Greens & Beans
17 ingredients
10 steps
Ingredients
- 2 Tablespoons Olive Oil
- 1 whole Chicken Breast, Cut In Bite Sized Pieces
- Salt And Pepper, to taste
- 1/2 teaspoons Cumin
- 1/2 teaspoons Cayenne, Or Less If You Don't Like The Spice
- 1/2 whole Medium-sized Red Onion, Chopped
- 1 clove Garlic, Minced
- 3 whole Serrano Peppers, Chopped
- 3 whole Sweet And/or Hot Peppers, Whatever Is On Hand, Sliced
- 2 whole Medium Tomatoes, Diced
- 1 can (15 Oz. Can) Black Beans, Drained And Rinsed
- 1 can 15 Oz Can Of Corn, Drained
- 1/2 teaspoons Paprika
- 1/4 teaspoons Chipotle Powder
- 1/4 teaspoons Mexican Oregano
- 1/4 cups Chicken Broth (optional)
- 1 bunch Greens (I Usually Use Collards, But Any Hearty Green Will Work); Washed, Dried, And Coarsely Chopped
Directions
-
1In a deep skillet, heat olive oil over medium heat.
-
2When oil is glistening, add chicken pieces and season with salt, pepper, cumin and cayenne to taste.
-
3Cook 5 minutes, then add onion, garlic and peppers.
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4Continue cooking, stirring occasionally, until onions are nearly translucent.
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5Add diced tomato with juices and cook until just tender.
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6Add black beans, corn and remaining seasonings.
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7Cook 5 more minutes and add chicken broth, as needed, depending on desired saucy consistency.
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8Add chopped greens and cover the skillet.
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9Cook until greens are very wilted.
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10Serve over rice and top with sliced avocado and shredded cheddar cheese, if desired.
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