Tomatillo Chicken With Black Beans

Total Time
Prep 35 mins
Cook 0 mins

Blackened veggies and salsas make me think summer! Found in Pampered Chef's "Cooking for Two or More". What a lovely recipe, which sounds much more complicated than it actually is! The salsa makes the dish.

Ingredients Nutrition


  1. For tomatillo salsa, heat medium pan over medium heat until hot. Place tomatillos, cut side down, onion slices, garlic and jalapeno pepper in pan. Roast 5-7 minutes or until edges are blackened, turning once. Remove from heat, cool slightly and peel garlic. Finely chop veggies, garlic and cilantro.
  2. In small bowl, combine veggies, lime juice and salt. Mix well and set aside.
  3. For chicken, season with chile powder and salt. Using same pan, over medium high heat until hot, spray with veggie oil. Add chicken, cook 8-10 minutes or until no longer pink, turning once. Remove chicken to cutting board and tent with aluminum foil for 5 minutes. Slice into strips.
  4. For beans, add all but 2 tablespoons of salsa and black beans to same pan, cook about 2 minutes or until heated through. Spoon bean mixture onto serving plates, top with chicke nand reserved salsa. Garnish with whole cilantro leaves and serve with tortillas.


Most Helpful

Delicious! Also used chili powder as that is what I had on hand. Definitely will make this a regular!

heatherharvey August 06, 2013

This was great. My wife gave it five stars. It is just enough for two people, simple enough to make and good. I used regular chile powder instead of ancho chile powder.

CallMeStephen July 14, 2008

This is great, and simple! I doubled the salsa portion so I could have leftover sauce for eggs, burritos, etc. I used Trader Joe's cuban style black beans because they have a great flavor, and they're even more tasty when you stir in the salsa. Thank you!

dskempshen April 10, 2008

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