Mateo's Salsa Skillet Chicken with Black Beans
A vibrant and easy one-pan skillet meal featuring tender chicken simmered in your favorite Mateo's Salsa, complemented by hearty black beans and sweet corn. Perfect for a quick weeknight dinner with a burst of fresh flavor.
Ingredients
- •1.5 lb Boneless, Skinless Chicken Breasts (cut into 1-inch pieces)
- •1 tbsp Olive Oil
- •1/2 piece Yellow Onion (diced)
- •2 cloves Garlic (minced)
- •1 tsp Cumin
- •1 tsp Chili Powder
- •1/2 tsp Salt (or to taste)
- •1/4 tsp Black Pepper (or to taste)
- •1 jar Mateo's Salsa (16-24 oz, your favorite heat level)
- •1 can Canned Black Beans (15 oz, drained and rinsed)
- •1 cup Frozen Corn
- •1/4 cup Fresh Cilantro (chopped, for garnish)
- •1/2 piece Lime (cut into wedges, for serving)
Instructions
- 1.
Pat the chicken pieces dry with paper towels. Season with salt, pepper, cumin, and chili powder.
Time: 3 min - 2.
Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned on all sides. The chicken does not need to be cooked through at this stage.
Time: 7 min - 3.
Add the diced onion to the skillet and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
Time: 4 min - 4.
Pour in the entire jar of Mateo's Salsa, drained and rinsed black beans, and frozen corn. Stir well to combine all ingredients.
Time: 2 min - 5.
Bring the mixture to a simmer, then reduce heat to medium-low, cover, and let it cook for 8-10 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C) and the flavors have melded.
Time: 10 min - 6.
Remove from heat, stir in fresh cilantro. Serve hot with lime wedges on the side. This dish is great served over rice, with warm tortillas, or as a filling for tacos.
Time: 2 min
Tips
- 💡For extra flavor, you can add diced bell peppers along with the onion in step 3.
- 💡Adjust the heat level by choosing a mild, medium, or hot Mateo's Salsa.
- 💡This dish makes excellent leftovers and can be stored in an airtight container in the refrigerator for up to 3 days.
Recipe from TheCookbook.ai
Created by Shannon Williams