Recipe Background
Giddy up! Cowboy Chicken is rolling in, and things are about to get pretty delicious around these parts. Saddle up for some savory, exciting chicken nestled around a bed of juicy, spicy veggies that'll blow your mind. Super easy and perfect for when you want to kick up your boots, Cowboy Chicken is ready for a belly-fillin' hoedown !
Giddy up! Cowboy Chicken is rolling in, and things are about to get pretty delicious around these parts. Saddle up for some savory, exciting chicken nestled around a bed of juicy, spicy veggies that'll blow your mind. Super easy and perfect for when you want to kick up your boots, Cowboy Chicken is ready for a belly-fillin' hoedown !
Ingredients
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1 pound chicken breasts boneless and skinless, pounded 1/2-inch-thick
- 4 tablespoons olive oil divided
- 1/2 large onion sliced lengthwise
- 1/2 large red bell pepper sliced
- 2 cloves garlic minced
- 1 (15-ounce) can black beans rinsed and drained
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 1 (11-ounce) can whole kernel corn drained
- 1 (4-ounce) can chopped green chiles
- 1/2 cup cotija cheese crumbled, plus more, to taste, for serving
Directions
- In a small bowl, add the paprika, the chili powder, the cumin, and the cayenne and stir to combine.
- Evenly sprinkle 1/2 of the spice mixture over both sides of the chicken breasts, then let them sit, about 15 minutes.
- Preheat the oven to the broiler setting.
- In a large cast-iron skillet over medium heat, add 2 tablespoons of the oil.
- Add the seasoned chicken breasts to the hot oil and sauté until they reach an internal temperature of 165 degrees F and are lightly browned, about 4-6 minutes per side.
- Transfer the cooked chicken breasts to a clean plate.
- In the same cast-iron skillet over medium-high heat, add the remaining oil.
- Add the onions and the red bell peppers to the heated oil and sauté until they are tender, about 4-5 minutes.
- Add the garlic to the veggie mixture and cook, stirring occasionally, until it is fragrant, about 1 minute.
- Stir the black beans, the tomatoes and their juices, the corn, the green chiles and their juices, and the remaining spice mixture to the veggie mixture and bring it to a boil.
- Stir the veggie mixture, then transfer the skillet from the heat.
- Nestle the cooked chicken breasts into the veggie mixture, then evenly sprinkle with 1/2 cup of the cotija cheese.
- Broil the chicken mixture about 1-2 inches from the heat source until the cheese is melted, about 2-3 minutes.
- Serve sprinkled with the extra cotija cheese.
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