Spicy Chicken and Beans
Ignite your taste buds with this hearty and flavorful Spicy Chicken and Beans recipe! Tender, perfectly seasoned chicken thighs are simmered to perfection in a zesty medley of black beans, diced tomatoes, and aromatic spices like smoked paprika, cumin, and chili powder. The addition of jalapeños and red bell peppers brings just the right amount of heat and crunch, while fresh cilantro and a squeeze of lime brighten every bite. Ready in just 40 minutes, this one-skillet wonder is as easy as it is comforting, making it a perfect choice for busy weeknight dinners. Serve it solo or alongside warm rice, tortillas, or a fresh green salad for a complete meal. Bursting with bold flavors, this spicy chicken and beans dish is sure to become a crowd-pleasing favorite!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 4 pieces Chicken thighs (boneless, skinless)
- 2 tablespoons Olive oil
- 1 medium Yellow onion (chopped)
- 3 cloves Garlic (minced)
- 1 medium Red bell pepper (diced)
- 1 medium Jalapeño (sliced, seeds removed for less heat)
- 1 15 oz can Canned black beans (drained and rinsed)
- 1 14 oz can Canned diced tomatoes (with juices)
- 1 cup Chicken broth
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 1 lime Lime wedges (for serving)
Instructions
Season the chicken thighs with a pinch of salt, black pepper, chili powder, and smoked paprika.
In a large skillet or pot, heat the olive oil over medium heat.
Add the chicken thighs to the skillet and sear for 3-4 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic, red bell pepper, and jalapeño. Cook for another 2-3 minutes until fragrant.
Add the black beans, diced tomatoes (with juices), chicken broth, cumin, remaining chili powder, smoked paprika, salt, and black pepper. Stir to combine.
Return the chicken thighs to the skillet, nestling them into the bean mixture.
Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet and cook for 15 minutes, or until the chicken is fully cooked and tender.
Remove the chicken from the skillet and shred or slice as desired, then return it to the pan and stir to combine.
Garnish with fresh cilantro and serve hot with lime wedges on the side.
Nutrition Facts
Calories |
304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.5 g | 16% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 1016 mg | 44% | |
| Total Carbohydrate | 23.0 g | 8% | |
| Dietary Fiber | 6.9 g | 24% | |
| Total Sugars | 6.5 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 77 mg | 6% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 768 mg | 16% | |
*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.
