Garcia-Style Chicken with Corn and Black Beans

Tender chicken thighs simmered in a smoky tomato-chipotle sauce with sweet corn and earthy black beans.

Cuisine: Mexican

Category: One Pot

Prep: 15 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

• 1.5 lbs chicken thighs
• 2 tbsp olive oil
• 1 medium red bell pepper
• 1 medium yellow onion
• 3 cloves garlic
• 14 oz can fire-roasted diced tomatoes
• 1 tbsp diced chipotle peppers in adobo sauce
• 15 oz can, drained black beans
• 1 cup frozen corn kernels
• 1 tsp cumin
• 2 tbsp lime juice

Instructions

1. Step 1: Pat chicken thighs dry and season with salt and pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat, then add chicken and cook for 5 minutes per side until golden brown. Remove and set aside.
2. Step 2: In the same skillet, add 1 diced red bell pepper and 1 diced yellow onion, cooking for 4 minutes until softened. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 14 oz fire-roasted diced tomatoes, 1 tbsp diced chipotle peppers in adobo, and 1 tsp cumin. Bring to a simmer, then add 15 oz drained black beans and 1 cup frozen corn. Return chicken to the skillet, nestling it into the sauce.
4. Step 4: Reduce heat to low, cover, and simmer for 20 minutes until chicken is cooked through and sauce has thickened slightly. Stir in 2 tbsp lime juice, then adjust seasoning with salt if needed.