Description
A quick and flavorful dish combining tender chicken, vibrant vegetables, and a spicy kick from jalapenos.
Ingredients
Scale
- 2 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 jalapeno peppers, seeded and finely chopped
- 1 red bell pepper, chopped
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 cup chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
Instructions
- Pat the chicken cubes dry and season them generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté until softened, about 5-7 minutes.
- Stir in minced garlic and chopped jalapenos, cooking for an additional minute.
- Add the seasoned chicken cubes and cook until browned on all sides.
- Toss in the chopped red bell pepper and sauté for 3-5 minutes until slightly softened.
- Add diced tomatoes, black beans, corn, and chicken broth. Stir to combine.
- Sprinkle in chili powder, cumin, smoked paprika, and cayenne. Adjust seasoning with salt and pepper as needed.
- Bring to a simmer, cover, and cook on low heat for 20-25 minutes.
Notes
Consider adding fresh cilantro or parsley just before serving for an extra burst of flavor. Serve with warm tortillas or over rice.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 32g
- Cholesterol: 80mg