' Black Bean and Chicken Skillet with Auctioneer Cabernet - Vino Mas
Vino Mas
Mobile Menu Hamburger Menu Toggle

Black Bean and Chicken Skillet with Auctioneer Cabernet

INGREDIENTS: 
Chicken:
  • 1 tablespoon olive oil
  • 1.25- 1.5 lbs. chicken cutlets or chicken breasts cut in half lengthwise through the width of the breast
  • ¼ teaspoon salt
  • ¾ teaspoon cumin
  • ¾ teaspoon Oregano preferably Mexican oregano
  • 1/2 tsp dried mint
  • Freshly cracked black pepper
Black bean sauce:
  • 2 tablespoons olive oil
  • 1 medium yellow or white onion minced
  • 2 cloves garlic minced or pressed
  • 1, 15 oz. can black beans undrained
  • ¾ cup low sodium Chicken broth
  • ¾ teaspoon Cumin
  • ½ teaspoon Mexican oregano
  • ¼ teaspoon Salt
  • Pinch - ¼ teaspoon ground red pepper according to spice preference
  • 1 lime juiced
Rice: 
  • 1 - 2 packets Ben's original serve Jasmine Rice
    • Any Rice that you would like to use for serving is fine, the packets just take 90 seconds in the mocrowave, which makes for a quick and easy rice serving. 
Optional for serving:
  • Avocado slices
  • Shredded Mexican cheese blend
  • Sour cream 
  • cilantro, lime wedges, sliced jalapeño, salsa or pico de gallo, black olives, or other favorite toppings
DIRECTIONS: 
  1. Heat a large (12-inch) non-stick skillet over medium heat. Add 1 tablespoon of oil and heat until shimmering. Season the chicken with salt, pepper, cumin, and oregano and add the chicken to the skillet.Cook the chicken for 8-9 minutes, flipping halfway through, or until the chicken is cooked through and has reached an internal temperature of 165 degrees Fahrenheit. Remove the chicken from the pan.
  2. Return the pan to the heat. Add the remaining 2 tablespoon olive oil to the pan and heat until shimmering. Add the minced onion and sauté for 3-4 minutes, scraping up the browned bits from the bottom of the pan as you cook, or until the onion is just translucent.
  3. Add the garlic to the onion and sauté for another 1-2 minutes, stirring continuously, or until the garlic is fragrant.
  4. Add the black beans, chicken broth, cumin, oregano, salt, and ground red pepper to the pan. Stir well and bring to a simmer.
  5. Reduce the head to medium-low. Simmer for 7-8 minutes, stirring occasionally, or until the bean sauce has thickened but is still saucy. If at any point the beans start to stick to the bottom of the pan, reduce the heat to low.
  6. Nestle the chicken into the bean sauce. Squeeze the lime juice over the chicken and the beans. Heat the mixture on low for 1-2 minutes, or until the chicken is heated through.
  7. Serve the chicken hot over hot rice with the black bean sauce ladled over. Garnish with topping if desired: shredded Mexican cheese blend and/or sour cream or other optional toppings.
Paired with Broadbent Auctioneer Cabernet 
Recipe adapted from Mae's Menu July 2022

Newsletter Signup

Sign up here to stay connected!