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Mexican Chicken Vegetable and Bean Skillet

Here's how you make Mexican Chicken Vegetable and Bean Skillet
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  • Servings: 4-8
  • Prep: 5m
  • Cook: 20m
    • The following recipe serves 4-8 people.

Ingredients

The ingredients are:
  • CHICKEN
  • 1 pound boneless skinless chicken breasts, diced (or thighs, diced)
  • 1/2 (1 1/4 ounce) package taco seasoning mix (or your own blend; approximately 2 tablespoons)
  • 1 tablespoon olive oil
  • VEGETABLES AND BEANS
  • 1 small onion, fine diced
  • 1 teaspoon garlic, minced
  • 1/2 cup red bell pepper, cut in thin strips
  • 1/4 cup green bell pepper, cut in thin strips
  • 1 jalapeno pepper, minced fine (I like the ribs and seeds in for heat, but if you want it mild, just remove the ribs and seeds)
  • 1 cup frozen corn, thawed
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (15 ounce) can pinto beans, drained and rinsed
  • 1/4 cup salsa
  • 1 tablespoon cilantro, fine chopped (parsley could be a substitute)
  • 1 1/2 tablespoons canola (or vegetable oil, to saute the chicken and vegetables)
  • 1/4 cup water
  • GARNISH
  • 1 cup monterey jack or pepper jack cheese, shredded
  • 3 tablespoons black olives, sliced
  • SERVING
  • Baked tortillas, tortilla chips, rice, or polenta
  • OPTIONAL
  • 2 scallions, fine chopped (white and green parts)
  • Sour cream
  • Lettuce, shredded
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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!

We hope you enjoy this recipe!

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