Ingredients:

  • 1.5 lbs Chicken breast, diced into 1/2-inch cubes
  • 2 tbsp Neutral oil (Avocado or Grapeseed)
  • 1 Large yellow onion, finely diced
  • 3 Cloves garlic, minced
  • 1 tbsp Ground Cumin
  • 1 tbsp Smoked Paprika
  • 1 tsp Dried Oregano
  • 1/2 tsp Chipotle powder
  • 1 tsp Kosher salt
  • 15 oz can Black beans, rinsed and drained
  • 1/2 cup Low-sodium chicken stock
  • 1 tbsp Tomato paste
  • 1/4 cup Fresh cilantro, chopped
  • Juice of 1 medium lime
  • 1/2 cup Corn kernels

Instructions:

  1. Pat the chicken completely dry. Heat oil in a 12-inch skillet over medium-high heat. Add chicken in a single layer and sear for 3 minutes without moving to form a crust. Flip and sear for 2 more minutes. Remove chicken from pan and set aside.
  2. Lower heat to medium. Add diced onion to the skillet and sauté for 4 minutes until translucent. Stir in minced garlic and tomato paste, cooking for 1 minute.
  3. Add cumin, smoked paprika, oregano, chipotle powder, and salt. Stir constantly for 60 seconds to bloom the spices in the residual oil.
  4. Deglaze the pan with chicken stock, scraping up the browned bits (fond) from the bottom. Stir in black beans and corn kernels.
  5. Return the chicken to the pan. Simmer for 3-5 minutes until the liquid reduces to a thick glaze that coats the ingredients.
  6. Remove from heat. Stir in fresh lime juice and chopped cilantro before serving.