Description
A delicious and hearty Fiesta Chicken loaded with flavors and nutrients, perfect for a family dinner!
Ingredients
Scale
- 2 teaspoons extra-virgin olive oil
- 1 pound boneless skinless chicken thighs, (or chicken breasts cut into bite-size pieces)
- 2 cloves garlic, (minced)
- 1 cup yellow onion, (diced)
- 1 tablespoon smoked paprika
- 2 teaspoons onion powder
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 1 medium red bell pepper, (cored and chopped)
- 1 medium green bell pepper, (cored and chopped)
- 15 ounces black beans, (rinsed and drained)
- 15 ounces whole kernel corn, (drained)
- 1 cup diced tomatoes
- 1½ cups white rice
- 3 cups low-sodium chicken broth
- ¾ cup Mexican blend cheese
- Optional toppings
Instructions
- In a large nonstick skillet, heat the olive oil over medium-high heat. Add the chicken thigh pieces and cook them until they are browned on the outside. This should take about 3 minutes.
- Add the minced garlic, diced onion, smoked paprika, onion powder, and kosher salt and pepper to the skillet. Sauté for 2 minutes until the onions are softened, and the spices are fragrant.
- Stir in the bell peppers, black beans, corn, diced tomatoes, white rice, and chicken broth. Bring the mixture to a boil and then reduce the heat to low.
- Cover the skillet, and simmer for 15-20 minutes, or until the chicken is cooked through and the rice is tender. Be sure to adjust the cooking time of the rice according to the package instructions.
- Once cooked, taste it and adjust the seasonings if you like. The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C).
- Sprinkle the Mexican blend cheese over the top of the Fiesta Chicken and cover the skillet again. Let it sit for a few minutes until the cheese melts.
- Serve the Fiesta Chicken warm, garnished with optional toppings and side dishes like chopped fresh cilantro, chopped green onions, corn chips, jalapeño slices, picante sauce, fresh pico de gallo, green chilis sliced or diced avocado, a dollop of Greek yogurt (or sour cream), cream cheese, tortilla chips, and a squeeze of fresh lime juice.
Notes
- The chicken can be substituted with other proteins such as shrimp or tofu for a different variation.
- This dish can easily be made in advance and reheated for convenience.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 90mg