Andy's Skillet Supper

This is the kind of recipe that saves you on a Tuesday night: bite-sized chicken sautéed with onions and Southwestern spices, then simmered in V8 juice and chicken broth until tender.

Kidney beans (liquid and all) go in for the last 10 minutes, soaking up flavor while the whole thing thickens into a saucy, satisfying skillet meal.

Serve over fluffy rice for a one-pan dinner that feels like more effort than it actually takes.

Kitchen Tips

• Cut chicken small: Half-inch pieces cook fast and evenly (no raw centers, no dry edges).
• Don’t drain the beans: The bean liquid adds body and helps thicken the sauce naturally.
• Stir occasionally: Check and stir every few minutes during simmering to prevent sticking.
• Use leftover rice: This is a great way to use up yesterday’s rice (just reheat it while the skillet simmers).

Variations

• Swap beans: Black beans or pinto beans work just as well as kidney beans.
• Add bell peppers: Toss in diced green or red bell peppers when cooking the onions for extra color and crunch.