Mexican Chicken Vegetable and Bean Skillet
Recipe: #8753
March 26, 2013
Categories: Chicken, Mexican, 5-Minute Prep, Game/Sports Day, Potluck, Sunday Dinner, Oven Bake, Canned Tomatoes, Spices, Boneless Pieces, Spicy, Chicken Dinner, Mexican Chicken, Mexican Dinner, more
"Such an easy and inexpensive dish. A simple mix of chicken vegetables, and beans - delicious. The best part ... it can be served however you like - on a tostada, with tortilla chips, wrapped in a flour tortilla, over rice; or, even over polenta. It is a really a flexible recipe. My favorite is over tortilla chips, almost like nachos, to"
Original is 4-8 servings
Ingredients
- CHICKEN
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- VEGETABLES AND BEANS
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- GARNISH
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- SERVING
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- OPTIONAL
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Nutritional
- Serving Size: 1 (497.8 g)
- Calories 711.5
- Total Fat - 42.6 g
- Saturated Fat - 9.2 g
- Cholesterol - 702.6 mg
- Sodium - 3088.9 mg
- Total Carbohydrate - 32.1 g
- Dietary Fiber - 6 g
- Sugars - 2.7 g
- Protein - 54.3 g
- Calcium - 362.9 mg
- Iron - 16.3 mg
- Vitamin C - 15.9 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Chicken ... Add the diced chicken to a bowl along with 1 1/2 tablespoons of the taco seasoning - use a package seasoning or your own blend. 1 pkg equals 4 tablespoons. For this recipe, I use 1 1/2-2; however, add more if you like a lot of seasoning. Toss the seasoning along with the chicken and marinate 30 minutes up to 2 hours.
Step 2
Add 1 tablespoon of the oil to a large saute pan and bring to medium high heat. Add the chicken and saute until golden brown on all sides (approximately 4-5 minutes). Remove to a small bowl on the side - no need to cover, it will go back in to reheat.
Step 3
Vegetables ... To that same pan, add the remaining 1/2 tablespoon oil and again, medium heat. Add the jalapeno, red and green bell peppers, onion and garlic. Cook 3-4 minutes until the peppers and onion are soft, stirring often. Add in both beans, corn and mix well to combine.
Step 4
Add the chicken back in, along with the water, salsa, and mix to combine. Taste and adjust the seasoning if necessary. If you like more flavor, add a bit more taco seasoning; then, let it simmer another 5-10 minutes on low heat. If it seems a a bit thick to your liking ... simply add a little water.
Step 5
Serve ...As I said, this is equally as good over; baked whole tortillas (like a tostada), tortilla chips, rice, or polenta. It is quick and inexpensive. I like to add grated cheese, and olives as a garnish; but, you can always add sour cream, scallions, or even shredded lettuce too. It can almost become a dip for tortilla chips; or wrap them up in warm tortillas. As you can see ... it is pretty flexible as to how you can serve it. Have fun with it!! ENJOY!
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Choose chicken breasts or thighs depending on your preference.
- When selecting bell peppers, opt for ones that are firm and brightly colored.
- Instead of chicken, use tofu for a vegetarian option. This substitution provides a plant-based source of protein and is a great option for those following a vegan or vegetarian diet.
- Instead of black beans, use kidney beans. This substitution provides a slightly different flavor and texture, while still providing the same nutritional benefits.
Taco Bowl Variation Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the diced chicken, 1/2 package of taco seasoning and cook until golden brown. Remove from the skillet and set aside. Add the remaining oil to the skillet, along with the onion, garlic, bell peppers, jalapeno pepper, corn, black beans, pinto beans, salsa, and cilantro. Cook for 3-4 minutes until the vegetables are softened. Add the chicken back to the skillet, along with 1/4 cup of water. Simmer for 5-10 minutes until the flavors are combined. Serve in individual bowls topped with cheese, olives, scallions, sour cream, and shredded lettuce.
Fajita Bowl Variation Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the diced chicken, 1/2 package of fajita seasoning and cook until golden brown. Remove from the skillet and set aside. Add the remaining oil to the skillet, along with the onion, garlic, bell peppers, and jalapeno pepper. Cook for 3-4 minutes until the vegetables are softened. Add the chicken back to the skillet, along with 1/4 cup of water. Simmer for 5-10 minutes until the flavors are combined. Serve in individual bowls topped with cheese, olives, scallions, sour cream, and shredded lettuce.
Mexican Street Corn Salad: This delicious salad is the perfect accompaniment to Mexican Chicken Vegetable and Bean Skillet. It's a simple mix of corn, mayonnaise, cilantro, lime juice, and chili powder that adds a delicious, creamy, and spicy flavor to the dish. The sweetness of the corn complements the savory flavors of the chicken and beans, and the added crunch from the chili powder makes this the perfect side dish.
Black Bean and Rice Burrito Bowls: These burrito bowls are the perfect accompaniment to Mexican Street Corn Salad. The black beans, rice, and vegetables provide a hearty and filling base, while the creamy avocado and spicy salsa add flavor and texture to the dish. The combination of flavors and textures make this a great dish to serve alongside the Mexican Chicken Vegetable and Bean Skillet.
FAQ
Q: How can I adjust the seasoning?
A: Taste the mixture and adjust the seasoning with additional taco seasoning, if desired. If you like more flavor, add a bit more taco seasoning; then, let it simmer another 5-10 minutes on low heat. If it seems a a bit thick to your liking ... simply add a little water.
Q: How long should I simmer the mixture?
A: Simmer the mixture on low heat for about 10-15 minutes, stirring occasionally. This will allow the flavors to blend together. If the mixture is too thick, add a little bit of water.
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Fun facts:
The taco seasoning mix used in this recipe is a popular blend of spices that originated in Mexico in the 1940s. It was popularized by celebrity chef, Diana Kennedy, who has been credited with introducing Mexican cuisine to the United States.
The Monterey Jack cheese used in this recipe was created in the late 1700s by Franciscan friars in the Monterey, California area. It was named after the founder of the city, Don Juan Bautista de Anza, who was known as “Don Juan de la Monterey.”