This vibrant and flavorful Fiesta Chicken recipe is your new weeknight savior, bringing a taste of celebration to your table with minimal effort. It’s an incredibly versatile dish, perfect for busy families or anyone craving a delicious and satisfying meal that’s both budget-friendly and bursting with authentic flavors.
Key Ingredients for Fiesta Chicken
- 1.5 pounds boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn kernels, drained (or 1.5 cups frozen corn)
- 1 (10-ounce) can Rotel Diced Tomatoes and Green Chilies, undrained
- 1/4 cup chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and freshly ground black pepper to taste
- 1/2 cup shredded Monterey Jack or cheddar cheese (or a blend)
- Optional toppings: fresh cilantro, sour cream, avocado slices, lime wedges, tortilla chips
How to Make Fiesta Chicken
Whipping up this Fiesta Chicken is a breeze, taking less than 30 minutes of active preparation to create a dish that’s both incredibly delicious and wonderfully satisfying. The magic lies in its simple yet impactful combination of savory chicken, hearty beans, and sweet corn, all simmered in a vibrant, well-spiced tomato broth that becomes a luscious sauce. This recipe is a testament to how easy it can be to achieve big flavor with minimal fuss, making it a go-to for any night of the week.
Step-by-Step Instructions
- Prepare the Chicken: If using chicken breasts, you can either leave them whole or cut them into bite-sized pieces for faster cooking and easier serving. If preferred, season the chicken generously with salt and freshly ground black pepper.
- Sauté Aromatics: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Add Chicken and Spices: Add the chicken to the skillet. If using whole breasts, sear them for about 2-3 minutes per side until lightly golden. If using chicken pieces, cook until browned on all sides. Sprinkle the chili powder, cumin, smoked paprika, and cayenne pepper (if using) over the chicken and onions. Stir well to coat the chicken evenly with the spices.
- Incorporate Beans, Corn, and Tomatoes: Add the rinsed black beans, drained corn, and the can of Rotel diced tomatoes and green chilies (undrained) to the skillet. Pour in the chicken broth. Stir everything together to combine.
- Simmer and Cook: Bring the mixture to a simmer. Once simmering, reduce the heat to medium-low, cover the skillet, and let it cook for 15-20 minutes, or until the chicken is cooked through and no longer pink in the center. If using whole chicken breasts, ensure they reach an internal temperature of 165°F (74°C). The sauce should have thickened slightly.
- Melt the Cheese: Once the chicken is cooked and the sauce has reached your desired consistency, remove the lid. Sprinkle the shredded Monterey Jack or cheddar cheese evenly over the top of the Fiesta Chicken.
- Serve: Cover the skillet for a minute or two to allow the cheese to melt beautifully. Serve the Fiesta Chicken hot, ensuring each serving gets plenty of the flavorful sauce.
Why You’ll Love This Fiesta Chicken
You’ll absolutely adore this Fiesta Chicken for its incredible ability to transport your taste buds to a fiesta with every bite. The star of the show is undoubtedly the perfectly cooked chicken swimming in a rich, savory sauce infused with the smoky warmth of cumin and paprika, complemented by the delightful textures of tender black beans and sweet corn. Beyond its amazing flavor profile, making this dish at home is a genuine cost-saver compared to restaurant meals, proving that exceptional taste doesn’t have to break the bank.
The vibrant addition of Rotel tomatoes and chilies adds a subtle kick and a beautiful depth of flavor that sets it apart from a simple skillet chicken, creating a symphony of tastes and aromas. It’s a dish that truly delights all the senses, delivering comfort and excitement in one pot. Don’t wait to experience this culinary celebration; gather your ingredients and whip up this sensational Fiesta Chicken for your next meal!
Storing and Reheating Tips
Leftover Fiesta Chicken stores beautifully and can be enjoyed for up to 3-4 days when stored properly in the refrigerator. Allow the dish to cool completely before transferring it to an airtight container. For the best flavor and texture, store the chicken and sauce together.
To reheat, you have a few excellent options. The easiest method is to gently warm it in a skillet over medium-low heat, stirring occasionally, until heated through. You can also microwave individual portions in a microwave-safe dish, covering it loosely, for about 1-2 minutes, stirring halfway through. If you wish to freeze portions for future meals, ensure the Fiesta Chicken is completely cooled. Store it in freezer-safe containers or heavy-duty freezer bags for up to 2-3 months. Thaw overnight in the refrigerator before reheating as described above.
Final Thoughts
This delectable Fiesta Chicken is a winner for its incredible flavor, ease of preparation, and budget-friendly appeal. We encourage you to give this vibrant and satisfying recipe a try; it’s sure to become a new favorite in your home. Get ready for a taste of celebration without the fuss!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Fiesta Chicken
Ingredients
Equipment
Method
- If using chicken breasts, you can either leave them whole or cut them into bite-sized pieces for faster cooking and easier serving. If preferred, season the chicken generously with salt and freshly ground black pepper.1.5 pounds boneless, skinless chicken breasts or thighs, to taste Salt and freshly ground black pepper
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 tablespoon olive oil, 1 medium yellow onion, finely chopped, 2 cloves garlic, minced
- Add the chicken to the skillet. If using whole breasts, sear them for about 2-3 minutes per side until lightly golden. If using chicken pieces, cook until browned on all sides. Sprinkle the chili powder, cumin, smoked paprika, and cayenne pepper (if using) over the chicken and onions. Stir well to coat the chicken evenly with the spices.1.5 pounds boneless, skinless chicken breasts or thighs, 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper
- Add the rinsed black beans, drained corn, and the can of Rotel diced tomatoes and green chilies (undrained) to the skillet. Pour in the chicken broth. Stir everything together to combine.1 15-ounce can black beans, rinsed and drained, 1 15-ounce can corn kernels, drained (or 1.5 cups frozen corn), 1 10-ounce can Rotel Diced Tomatoes and Green Chilies, undrained, 1/4 cup chicken broth
- Bring the mixture to a simmer. Once simmering, reduce the heat to medium-low, cover the skillet, and let it cook for 15-20 minutes, or until the chicken is cooked through and no longer pink in the center. If using whole chicken breasts, ensure they reach an internal temperature of 165°F (74°C). The sauce should have thickened slightly.
- Once the chicken is cooked and the sauce has reached your desired consistency, remove the lid. Sprinkle the shredded Monterey Jack or cheddar cheese evenly over the top of the Fiesta Chicken.1/2 cup shredded Monterey Jack or cheddar cheese (or a blend)
- Cover the skillet for a minute or two to allow the cheese to melt beautifully. Serve the Fiesta Chicken hot, ensuring each serving gets plenty of the flavorful sauce.