Recipe Index

Ingredients

• (3 1/2 lb) chicken, cut into 8 pieces
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp olive oil
• 1/2 cup chopped onion
• 1/2 cup green bell pepper, seeded and chopped
• 1 jalapeno pepper, seeded and chopped
• 1 clove garlic, minced
• 1 tsp ground cumin
• 1 large tomato, peeled and chopped
• 1 tbsp fresh lemon juice
• 1 x (15 oz) can black beans, rinsed and drained
• 8 Tbsp water

Method

1. Pat the chicken pieces dry and season them all over with the salt and black pepper.
2. Heat the olive oil in a large, heavy pan over medium-high heat. Brown the chicken pieces in batches for about 4 minutes per side, then set them aside.
3. Lower the heat to medium. Add the onion, bell pepper, and jalapeno to the pan and cook for 4 to 5 minutes, stirring, until softened.
4. Stir in the garlic and cumin and cook for 30 seconds, then add the chopped tomato and cook for 2 to 3 minutes until it begins to break down.
5. Pour in the water and lemon juice, scraping up the browned bits from the base of the pan.
6. Return the chicken and any juices to the pan, cover, and simmer gently for 20 minutes.
7. Stir in the black beans, cover again, and cook for a further 10 minutes, until the chicken is cooked through. Taste, adjust the seasoning, and serve hot, ideally with rice.

Prep: 20 min · Cook: 35 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data