Recipe Background
There are few things more vibrant, more inviting, and more exciting than a skillet full of Tex-Mex flavors just ready to be served up! The Albuquerque Skillet is a rainbow of Southwestern favorites, including hearty black beans, juicy seared chicken, melty sharp cheese, and bright bell peppers. But of course, it can't be Tex-Mex without some zest and a touch of heat, and the Albuquerque Skillet brings both in spades with its combination of taco seasoning, cayenne pepper, and herbaceous cilantro. Seeing this on the table is sure to make the world feel so much more colorful and fun, and your tastebuds will be in a happy mood for a long time after eating it!
There are few things more vibrant, more inviting, and more exciting than a skillet full of Tex-Mex flavors just ready to be served up! The Albuquerque Skillet is a rainbow of Southwestern favorites, including hearty black beans, juicy seared chicken, melty sharp cheese, and bright bell peppers. But of course, it can't be Tex-Mex without some zest and a touch of heat, and the Albuquerque Skillet brings both in spades with its combination of taco seasoning, cayenne pepper, and herbaceous cilantro. Seeing this on the table is sure to make the world feel so much more colorful and fun, and your tastebuds will be in a happy mood for a long time after eating it!
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound chicken breasts boneless and skinless
- 2 tablespoons taco seasoning
- 1 teaspoon cayenne pepper
- kosher salt to taste
- 2 cloves garlic minced
- 1 small red onion chopped
- 2 red bell peppers chopped
- 1 (15-ounce) can black beans rinsed and drained
- 2 cups cheddar shredded
- cilantro optional, freshly chopped, for serving
Directions
- In a large skillet over medium-high heat, heat the oil.
- Season the chicken with the taco seasoning, the cayenne pepper, and the salt.
- Add the chicken to the hot oil and cook until golden and cooked through at 165 degrees F, about 8 minutes per side.
- Transfer the chicken to a plate.
- Add the garlic, the onion, and the peppers to the skillet, cooking until the veggies are soft, about 5 minutes.
- Stir in the black beans until warmed through.
- Transfer the bean mixture to a plate.
- Reduce the heat to low.
- Return the chicken to the skillet.
- Top the chicken with the cheddar and the bean mixture.
- Cover the skillet and let the cheese melt, about 3 minutes.
- Garnish with the cilantro and serve.
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