Yield: 4 servings
One Pot Cilantro Lime Chicken With Corn And Black Beans
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Ingredients
- 4 boneless skinless chicken breasts or 8 chicken thighs
- 2 tablespoons olive oil
- half of a large red onion, diced
- 2 garlic cloves, minced
- 1 pkg. (16 oz.) frozen corn
- 1 cup chicken stock
- 2 cans black beans, drained and rinsed
- 2 limes, zested and juiced
- 1 tablespoon ground cumin
- 2 teaspoons chipotle powder
- 1/2 teaspoon salt
- 1 bunch fresh cilantro, chopped (just the leafy part)
Instructions
- Heat the olive oil over medium-high heat in a heavy bottomed Dutch oven. Sauté the onion in the olive oil until translucent. Add the minced garlic and give it a good stir. Add the frozen corn, and continue to sauté until the corn starts to brown a bit.
- Pour in the chicken stock, and add the black beans, lime zest and juice, cumin, chipotle powder, and salt. Stir well.
- Season the chicken breasts or thighs with a little additional salt, pepper, and chipotle powder. Press them down into the corn and beans mixture until nearly covered.
- Cover the Dutch oven and cook over medium-low heat for about 20-25 minutes, until the chicken is cooked through and the juices run clear.
- Turn off the heat and remove the chicken to a platte. Stir the chopped cilantro into the corn and black beans mixture.
- Serve warm with soft tortillas, over cilantro lime rice, or as is.