MEXICAN CHICKEN-SWEET POTATO AND BLACK BEAN SKILLET

MEXICAN CHICKEN-SWEET POTATO AND BLACK BEAN SKILLET – Bestrecipe005



INGREDIENTS

  • 2 teaspoons olive oil
  • 1 pound boneless skinless chicken breasts, cut into bite
    sized pieces
  • 1/2 cup diced yellow onion
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 3/4 teaspoon kosher salt or to taste
  • 1/4 teaspoon granulated garlic
  • 1/4 teaspoon fresh ground black pepper
  • 1 sweet potato, peeled, par-cooked and diced (see note on
    par-cooking)
  • 1 cup cherry tomatoes, halved
  • 15 ounces canned black beans, rinsed and drained
  • 4 ounces diced green chiles (canned)
  • 1/3 cup salsa or red enchilada sauce
  • 1/2 cup shredded cheddar or Colby Jack cheese
  • 1/2 lime, juiced
  • 1 tablespoon chopped cilantro (optional)

INSTRUCTIONS

  1. Heat the olive oil in a large (10-12 inch) cast iron or
    non-stick skillet over medium-high heat.
  2. In a small bowl combine all of the spices.
  3. When the skillet is hot add in the chicken and spread into
    an even layer, then sprinkle with half of the spice blend.
  4. Sauté the chicken for approximately 3 minutes then add in
    the onion.
  5. Continue to cook for several more minutes or until the onion
    has softened and the chicken is cooked through.
  6. Lower the heat to medium and add in the remaining spice
    blend, sweet potato, cherry tomatoes, black beans, green chiles and salsa or
    enchilada sauce.
  7. Stir together and cook until the mixture is heated through,
    approximately 2-3 minutes.
  8. Squeeze the lime juice over everything then top with the
    shredded cheese.
  9. Cover with a lid or lay a piece of foil on top of the
    skillet until the cheese has melted.
  10. Garnish with cilantro and serve.

This Recipe adapted from this –>> SITE





Posting Komentar

0 Komentar