Curried Creole Chicken Black Beans a Winner
Embark on a flavor-packed journey with this Curried Creole Chicken and Black Beans recipe, a true winner for your weeknight dinner lineup! Tender, golden-seared chicken thighs are simmered to perfection in a creamy, spice-forward sauce brimming with Creole seasoning, curry powder, and a hint of cumin. Sweet red bell peppers, hearty black beans, and luscious coconut milk create a rich, comforting base that pairs beautifully with steamed rice for a satisfying, soul-warming meal. The finishing touch of fresh lime juice and fragrant cilantro adds a bright, zesty kick that ties all the flavors together. Ready in just 45 minutes, this one-skillet wonder is ideal for busy nights while delighting your taste buds with its bold, fusion-inspired flair. Perfect for lovers of globally inspired dishes, this recipe is hearty, flavorful, and guaranteed to impress!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic, minced
- 1 tablespoon Creole seasoning
- 1 tablespoon curry powder
- 0.5 teaspoon ground cumin
- 2 cups canned black beans, drained and rinsed
- 1 cup coconut milk
- 0.5 cup low-sodium chicken broth
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped
- 2 cups steamed white or brown rice (optional, for serving)
Instructions
Season the chicken thighs on both sides with salt and black pepper.
In a large skillet or Dutch oven, heat olive oil over medium-high heat. Once hot, add the chicken thighs and sear for 3 minutes on each side until golden brown. Remove and set aside.
In the same skillet, add the diced onion and red bell pepper. Sauté for 4-5 minutes until softened.
Add the minced garlic, Creole seasoning, curry powder, and ground cumin. Stir for 1 minute until fragrant.
Stir in the black beans, coconut milk, and chicken broth. Scrape the bottom of the skillet to deglaze and mix the flavors together.
Return the seared chicken thighs to the skillet, nestling them into the sauce. Bring the mixture to a gentle simmer.
Cover and cook on medium-low heat for 15-20 minutes, or until the chicken is cooked through and tender.
Stir in the lime juice and chopped cilantro to brighten the flavors.
Serve hot over steamed rice, if desired. Garnish with additional cilantro, if preferred.
Nutrition Facts
Calories |
2266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.5 g | 98% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 7398 mg | 322% | |
| Total Carbohydrate | 242.9 g | 88% | |
| Dietary Fiber | 35.3 g | 126% | |
| Total Sugars | 28.8 g | ||
| Protein | 147.6 g | 295% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 350 mg | 27% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 2949 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
