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

  1. 1
    In a deep skillet, heat olive oil over medium heat.
  2. 2
    When oil is glistening, add chicken pieces and season with salt, pepper, cumin and cayenne to taste.
  3. 3
    Cook 5 minutes, then add onion, garlic and peppers.
  4. 4
    Continue cooking, stirring occasionally, until onions are nearly translucent.
  5. 5
    Add diced tomato with juices and cook until just tender.
  6. 6
    Add black beans, corn and remaining seasonings.
  7. 7
    Cook 5 more minutes and add chicken broth, as needed, depending on desired saucy consistency.
  8. 8
    Add chopped greens and cover the skillet.
  9. 9
    Cook until greens are very wilted.
  10. 10
    Serve over rice and top with sliced avocado and shredded cheddar cheese, if desired.

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