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Skillet Chicken With Black Beans and Tomatoes
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- #50390
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
ingredients
Salsa
2 vine-ripe tomatoes, seeded and diced
1 small bunch cilantro, minced
1 jalapeno pepper, seeded and minced
1 clove garlic, minced
2 tablespoons lime juice
salt and black pepper, to taste
Beans
2 tablespoons olive oil
2 cloves garlic, minced
1 small yellow onion, peeled and diced
1 can (16 ounce size) black beans, drained and rinsed
1/2 cup orange juice
1 1/2 teaspoon cumin
salt and pepper, to taste
Chicken
4 (8 ounce size) chicken breasts, cleaned
salt and pepper, to taste
2 tablespoons olive oil
2 limes, zested and juiced
2 tablespoons sugar
directions
Salsa: combine the tomatoes, cilantro, jalapeno, garlic, and lime juice in a bowl. Mix well. Add salt and pepper to taste. Refrigerate for at least 4 hours before use, to allow the flavors to blend.
Beans: heat the olive oil in a medium skillet. Add the garlic and onion and saute for about 3 minutes or until the onion is transparent. Add the drained black beans, orange juice, and cumin. Cook until the liquid mostly evaporates (about 5 minutes on medium heat). Season with salt and pepper to taste. Set aside.
Chicken: season the chicken on both sides with salt and pepper. Heat the olive oil in a medium skillet. Add the chicken breasts and brown on both sides, about 3 to 4 minutes each. Cover and continue cooking for another 8 to 10 minutes, or until the chicken juices run clear. While the chicken is cooking, combine the lime zest and juice and the sugar in a small bowl and mix well. Once the chicken breasts are thoroughly cooked, add the lime mixture to the skillet. Cook for 5 more minutes or until the mixture becomes syrupy.
Turn the breasts to coat them well with this mixture. When finished, remove from pan and set aside. To serve, divide the beans among individual plates and top with a chicken breast. Garnish with the salsa.
added by
FAKelco
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
July 13, 2013
This looks like it's going to be a complicated, fussy recipe but it's not. The steps are simple and it turns out really well. I made the salsa the day before then the rest of it came together in just a few minutes. Everyone enjoyed it including my youngest who often doesn't like beans but managed to eat quite a bit of this.
January 4, 2012
I love, love, love this recipe! I serve it with rice and then combine the leftover rice, salsa and black beans and make a great rice salad.