Pan-Seared Pollo with Smoky Salsa and Black Beans

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-11 · Updated 2026-07-11

About the author — Lauren Mitchell is the Test Kitchen Director at AislePrompt, with over a decade of professional kitchen experience spanning recipe development, culinary technique testing, and hands-on evaluation of cooking methods across hundreds of tested dishes. Every recipe in the AislePrompt catalog is cooked at least twice before publication. Full author profile →

Pan-seared to golden perfection, topped with a smoky tomato salsa and served alongside spiced black beans for a comforting Latin American dish. This Latin American-inspired chicken recipe, ready in about 40 minutes, pairs boneless skinless chicken breasts, smoked paprika, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Latin American cuisine 400 cal/serving

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Ingredients

4 (6 oz each) boneless skinless chicken breasts
1 1/2 tsp smoked paprika
1 tsp ground cumin
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
3 tbsp olive oil
1 cup canned diced tomatoes
1 tbsp chipotle in adobo sauce, minced
2 tbsp fresh cilantro, chopped
1 1/2 cups black beans, drained and rinsed
1 small onion, diced
1/2 tsp cumin powder (for beans)
1 tbsp olive oil (for beans)
to taste salt (for beans)

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Instructions

Step 1: Pat dry 4 boneless skinless chicken breasts and season evenly on both sides with 1 1/2 tsp smoked paprika, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper.
Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Remove and keep warm.
Step 3: In the same skillet, add 1 cup canned diced tomatoes and 1 tbsp minced chipotle in adobo sauce. Cook over medium heat for 5 minutes until thickened, stirring occasionally. Stir in 2 tbsp chopped fresh cilantro and remove from heat.
Step 4: In a separate small pan, heat 1 tbsp olive oil over medium heat. Add 1 small diced onion and sauté for 3 minutes until translucent. Add 1 1/2 cups black beans and 1/2 tsp cumin powder, cooking for 5 minutes until heated through. Season with salt to taste.
Step 5: Plate the chicken breasts topped with smoky chipotle salsa alongside the spiced black beans for a balanced and flavorful meal.

Frequently asked questions

How long does Pan-Seared Pollo with Smoky Salsa and Black Beans take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Pollo with Smoky Salsa and Black Beans?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep smoked paprika from drying out.

Can I substitute ingredients in Pan-Seared Pollo with Smoky Salsa and Black Beans?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Pollo with Smoky Salsa and Black Beans for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Pollo with Smoky Salsa and Black Beans?

Latin American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.