MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Cowboy Chicken
Categories: Poultry, Vegetables, Chilies, Herbs, Cheese
Yield: 4 Servings
4 Chicken breast halves
- (4 oz ea); boned, skinned
1 ts Paprika
1 ts Chilli spice mix
1/2 ts Ground cumin
1/2 ts Cayenne pepper
4 tb Olive oil; divided
1/2 lg Onion; sliced lengthwise
1/2 lg Red bell pepper; sliced
2 cl Garlic; minced
15 oz Can black beans; rinsed,
- drained
14 1/2 oz Can fire-roasted diced
- tomatoes
11 oz Whole kernel corn; drained
4 oz Can chopped green chilies
1/2 c Cotija cheese; crumbled
Pound the chicken breasts with a meat mallet until they're even in
thickness, about 1/2". Place the chicken between sheets of plastic
wrap for easy cleanup.
In a small bowl, stir together the paprika, chili powder, cumin,
and cayenne. Sprinkle half of the spice mixture over the chicken.
Let sit for 15 minutes to let the spices flavor the chicken.
In a large cast iron skillet, heat 2 tb oil over medium heat until
hot. Saute the chicken until lightly browned and no longer pink,
about 4-6 minutes per side. Remove from the pan and set aside.
In same pan, heat 2 tb oil over medium-high heat. Saute the peppers
and onion until tender. Add the garlic and cook an additional
minute, taking care not to burn the garlic, which will make it
bitter. Stir in the black beans, tomatoes, corn, green chiles and
remaining spice mix and bring to a boil. Stir well and remove from
heat.
Heat the broiler. Return the chicken to the pan along with the
vegetable mix. Sprinkle cheese across the top.
Broil 1 to 2" from heat until the cheese is melted, about
2-3 minutes.
Serve with white or brown rice, cilantro and lime wedges, if desired.
Recipe by Kelsey Dimberg
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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