Chicken and Black Bean Skillet Dinner
This may be my husband’s favorite dinner. It is packed with protein, nutritious vegetables, and tons of flavor. Plus it’s fast to prepare and such a fun meal to eat with all its beautiful components and colors. A far cry better than a Chipotle burrito bowl, this skillet dinner feeds a crowd cheaply and happily.
I love a good meal in a bowl, but they are not always well executed. The flavors, colors, and textures need to be distinct yet complimentary to make for an exciting and delicious eating experience. This meal accomplishes that harmony perfectly with its tender seared chicken, chili spiced black beans simmered with tomatoes and peppers, quick pickled onions, fresh avocado, crema, cilantro, and lime all atop a bed of rice. While the components sound like a lot, the best part is that this dinner comes together easily in under 45 minutes and makes plenty of food for leftover lunches.
When it comes to cooking for a family, I find that planning meals and rotating not only what I am cooking but the style of cuisine is essential to both my family’s satisfaction and my personal motivation. Nobody wants to cook or eat the same tired meal over and over again. Avoiding recipe fatigue is what strongly encourages me to work with new ingredients and to try new styles of cooking. So, even though I might cook chicken every week, I try to vary the way I cook it: braised with pasta one week, simmered in a curry the next week, and in this wonderful black bean skillet the next.
My hope is that this recipe will, as it has for my family, fit into your menu rotation as a reliable way to infuse variety, flavor, and joy to your family’s dinner routine.
Quick Pickled Onion -
Equipment:
16oz. mason jar
Ingredients:
1 cup water
1 tsp. kosher salt
2 TBS. sugar
2 TBS. cider vinegar
1 medium red onion, thinly sliced
Method:
Combine the water, salt, sugar, and vinegar in the mason jar.
Heat in the microwave until just boiling, about 2 minutes. Stir the brine until the salt and sugar dissolve.
Add the onions and press them down with a spoon to submerge them in the liquid. Cover with the mason jar lid and sit at room temperature for 30 minutes before serving. Store leftover onions in the mason jar in the refrigerator for up to a week.
Crema -
Ingredients:
1 cup sour cream
Juice of 1/2 lime
1/4 tsp. kosher salt
2 TBS. milk
Method:
Combine all ingredients in a bowl and stir to mix completely.
Chicken and Black Bean Skillet Dinner - Serves 6
Equipment:
12in. enameled cast iron skillet
Ingredients:
1.5lbs. boneless, skinless chicken thighs, chopped
3 TBS. coconut oil
1 tsp. kosher salt, divided
Freshly ground black pepper
2 cloves garlic
1 yellow onion, diced
1 red or orange bell pepper, diced
1 tsp. chili powder (my favorite is penzeys)
2 tsp. dried oregano
2 15oz. cans black beans, drained and rinsed
15oz. can diced tomatoes
2/3 cups water
3-4 cups cooked rice for serving
Fresh cilantro, lime wedges, and avocado for serving
Method:
Pat the chicken dry and season it all over with 1/2tsp. of kosher salt and freshly ground black pepper.
Heat 2TBS. of the coconut oil in the skillet over a medium flame. Once the oil is nice and hot, add the chicken and sear until golden on all sides and fully cooked (about 8-10minutes). Transfer the chicken to a plate and set aside.
Add the remaining 1TBS. of coconut oil to the pan. Turn the heat to medium low, and, once the oil is hot, add the onions and bell peppers. Sautee the vegetables until they’re softened and the onions are translucent, about 5 minutes.
Add the garlic, chili powder, and oregano, and cook, stirring constantly, for 1-2 minutes, or until the garlic is fragrant and lightly golden. Immediately add the tomatoes, remaining 1/2 tsp. salt, black beans, and water. Stir and raise the temperature to medium. Bring the beans to a boil, and then lower the heat to medium low, and simmer for 10 minutes, or until the chili has thickened.
Add the chicken back to the skillet. Stir to incorporate the meat and then cook for 2 minutes longer. Taste and adjust seasonings as needed.
Serve in shallow bowls atop a bed of rice and garnished with pickled onions, cilantro, lime wedges, fresh avocado, and dollops of cream.
Recipe adapted from Dinner: Changing the Game
