DCL Fall Recipes: Sweet and Spicy Chicken, Corn and Black Bean Salsa Featured

DCL Fall Recipes: Sweet and Spicy Chicken, Corn and Black Bean Salsa Amy Poore

November is such a wonderful month, as we usher in the holiday season. And yes, I’m busily preparing for our annual feast, but I also enjoy making meals the rest of the month, too. This sweet and spicy chicken is perfect for those busy weekdays, and you can make it as spicy as you like. And yes, I’m aware there are several big football games this month, not the least of which is the Iron Bowl. Whether you’re heading to tailgate on the Quad with friends or throwing a home watch party, whip up this corn and black bean salsa/dip and watch it disappear. 

I hope all of you have a wonderful Thanksgiving, and bon appétit!

Corn and Black Bean Salsa/Dip

1 can black beans, drained and rinsed 

1 can white shoe peg corn, drained 

1 can mild green chilies, drained 

1/2 red pepper, chopped 

2 Tablespoons chopped jalapeños 

3/4 cup chopped cilantro 

1/3 cup apple cider vinegar 

2 1/2 Tablespoons vegetable oil 

Salt and pepper to taste


Mix all ingredients in a large bowl, cover with plastic wrap, and chill in the refrigerator for at least 2 hours.  

Stir well before serving. Stir occasionally throughout the time that it is served. 

Double the recipe for a large crowd. 


Sweet and Spicy Chicken

1 1/4 pounds boneless, skinless chicken breasts cut into 1-inch pieces 

1/3 cup cornstarch 

2 eggs, beaten 

3 tablespoons vegetable oil 

1/3 cup Buffalo hot sauce 

1/2 cup brown sugar 

1 tablespoon rice vinegar 

1/4 teaspoon red pepper flakes (or more to taste) 

1/4 cup sliced green onions 

Salt and pepper to taste 

Cooking spray 

4 cups cooked rice 

Preheat oven to 350 degrees. 

Line a 9x13 baking dish with foil and spray with cooking spray.  

In a large bowl, season chicken with salt and pepper, sprinkle on cornstarch, and toss to coat. 

Heat oil in a large skillet over medium-high heat. 

Dip each chicken piece in beaten eggs, and place in skillet. Brown each side, then place in a single layer in the baking dish. 

Whisk together buffalo sauce, brown sugar, rice vinegar, and red pepper flakes, and pour over chicken. 

Bake for 35 minutes. 

Serve over rice, and sprinkle with chopped green onions.


Amy Poore is a Tuscaloosa mom, a wife, and a foodie. To see more of Amy's delicious recipes, visit her blog, Poore Amy, at pooreamy.com.   

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Druid City Living (DCL) is Tuscaloosa, Alabama's premier community newspaper, covering the great people, places and activities of the area.



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