Southwest Skillet Chicken with Beans and Corn
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Category
Dinner
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Cusine
Southwestern
What do you need?
How to make?
Ingredients
1 1/2 pounds boneless skinless chicken tenders, tenderloin, or thinly sliced chicken breasts
1 1/4 teaspoon kosher salt
1 teaspoon ground cumin
3/4 teaspoon chili powder
1/2 teaspoon freshly ground black pepper
1/2 tablespoon granulated sugar
1/2 teaspoon ground coriander
1/2 teaspoon smoked paprika
Zest from 2 limes
1 1/2 tablespoons lime juice, from about half a lime
2 cloves garlic, minced
2 tablespoons vegetable oil
2 teaspoons vegetable oil
1 medium green pepper
1 medium red pepper
1/2 medium yellow onion
1 cup frozen corn
1 can black beans, drained and rinsed
Cilantro for garnish
Cooked rice or tortillas, to serve
Directions
Use a sharpie to write the date and title of the recipe on a gallon-sized zip top bag so you can easily find it on SimplyRecipes. com when you want to cook it. Alternatively, write the cooking instructions on the bag, and date it.
Roll down the opening of the bag a little just so you don’t accidentally get raw chicken juices on the outside or the zip top. Add the chicken, spices, zest, lime juice, garlic, and vegetable oil.
Remove as much air as possible and seal the bag. Smoosh the chicken around so it’s coated in the marinade.
Alternatively, you could skip the freezer and let it marinade in the fridge for a couple of hours and up to two days, then cook it according to the directions below.
When ready to cook, take the chicken out of the freezer in the morning before you go to work, and it will be ready to cook by the end of the day.
Dice the peppers, dice the onion, measure the corn, and drain and rinse the beans.
Set a large skillet over medium heat add 2 teaspoons of vegetable oil. Once the oil shimmers, add the chicken and any marinade from the bag. If any chicken is folded up, unfold it so it lays flat in the pan. Cook the chicken for 5 minutes, then flip it.
Add onions, corn, and peppers. Cover with a lid. Let everything simmer together for about 5 minutes.
Lift the lid and stir the meat and vegetables together. Cook uncovered for another 5 minutes.
Add the beans and cook for another 3 minutes until the beans warm through. The meat is cooked when you slice open a breast and the juices run clear.
Put a chicken breast on each plate and top with vegetables. Spoon pan sauces over chicken. Season to taste with salt and pepper. Garnish with minced cilantro and serve with tortillas or rice.