Prep 16 mins
Cook 20 mins
Easy and Great Tasting Chicken Dish! Serve with rice and add a salad and bread, and you are done! Add an extra breast and thigh for extra chicken. Can be made with boneless chicken breasts as well. If you like things a little more spicy, add some more cumin and cayenne to your black beans!
- 1 (3 lb) package chicken pieces
- 1 red bell pepper, diced
- 1 onion, diced
- 1 garlic clove, minced
- 1⁄2 teaspoon cumin, ground
- 1⁄4-1⁄2 teaspoon cayenne pepper
- 1 (16 ounce) can black beans
- 1⁄2 cup water
- 1 teaspoon oregano
- 1 teaspoon salt
- 2 tablespoons lime juice
- tomatoes, chopped
- avocado, diced
- green onion, thinly sliced
- sour cream
- Pour 1 tbsp olive oil in a skillet. Heat the skillet over medium-high heat. Starting skin side down, brown chicken about 10 minutes, turning once. Remove chicken from skillet.
- Add pepper, onion, and garlic; cook, stirring, 3 minutes. Stir in beans, water, oregano, cumin, cayenne pepper, and salt. Heat to boiling, stirring.
- Return chicken to skillet, cover and simmer 20 minutes, or until chicken is tender, turning pieces occasionally. Stir in lime juice.
- Serve with hot cooked rice.
- Garnish with tomatoes, avocados, green onions, and sour cream.
The garnishes are really what make this 5 star. They all meld so well together with the meat and vegetables. I baked this at 375 for 50 minutes so I didn't have to worry about it sticking. It gave the red pepper a nice roasted flavor. I scaled this down for 2 people, but still used the whole pepper and whole can of beans. I did not add any water to the baking dish, used 2 garlic cloves and doubled the cumin.
We loved this! The flavors were wonderful. I omitted the salt (personal preference). The garnishes really kicked this over the top, and the lime juice added a brilliant zing. Keeper! Thanks for sharing!
This didn't really do it for us--the vegetables were too well done for our taste by the time the chicken had finished, and it was a bit of a pain to cook--the chicken kept sticking really badly, so that by the end of the browning, it'd lost all the skin and some of the meat. I had to deglaze the pan before proceeding just to keep it from scorching. I think the idea has potential, but I think I'll have to make some big adjustments for it to suit our tastes. I think I'll try flouring the chicken before browning, so it won't stick so badly, and cook the chicken longer before adding the vegetables to preserve their fresh flavor and texture. Some changes that I made that I think I liked included subbing Mexican adobo seasoning for the oregano and salt, and adding cilantro and tomato along with the lime juice at the end. Thanks for posting, breezermom--sorry it wasn't more to our taste! Made for Holiday Tag game.