Chicken & Red Kidney Bean Skillet

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

Chicken & Red Kidney Bean Skillet

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

Chicken & Red Kidney Bean Skillet

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

Ingredients

Ingredients

  • 1 lb (500g) chicken thighs, cut into 1/2-inch strips
  • 2 Tbsp (30 mL) lemon juice
  • 1 tsp (5 mL) smoked paprika
  • 1 tsp (5 mL) cumin
  • ½ tsp (2 mL) ground black pepper
  • ½ tsp (2 mL) cayenne pepper
  • 4 cloves garlic, minced
  • 1 medium onion, diced
  • 1 – 19 oz red kidney beans, drained and rinsed
  • 1 – 19 oz diced tomatoes
  • ½ tsp (2 mL) salt
  • 1 Tbsp (15 mL) canola oil

Method

  1. Combine chicken, lemon juice, paprika, cumin, pepper, cayenne and garlic in large bowl and let sit until ready to cook.
  2. Heat oil in heavy-bottomed or cast-iron skillet over medium heat.
  3. Add onion and sauté until golden brown, about 6-8 minutes. Add the chicken and for about 8 minutes – MAKE SURE TO RESERVE MARINADE.
  4. Add tomatoes, beans, reserved marinade and salt to the pan. Cook 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.
  5. Serve with steamed rice and veggies and pita bread.