Chicken-Bacon Succotash with Corn, Peas, Tomatoes & Parsley

Directions

1. Cook the bacon in a skillet over medium-high heat until it’s crispy, about 3–5 minutes per side. Transfer to a paper towel–lined plate, leaving the fat in the pan.
2. Pat the chicken dry and cut it into bite-sized pieces; season with salt and pepper.
3. Return the skillet to medium-high heat and cook the chicken until it’s golden and cooked through, 4–5 minutes. Use a slotted spoon to move the chicken to a plate, leaving the juices behind.
4. On a clean cutting board, trim and slice the onion into thin half-moons and mince the garlic.
5. In the same skillet, add the onion, garlic, corn, and the spices. Cook, stirring occasionally, until the vegetables are tender and starting to brown, about 4–5 minutes.
6. Add the tomatoes (halved) and peas; stir to combine and cook until heated through, about 4 minutes.
7. Mince the parsley and crumble or chop the bacon; return the chicken, bacon, and parsley to the skillet and cook until everything is warmed through, about 2 minutes, reserving a small amount of parsley for garnish.
8. Divide the succotash onto plates and sprinkle with the remaining parsley for garnish.