Introduction:
When my Mexican neighbor brought over a dish one evening, I had no idea it would become an instant hit in my household. The flavors were bold, the textures rich, and the spices perfectly balanced. Ever since that night, this dish has been on regular rotation in our kitchen, and I’ve even made a few variations of it to keep things interesting. Whether you’re looking for a crowd-pleasing meal or something new to spice up your weeknight dinners, this recipe will leave everyone coming back for more.
Ingredients:
2 lbs chicken breast or thighs (boneless, skinless)
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
½ teaspoon smoked paprika
1 cup corn kernels (fresh or frozen)
1 cup black beans, drained and rinsed
1 cup diced tomatoes (canned or fresh)
1 cup chicken broth
1 tablespoon lime juice
Salt and pepper to taste
Fresh cilantro for garnish
Tortillas (flour or corn) for serving
Optional: Avocado slices, shredded cheese, sour cream, or hot sauce for topping
Directions:
Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the chicken breasts or thighs, seasoning them with salt, pepper, cumin, chili powder, and smoked paprika. Cook for 6-7 minutes per side or until the chicken is fully cooked and browned. Remove the chicken from the skillet and set it aside to rest.
Sauté the Vegetables: In the same skillet, add the diced onion and garlic. Sauté for about 2-3 minutes, or until fragrant and softened.
Prepare the Sauce: Add the corn, black beans, diced tomatoes, and chicken broth to the skillet. Stir everything together and let it simmer for 5-7 minutes, allowing the flavors to meld.
Shred the Chicken: While the sauce is simmering, shred the cooked chicken using two forks. Add it back into the skillet and mix it into the sauce. Let it all cook together for another 2-3 minutes.
Finish the Dish: Stir in the lime juice and adjust the seasoning with salt and pepper to taste.
Serving and Storage Tips:
Serving: This dish pairs perfectly with warm tortillas, either soft flour or corn. Serve it topped with fresh cilantro, avocado slices, shredded cheese, and a dollop of sour cream for a truly delicious meal. You can also serve it with rice or a simple green salad.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it up in a skillet over medium heat, adding a splash of chicken broth if needed to bring back some moisture.
Variations:
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