Spanish Chicken of a Sort
Spanish chicken is one of those things that make no sense, but it does come out a little Spanish, sort of. This is something else that I picked up on another blog somewhere, made my own changes, and it turns out to be something very good, in fact. That said, I’m pretty sure it did not come from Spain (or Mexico) and apart from some of the flavorings, is just a good Chicken dish.
The best of this dish is the Taco seasoning, which I make myself, but which works even if you have to buy it from the store ready made. Same for the black beans, which you can make or just buy.
In short, it’s very good, even if you can’t let the Spanish thing go bye…
- 1 lb. boneless skinless chicken breasts
- 2 tbsp. Taco Seasoning
- 1 tsp. cayenne pepper
- kosher salt
- 2 cloves garlic, minced
- 1 small red onion, chopped
- 2 red bell peppers, chopped
- 1 15-oz. can black beans, drained and rinsed
- 2 c. shredded Cheddar
- Chopped fresh cilantro, for serving
- Season chicken with taco seasoning, cayenne pepper, and salt.
- In a large skillet over medium-high heat, heat oil. Add chicken and cook until no longer pink, 6 minutes per side. Transfer chicken to a plate.
- Add garlic, onion, paprika and red pepper to skillet and cook until tender, about 5 minutes. Stir in black beans until warmed through. Transfer mixture to a bowl.
- Reduce heat to low and return chicken to skillet. Top with cheddar and black bean mixture. Cover and let heat until cheese is melted.
- Garnish with cilantro and serve.