Ingredients
Scale
The key to this dish lies in selecting the right ingredients. I always recommend using fresh, high-quality chicken breasts and ripe vegetables to bring out the best flavors. When I first moved to the US, I was amazed by the variety of peppers and beans available, and I love how they add color and texture here. Don’t be afraid to swap in what you have on hand—this recipe is forgiving and encourages creativity.
- 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small red onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder (adjust to taste)
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 1/2 cup shredded sharp cheddar cheese (optional)
- Fresh cilantro and lime wedges, for garnish
Substitution tip: If you prefer, swap black beans for pinto beans or kidney beans. For a dairy-free version, skip the cheese or use a plant-based alternative.
Instructions
- Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken pieces in a single layer and season with salt, pepper, half the cumin, and half the smoked paprika. Cook for 5-6 minutes, turning occasionally, until golden and cooked through. Remove chicken from skillet and set aside.
- In the same skillet, add the sliced onions and bell peppers. Sauté for about 4-5 minutes until they start to soften but still retain some crunch.
- Add the minced garlic and remaining spices—chili powder, oregano, remaining cumin, and smoked paprika—to the vegetables. Stir well and cook for another 1-2 minutes until fragrant.
- Return the chicken to the skillet and stir in the black beans and corn kernels. Cook for 3-4 minutes until everything is heated through and flavors meld together.
- If using cheese, sprinkle it evenly over the skillet and cover with a lid for 2-3 minutes, allowing it to melt perfectly.
- Remove from heat and garnish with chopped fresh cilantro and lime wedges for a bright finish.
Pro tip: I like to squeeze the lime over the dish just before serving. It adds a fresh zing that lifts all the smoky, spicy notes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
