Hot Pepper Succotash is a spicy, quick version of this American staple. Succotash is a dish Native Americans made from the corn and beans they grew side by side in their fields. When they harvested the patch, they cooked the vegetables together and called it succotash, their word for “hodgepodge.”
— Any type of boneless cooked chicken can be used including chicken strips, or heat up leftover chicken or turkey.
— Walnuts or pistachios can be substituted for pecans.
— Place succotash in microwave.
— While succotash cooks, make chicken dish.
To buy: 10 ounces cooked or rotisserie boneless, skinless chicken breast, 1 small bottle maple syrup, 1 small package unsalted broken pecans, 1 jar hot pepper jelly, 1 small package frozen corn kernels and 1 small package frozen lima beans.
Staples: vegetable oil spray, canola oil, salt and black peppercorns.
MAPLE PECAN CHICKEN
2 tablespoons maple syrup
1 tablespoon canola oil
Vegetable oil spray
10 ounces cooked or rotisserie boneless, skinless chicken breast
Salt and freshly ground black pepper
2 tablespoons coarsely chopped unsalted pecans
Mix maple syrup and canola oil together. Heat a nonstick skillet, just big enough to hold chicken in one layer, over medium-high heat. Spray with olive oil spray and add chicken, cover with a lid. Saute 2 minutes. Turn and sauté, covered, 1 minute. Remove skillet from heat and pour maple syrup mixture over chicken. Turn chicken over in the sauce and place on two dinner plates. Pour remaining sauce over chicken. Sprinkle pecans on top.
Yield 2 servings.
Per serving: 381 calories (43 percent from fat), 18.3 g fat (2 g saturated, 9.6 g monounsaturated), 126 mg cholesterol, 38.9 g protein, 14.9 g carbohydrates, 0.7 g fiber, 80 mg sodium.
HOT PEPPER SUCCOTASH
2 tablespoons hot pepper jelly
1 cup frozen corn kernels
1 cup frozen lima beans
Place all ingredients in a microwave-safe bowl. Cover with a plate or plastic wrap. Microwave on high 2 minutes. Toss well.
Yield 2 servings.
Stove-top method: Place hot pepper jelly, corn and lima beans in a skillet over medium-high heat. Saute 3 minutes. The vegetables only need to be warmed through
Per serving: 221 calories (4 percent from fat), 0.9 g fat (0.2 g saturated, 0.2 g monounsaturated), no cholesterol, 8.3 g protein, 47.9 g carbohydrates, 6.5 g fiber, 50 mg sodium.
(Linda Gassenheimer is an author of over 30 cookbooks. Her newest is “The 12-Week Diabetes Cookbook.” Find her on Facebook (@FoodNewsandViews) and Twitter (@LGassenheimer), and listen to her podcasts at www.880thebiz.com.)
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