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Santa Fe Chicken with Black Beans, Corn, and Poblanos

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    Source: www.allbreadrecipes.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsB1, B2, B3, E
    MineralsZinc, Copper, Fluorine, Chromium, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1-1/2 Tbsps. vegetable oil

    2. 4 boneless skinless chicken breast halves, cut into 1-1-1/2 inch pieces

    3. 1/2 tsp. chili powder

    4. 1/2 tsp. ground coriander

    5. 1 medium zucchini

    6. 3/4 cup corn kernels

    7. 1 small roasted poblano pepper, finely diced

    8. 1/2 cup chicken stock

    9. 1/2 cup heavy cream

    10. 3/4 cup canned black beans

    11. 2 tsps. fresh lime juice

    12. 1/2 limes, cut in wedges

    13. 2 Tbsps. fresh cilantro, chopped

    14. 3 scallions, thinly sliced

    Instructions Jump to Ingredients ↑

    1. Heat 1 Tbs. oil in a heavy nonstick skillet over medium-high heat. Stir in chicken, chili powder, coriander, and salt to taste. Cook and stir 3-5 minutes, until chicken is lightly browned at edges. Remove chicken from skillet and set aside. Heat remaining oil in same pan. Stir in zucchini, corn, poblano pepper and salt to taste. Cook 4-5 minutes, until vegetables begin to brown at the edges. Add stock and boil 1-2 minutes. Add cream, beans, chicken, and lime juice. Reduce heat to medium and cook 3-4 minutes, until chicken is no longer pink and the sauce has thickened slightly. Remove pan from heat and stir in scallions. Sprinkle with cilantro and serve with lime wedges.

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