Tomatillo Chicken with Black Beans
Transform your weeknight dinner routine with this zesty and satisfying Tomatillo Chicken with Black Beans recipe! Tender, golden-browned chicken thighs are simmered in a vibrant homemade tomatillo sauce made from fresh tomatillos, jalapeño, garlic, and onion, packing a bold, tangy flavor. Black beans are stirred in for added heartiness, while fresh cilantro and a squeeze of lime juice deliver a refreshing finish. Serve this one-pan wonder over fluffy rice or alongside warm tortillas for a deliciously comforting and wholesome meal. With a perfect balance of spice, zest, and savory goodness, this recipe is ideal for lovers of Mexican-inspired cuisine and comes together in under an hour, making it perfect for busy evenings.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (boneless, skinless)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Ground cumin
- 2 tablespoons Olive oil
- 8 medium Tomatillos (husked and rinsed)
- 1 large Jalapeño pepper (seeded for less heat, if desired)
- 3 pieces Garlic cloves
- 1 medium Yellow onion (quartered)
- 1 cup Chicken broth
- 0.5 cup Cilantro (fresh, chopped)
- 1 can Black beans (canned, drained and rinsed)
- 1 piece Lime (juiced)
- 4 servings Cooked rice or warm tortillas (for serving)
Instructions
Season the chicken thighs with salt, pepper, and ground cumin on both sides.
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs and sear for 3-4 minutes on each side until golden brown. Remove the chicken and set aside.
In a blender, combine the tomatillos, jalapeño, garlic, and onion. Blend until smooth to create the tomatillo sauce.
Pour the tomatillo sauce into the same skillet, scraping up any brown bits from the bottom of the pan for added flavor. Cook the sauce over medium heat for 5 minutes until slightly thickened.
Stir in the chicken broth and bring the mixture to a gentle simmer.
Return the chicken thighs to the skillet, nestling them into the sauce. Cover and cook for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Add the black beans to the skillet during the last 5 minutes of cooking, stirring gently to warm them through.
Remove the skillet from heat and stir in the chopped cilantro and lime juice.
Serve the tomatillo chicken and black beans over cooked rice or with warm tortillas. Garnish with additional cilantro if desired.
Nutrition Facts
Calories |
2192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.5 g | 102% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 4066 mg | 177% | |
| Total Carbohydrate | 220.1 g | 80% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 18.4 g | ||
| Protein | 150.6 g | 301% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 380 mg | 29% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 3621 mg | 77% | |
*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.
