Mexican Chicken Vegetable and Bean Skillet
Created by Kchurchill5 on March 26, 2013
- Servings: 4-8
- Prep Time: 5m
- Cook Time: 20m
- Recipe #8753
Ingredients
- 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
How to Make
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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.
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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.
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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.
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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.
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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!
Nutritional Facts
- 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