Chicken & Red Kidney Bean Skillet

Clock Icon 45 minutes |
Servings: 4 |
Prep: 20 minutes |
Cook: 25 minutes

Ingredients

Marinated chicken
  • 2 Tbsp (30 mL) lemon juice
  • 4 cloves garlic, minced
  • 1 tsp (5 mL) smoked paprika
  • 1 tsp (5 mL) cumin
  • ½ tsp (2 mL) cayenne pepper
  • Salt and freshly ground pepper
  • 1 lb (450 g) boneless chicken thighs, cut into ½-inch strips
Skillet 
  • 1 Tbsp (15 mL) canola oil
  • 1 medium onion, diced
  • 1 - 19 oz (540 mL) can diced tomatoes, undrained
  • 1 - 19 oz (540 mL) can red kidney beans, rinsed and drained
  • Reserved marinade
  • Steamed rice
  • Tossed salad
  • Pita bread or crusty bread

Method

Marinated chicken

  1. In large bowl combine lemon juice, garlic, smoked paprika, cumin, cayenne, salt and pepper. Add chicken. Mix well to coat chicken. Cover. Refrigerate. Marinate 5 – 10 minutes or until ready to cook.

Skillet

  1. In heavy-bottomed frypan or cast-iron skillet add oil. Heat over medium heat.
  2. Add onion. Sauté until golden brown, about 4 – 6 minutes.
  3. Remove chicken from marinade. Reserve marinade.
  4. Add chicken to frypan. Cook 6 – 8 minutes.
  5. Add tomatoes, beans and reserved marinade to frypan. Cook another 8 – 10 minutes or until chicken is cooked through to an internal temperature of 165oF (75oC). Use a meat thermometer to ensure the internal temperature, and ensure the reserved marinade has come to a rolling boil for at least 10 minutes.
  6. Serve with steamed rice, salad and pita bread.

 

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