Ingredients
Scale
- 1.5 lbs chicken breast, cut into bite-sized cubes
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 fresh jalapeños, seeded and sliced into rings
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes (do not drain)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and black pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Heat the olive oil in a large skillet or pan over medium-high heat.
- Add the cubed chicken to the skillet. Season lightly with salt and pepper. Cook for about 5-7 minutes until the chicken is browned on all sides and cooked through. Remove the chicken from the pan and set it aside.
- In the same skillet, add the chopped onion and garlic. Sauté for 3-4 minutes until the onion becomes soft and translucent.
- Stir in the sliced jalapeños and cook for another 2 minutes until they become fragrant.
- Add the black beans, diced tomatoes (with their juices), cumin, and chili powder to the skillet. Stir well to combine all the ingredients.
- Return the cooked chicken to the skillet. Stir everything together and bring the mixture to a gentle simmer.
- Lower the heat and let the dish simmer for about 10-15 minutes. This allows the sauce to thicken and the flavors to blend perfectly.
- Taste and add more salt or pepper if needed.
- Garnish with fresh cilantro and serve hot with lime wedges on the side for a bright, citrusy finish.
- Cook Time: less than thirty minutes