2 boneless skinless chicken thighs
14-18oz of Zatarain's Andouille Smoked Sausage or other rope sausage of choice
1 can black beans, drained and rinsed
3/4 cup frozen corn
1/3-1/2 cup of your favorite salsa, plus more for serving if desired (I used Casa Mamita Medium Chunky Salsa from ALDI)
prepared rice to serve the skillet mixture over
1. In large frying pan with sides, cook chicken thighs. While this is cooking, cut the sausage lengthwise into halves and then slice into bite-sized pieces.
2. Remove chicken from pan when it's cooked thoroughly, and put sausage into pan to brown while you trim fat off the chicken and cut it into bite-sized pieces.
3. Stir chicken pieces back into pan along with the rinsed black beans, frozen corn, and salsa.
4. Once heated through, serve hot over rice (we like Jasmine rice), top with additional salsa if desired.
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