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.
Notes
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.
