Introduction
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Why You’ll Love This Recipe
At Jkawe.com, we’re passionate about simplifying your cooking experience. Our recipes are meticulously crafted for maximum flavor with minimum fuss. We focus on fresh ingredients, clear instructions, and delightful results, ensuring that every meal you prepare is a success. From quick weeknight dinners to impressive weekend treats, you’ll find inspiration and satisfaction with every dish.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup chicken broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper to taste
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro, for garnish
- Sour cream or Greek yogurt, for serving (optional)
- Cooked rice or quinoa, for serving
Instructions
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the skillet and set aside.
- Add the chopped onion to the skillet and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Stir in the diced tomatoes (with their juice), rinsed black beans, and chicken broth. Bring the mixture to a simmer.
- Add the chili powder, cumin, and cayenne pepper (if using). Season with salt and black pepper to taste. Return the browned chicken to the skillet.
- Reduce the heat to low, cover, and let it simmer for at least 20 minutes, or until the chicken is cooked through and the sauce has thickened slightly. Stir occasionally.
- Before serving, stir in the shredded cheddar cheese until melted and creamy. Taste and adjust seasonings if needed.
- Serve hot over cooked rice or quinoa, garnished with fresh cilantro and a dollop of sour cream or Greek yogurt, if desired.
Tips
- For a spicier dish, add more cayenne pepper or a pinch of red pepper flakes.
- Feel free to add other vegetables like bell peppers or corn for extra flavor and texture.
- If the sauce seems too thick, add a splash more chicken broth or water.
- Ensure chicken is cooked through by checking the internal temperature (165°F or 74°C).
Serving Suggestions
- Serve this hearty chicken and bean skillet over fluffy white rice, brown rice, or quinoa.
- A side of cornbread or a simple green salad complements this dish beautifully.
- Top with avocado slices or a squeeze of lime juice for a fresh finish.
Storage Tips
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
FAQ
Can I use other types of meat? Yes, ground turkey or shredded pork would also work well.
Is this recipe spicy? The spice level can be adjusted by adding or omitting the cayenne pepper.
How long does it take to cook? The total time is approximately 45 minutes, including prep and cook time.
Nutrition Information
- Calories: Approximately 450 kcal per serving (excluding rice/quinoa and toppings)
- Protein: Approximately 35g
- Fat: Approximately 18g
- Carbohydrates: Approximately 30g
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Ingredients
Method
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the skillet and set aside.
- Add the chopped onion to the skillet and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Stir in the diced tomatoes (with their juice), rinsed black beans, and chicken broth. Bring the mixture to a simmer.
- Add the chili powder, cumin, and cayenne pepper (if using). Season with salt and black pepper to taste. Return the browned chicken to the skillet.
- Reduce the heat to low, cover, and let it simmer for at least 20 minutes, or until the chicken is cooked through and the sauce has thickened slightly. Stir occasionally.
- Before serving, stir in the shredded cheddar cheese until melted and creamy. Taste and adjust seasonings if needed.
- Serve hot over cooked rice or quinoa, garnished with fresh cilantro and a dollop of sour cream or Greek yogurt, if desired.
