Spicy Chicken

Here is a great recipe from Campbell's "No Time To Cook" recipe book. It was spicy and delicious. Very souplike. Yummy.

Ingredients

2 tbsp butter
1 pound skinless, boneless chicken breasts, cut into 1 ½ inch pieces
1 medium green pepper, chopped (about ¾ cup)
1 medium onion, chopped (about ½ cup)
½ tsp dried oregano leaves, crushed
½ tsp paprika
¼ tsp black pepper
¼ tsp ground red pepper (cayenne)
1 can (about 16 ounces) stewed tomatoes, cut up
1 can (about 10 ounces) Corn
1 cup COOKED rice

Directions

In 10-inch skillet over medium-high heat, in 1 tbsp hot butter, cook half of the chicken until browned, stirring often. Remove; set aside. Repeat with remaining chicken.

Reduce heat to medium. In same skillet, in remaining 1 tbsp hot butter, cook green pepper, onion, dried oregano, paprika, black pepper and red pepper until vegetables are tender-crisp, stirring often.

Stir in tomatoes, corn and rice. Heat to boiling. Return chicken to skillet. Reduce heat to low. Cover; cook 5 minutes or until chicken is no longer pink, stirring occasionally.