooooorrrrrrriiiinnnnngggggg.

The university put all of us undecided into a survey class where we explored majors and later, careers. Most of the class was uninteresting, but they had several sets of questionnaires that would ask you questions of what you liked and your set of answers would drive a recommended career. I went through three sets of questions like, “Do you prefer to work as part of a group or by yourself?” and “Would you prefer to work outside, even in inclimate weather, or in an office building?”. All three sets ended up pointing me to the same career, Public Relations.

At OSU, Public Relations was housed in the School of Journalism, and you were required to take many journalism related classes. As a result I was a reporter, photographer and copy editor for the school paper, The Lantern (daily circulation of 50,000 – larger than many, many towns). Upon graduation, I sought a public relations job but never ended up in one. As I was the first generation to have a computer in the house (starting with a Radio Shack TRS-80), my first three post-graduation jobs were related to technology. Now, and after earning my MBA, I’m in business (generally not Boooooorrrrrrriiiinnnnngggggg.)

This recipe was very flavorful and gorgeous to look at.

I don’t often cook with chicken tenders as I’ll usually just slice up some breasts, but I had several chicken tender recipes I wanted to try so bought a mega pack.

Cooking the tenders.

And the veggies.

With the spices, salsa and corn this turns into such a great dish.

Mexican Chicken Skillet


  • 1 tbsp olive oil, plus 2 tsp
  • 8 chicken tenderloins
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 cup green bell pepper strips
  • 1/2 cup red bell pepper strips
  • 1 onion, thinly sliced
  • 1/2 cup frozen whole kernel corn
  • 1 cup salsa


In a skillet, heat the 1 tbsp of olive oil over medium high heat. Add chicken and stir fry 3 minutes. Stir in all 3 spices. Remove chicken from skillet and set aside.

Add remaining oil to skillet, and heat over medium high heat. Add the green and red bell pepper and onion, stir frying together for about 3 minutes.

Return the chicken to the skillet and stir in the corn and salsa. Stir fry 2 minutes longer or until all is thoroughly heated.


Tags: , , , , , , , , , , , , , , , , ,

Categories: Chicken, Fried, kosher, Low Carb, Lunch, Main Dish 2, Mexican, Recipes, vegetable3

Author:The Ranting Chef

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4 Comments on “This Recipe is Not Boooooorrrrrrriiiinnnnngggggg”

  1. November 27, 2012 at 12:41 pm #

    I’ve made something similar but minus the bell peppers. I usually shred the chicken in the pan and use it as filler for chicken tacos. Damn! I should have gotten salsa instead of BBQ sauce at the grocery store this morning. 😦


  2. November 28, 2012 at 3:23 am #

    Again you gave me the idea for dinner 🙂


  3. November 30, 2012 at 4:03 pm #

    Can I make it without the corn – will it lose something major? Corn and I – not FRIENDS! Love the pictures – helps me actually accomplish what I set out to do!



  1. I Love Me Some Salsa | Rantings of an Amateur Chef - February 26, 2015

    […] Mexican Chicken Skillet […]


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