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Salsa Verde Chicken, Corn and Black Beans
Rachel Kim

Salsa Verde Chicken, Corn and Black Beans

This skillet lands between a taco filling and a spoonable dinner, with juicy chicken pieces, charred corn and black beans in salsa verde. Use a thick salsa or the pan turns soupy. Total time: 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken breasts cut into 1-inch pieces
  • 1 tsp ground cumin
  • 1 tsp kosher salt
  • 1 tbsp vegetable oil
  • 2 cups frozen corn thawed
  • 1 can 15 oz black beans, drained and rinsed
  • 1 cup thick salsa verde
  • 1 cup shredded Monterey Jack cheese

Method
 

  1. Season the chicken with cumin and salt and heat the vegetable oil in a large skillet over medium-high heat.
  2. Cook the chicken for 6 to 8 minutes, turning the pieces until browned and 165°F inside, then transfer it to a plate.
  3. Add the corn and cook without stirring for 2 minutes before folding in the black beans and salsa verde.
  4. Return the chicken, simmer for 3 minutes and sprinkle the cheese evenly over the top.
  5. Cover for 2 minutes, until the cheese melts and the sauce bubbles around the edges.