Samantha Nicole It’s always a party when New Mexico’s Fiesta Chicken is on the table. It’s hard not to celebrate such a savory, vibrant dish, when the chicken is simmered with summery corn, hearty beans, and bright tomatoes! Chilies add a little heat, keeping New Mexico’s Fiesta Chicken dancing on your tastebuds. You’ll be tempted to get up in dance too, that’s the spirit of this dish after all!
Ingredients
- 1 tablespoon vegetable oil
- 4 chicken breast halves, skinless and boneless
- 1 (10-ounce) can diced tomatoes with green chilies
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (8.75-ounce) can whole kernel corn, drained
- ground cumin, to taste
- cilantro, optional, to taste, roughly chopped or torn, for garnish
Directions
Step 1 –Heat the oil in a large skillet over medium-high heat.
Step 2 –Add the chicken breasts to the skillet and sear until golden-brown, but not cooked through, about 2-3 minutes per side.
Step 3 –Add the tomatoes with green chilies, the black beans, and the corn to the chicken.
Step 4 –Reduce the heat to low and allow the chicken mixture to simmer until the juices run clear and a thermometer inserted into the center of the chicken reads at least 165 degrees F, about 25-30 minutes.
Step 5 –Sprinkle the cumin over the top of the chicken mixture.
Step 6 –Serve garnished with the cilantro.
