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Delicious Jalapeño Chicken with beans served in a rustic dish

Jalapeño Chicken and Beans

A delightful one-pan meal featuring tender chicken, hearty black beans, and a kick of fresh jalapeño heat, perfect for busy weeknights or casual gatherings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs chicken breast, cut into bite-sized cubes
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 fresh jalapeños, seeded and sliced into rings
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes (do not drain)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and black pepper to taste
  • Fresh cilantro for garnish
  • Lime wedges for serving

Method
 

Cooking Instructions
  1. Heat the olive oil in a large skillet or pan over medium-high heat.
  2. Add the cubed chicken to the skillet. Season lightly with salt and pepper. Cook for about 5-7 minutes until the chicken is browned on all sides and cooked through. Remove the chicken from the pan and set aside.
  3. In the same skillet, add the chopped onion and garlic. Sauté for 3-4 minutes until the onion becomes soft and translucent.
  4. Stir in the sliced jalapeños and cook for another 2 minutes until they become fragrant.
  5. Add the black beans, diced tomatoes (with their juices), cumin, and chili powder to the skillet. Stir well to combine all the ingredients.
  6. Return the cooked chicken to the skillet. Stir everything together and bring the mixture to a gentle simmer.
  7. Lower the heat and let the dish simmer for about 10-15 minutes. This allows the sauce to thicken and the flavors to blend perfectly.
  8. Taste and add more salt or pepper if needed.
  9. Garnish with fresh cilantro and serve hot with lime wedges on the side for a bright, citrusy finish.

Notes

This dish stores well in the refrigerator for up to 3 days. For freezing, store in airtight freezer bags for up to 3 months. Thaw overnight in the fridge before reheating. Adjust heat by removing seeds from jalapeños or use fewer jalapeños as per preference.
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