As soon as I tasted the Pan Fried Southwest Chicken that I made a week or so ago, I knew that those spices would be an awesome variation on the Indian Chicken Bits that have been a family favorite for a couple of years now. Chicken Bits are my go-to, “I don’t really want to think about what’s for dinner” kind of meal. The whole family loves them and they are a fuss free main dish guaranteed to be a success. I’ve made this chicken twice in the past week and we didn’t have a bite leftover either time.
This is really simple weeknight meal, easily start to finish in less than 30 minutes. It takes about 10 minutes to prep the chicken, but that’s the real extent of the work. It gets diced into really tiny 1/2″ pieces and then tossed in a big ziploc with plenty of spices. Then the chicken sits on the counter and absorbs the spices for a bit while I prep the rest of the meal. The chicken is great with roasted broccoli and potatoes or sometimes I make Spanish rice to go with it. When the sides are almost finished cooking, I toss the chicken in a super hot skillet and cook it just before serving.