Ingredients:

  • 5 lbs Boneless, skinless chicken breasts (or thighs), cut into 1-inch cubes
  • 2 Tbsp Vegetable or Olive Oil
  • 1 Tbsp Chili powder (Ancho or standard)
  • 1 tsp Ground Cumin
  • 1/2 tsp Dried Oregano
  • Kosher Salt & Fresh Black Pepper, To Taste
  • 1 medium Yellow Onion, diced
  • 2 medium Bell Peppers (Red and Yellow), sliced
  • 3 cloves Garlic, minced
  • 1 (15-oz) can Black beans, rinsed and thoroughly drained
  • 1 (14.5-oz) can Diced Tomatoes, undrained
  • 1 cup Frozen Sweetcorn Kernels
  • 1 cup Shredded Cheese (Monterey Jack or Tex-Mex blend)
  • 1 large Fresh Lime Juice (Approx. 2 Tbsp)
  • 1/4 cup Fresh Coriander (Cilantro), chopped

Instructions:

  1. Prepare the Chicken: Cube the chicken and place it in a medium bowl. In a separate small bowl, combine the chili powder, cumin, oregano, salt, and pepper to make the spice mix.
  2. Season: Toss the cubed chicken with 1 Tbsp of the oil and two-thirds of the prepared spice mix until fully coated. Reserve the remaining spices for the vegetables.
  3. Sear the Chicken: Heat the remaining 1 Tbsp of oil in the large skillet over medium-high heat. Add the chicken and sear for 2-3 minutes per side until well-browned but not fully cooked. Remove the chicken to a plate and set aside.
  4. Sauté the Aromatics: Reduce the heat to medium. Add the diced onion and sliced bell peppers to the skillet. Cook for 5–7 minutes, scraping up any browned bits (fond) from the chicken, until the vegetables are softened.
  5. Bloom the Spices: Add the minced garlic and the reserved spices. Cook for 1 minute until fragrant.
  6. Build the Skillet: Pour in the undrained diced tomatoes, the rinsed black beans, and the frozen sweetcorn. Bring the mixture to a gentle simmer, stirring well.
  7. Return the Chicken: Nest the seared chicken pieces back into the simmering vegetable mixture. Reduce the heat to low, cover the skillet, and let it simmer gently for 8–10 minutes, or until the chicken is cooked through (165°F/74°C).
  8. Finish and Melt: Stir in the fresh lime juice. Sprinkle the shredded cheese evenly over the top of the skillet mixture. Cover the skillet again until the cheese is completely melted and bubbly.
  9. Serve: Remove from heat, allow to stand for 5 minutes, and garnish generously with fresh chopped coriander before serving directly from the skillet.