Smoky Chipotle Chicken & Black Beans
Ingredients
- 1½ poundsboneless, skinless chicken breasts
- 2 cans (15 oz each)black beans
- 2 tablespoonsolive oil
- ·yellow onion
- ·garlic
- 1 can (14.5 oz)diced tomatoes
- 2 peppers, plus 1 tablespoon saucechipotle peppers in adobo sauce
- ·cumin
- ·smoked paprika
- ½ cupchicken broth
- ·lime
- ·salt
- ·black pepper
- ·cilantro (fresh)
Prep
- 01
Mince 3 cloves garlic.
- 02
Dice 1 medium yellow onion.
- 03
Chop 2 chipotle peppers in adobo sauce and juice 1 lime.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and season with salt and pepper. Cook 5–6 minutes per side until golden and cooked through (internal temp 165°F). Transfer to a cutting board.
- 02
In the same skillet, add diced onion and cook 2 minutes until softened. Stir in minced garlic and cook 30 seconds until fragrant.
- 03
Add 1 teaspoon cumin and 1 teaspoon smoked paprika. Stir constantly for 30 seconds to bloom the spices.
- 04
Pour in the diced tomatoes (with juice), black beans (drained and rinsed), and 1/2 cup chicken broth. Stir in 2 chopped chipotle peppers and 1 tablespoon adobo sauce. Bring to a simmer.
- 05
Slice the cooked chicken and return it to the skillet. Simmer 5 minutes until the sauce thickens slightly. Squeeze in juice from 1 lime and taste; adjust salt and pepper.
- 06
Serve hot, garnished with fresh cilantro.
Spice Tips
For deeper heat, add 1/4 teaspoon cayenne pepper or a pinch of red pepper flakes when blooming the spices. For less intensity, use just 1 chipotle pepper and reduce the adobo sauce to 1 teaspoon. A dollop of sour cream or avocado on top cools and balances the smoke.
Serve with rice, tortillas, or over greens. Leftovers keep refrigerated up to 3 days and reheat beautifully.