Ingredients:
- 5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 1 tbsp Olive oil (for chicken)
- 1 tsp Smoked paprika
- 1 tsp Ground cumin
- ½ tsp Dried oregano
- ¼ tsp Cayenne pepper
- 1 tsp Kosher salt
- ½ tsp Black pepper
- 1 tbsp Olive oil (for sautéing)
- 1 medium Yellow onion, diced
- 1 Red bell pepper, diced
- 1 Green bell pepper (or poblano pepper), diced
- 3 cloves Garlic, minced
- 1 (14.5 oz) can Diced tomatoes, undrained
- 1 (15 oz) can Black beans, rinsed and drained
- 1 cup Corn kernels (frozen or fresh)
- ½ cup Chicken broth
- ½ cup Shredded Monterey Jack or Pepper Jack cheese
- 2 tbsp Fresh cilantro, chopped (for garnish)
- 1 Lime, cut into wedges (for serving)
Instructions:
- In a bowl, toss the cubed chicken with 1 tbsp olive oil, smoked paprika, cumin, oregano, cayenne, salt, and pepper until thoroughly coated.
- Heat the remaining 1 tbsp olive oil in the large skillet over medium-high heat. Add the seasoned chicken in a single layer (work in batches if necessary). Cook for 3–4 minutes per side until browned and mostly cooked through. Remove chicken from the skillet and set aside on a plate.
- Reduce heat to medium. Add the onion and bell peppers to the residual fat in the skillet. Sauté for 5–7 minutes until softened, scraping up any browned bits from the chicken. Add the minced garlic and cook for 1 minute until fragrant.
- Stir in the diced tomatoes (with their juice), rinsed black beans, corn, and chicken broth. Bring the mixture to a gentle simmer.
- Return the seared chicken pieces to the skillet. Stir everything gently to combine. Cover the skillet and let it simmer for 5–8 minutes, allowing the flavours to meld and the chicken to finish cooking through (internal temp 165°F / 74°C).
- Remove the skillet from the heat. Sprinkle the shredded cheese evenly over the top. Cover briefly (1-2 minutes) until the cheese is melted and gooey.
- Garnish generously with fresh cilantro and serve immediately with lime wedges on the side for a sharp squeeze of acidity.