Charred Chicken & Black Bean Skillet with Lime & Jalapeño
Ingredients
- 1½ poundchicken breast (boneless, skinless)
- 2 can (15 oz each)black beans
- 1 mediumyellow onion
- 2 wholejalapeño
- 4 clovegarlic
- 2 wholelime
- 3 tablespoonolive oil
- 1 teaspooncumin
- ¾ teaspoonsmoked paprika
- ·salt
- ·black pepper
- ¾ cupchicken broth
- ¼ cup packedcilantro
Prep
- 01
Cut chicken breast into 2-inch pieces and pat dry with paper towels.
- 02
Dice 1 medium yellow onion into roughly 1/2-inch pieces.
- 03
Mince 4 cloves garlic.
- 04
Slice 2 jalapeños into rings, keeping seeds if you like extra heat; remove seeds for moderate spice.
- 05
Chop 1/4 cup fresh cilantro.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat until it shimmers. Season chicken pieces generously with salt and pepper. Working in batches to avoid crowding, sear chicken until deeply browned on both sides, about 6–8 minutes total. Transfer to a plate.
- 02
Add remaining 2 tablespoons oil to the skillet. Add diced onion and cook until softened and beginning to char, about 3 minutes. Stir in garlic and jalapeño, cooking until fragrant, about 1 minute.
- 03
Stir in cumin and smoked paprika, coating the vegetables, then pour in 3/4 cup chicken broth, scraping up any browned bits from the bottom.
- 04
Drain and rinse black beans, then add to the skillet along with the seared chicken. Squeeze juice from both limes over everything and stir gently to combine.
- 05
Bring to a gentle simmer, then reduce heat to medium and cook uncovered for 12–15 minutes, until the chicken is cooked through (an instant-read thermometer reads 165°F) and the liquid has reduced slightly. Taste and adjust salt and pepper.
- 06
Stir in fresh cilantro just before serving. Serve hot over rice, with lime wedges and extra jalapeños on the side.
Spice Tips
For deeper warmth, add 1/2 teaspoon ground cumin or 1/4 teaspoon cayenne to the spice mixture. To dial up the heat, include jalapeño seeds and add a pinch of red pepper flakes. For a cooling contrast, serve with Mexican crema or a dollop of sour cream.
For less heat, remove jalapeño seeds before cooking. Leftovers keep for 3 days in the fridge and reheat beautifully. You can swap the chicken for turkey breast or add shrimp for variety.