Fiesta Chicken Skillet
Ingredients
- 2 TBSP Extra Virgin Olive Oil
- 1 lb chicken breast diced
- 1/2 ea yellow onion, medium small diced
- 3 cloves garlic minced
- 1 1/1 tsp paprika, gound
- 1 tsp cumin
- 1 tsp chili powder
- 1 1/2 tsp salt
- 1/2 tsp cayenne pepper
- 1 each red bell pepper diced
- 1 each green bell pepper diced
- 1 can black beans (15.5oz) drained
- 1 can Rotel diced tomatoes with green chiles (10oz)
- 1 1/2 cups long grain white rice
- 1 can red enchilada sauce (10oz)
- 1 cup chicken broth
- 1 cup mexican style blend cheese
Optional Garnishes: Cilantro, Sour Cream, Diced Fresh Tomatoes, Avocado
Instructions
- Heat the olive oil in a large nonstick skillet over medium-high heat, I used a cast iron pan. Add the chicken, sauté, stirring often, for approximately 5 minutes, until the chicken begins to brown on the outside.
- Stir in the red bell pepper, green bell pepper, yellow onion and garlic. Saute for an additional 5 minutes.
- Stir in the paprika, cumin, chili powder, salt, cayenne pepper. Stir to combine. Push all ingredients to one side of the pan and add rice to the side with nothing on it.
- Slightly toast the rice, stirring frequently for 2-3 minutes. This will help create a protective layer on the outside by firming up the starches and prevent it from getting mushy. Stir together all ingredients.
- Add the black beans, tomatoes with green chiles, rice, and chicken stock to the pan and stir to fully incorporate.
- Bring to a boil, and then cover and simmer on low heat for 10-15 minutes, or until the chicken is done and the rice is nearly tender.
- Let stand, covered, for 5 minutes, until the liquid is absorbed.
- Top with 1 cup of shredded mexican blend style cheese and any other desired toppings. Serve Warm
- Bone Apple Teeth!