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Heat oil in large skillet on medium-high heat. Add paprika, oregano, cumin, garlic powder and red pepper; mix well. Chicken breasts with black beans, corn, chile peppers, tomatoes.
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Ingredients for Chicken, Beans and Corn:
- Get 1/3 cup of Latino Mix see my recipe
- Prepare 7 - large chicken thighs bone in and skin on
- Take 3 quarts water
- You need 16 ounces - canned dark red kidney beans
- You need 30 ounces - canned organic black beans
- Make ready 16 ounces for canned corn
- Make ready 1 of medium lime per person
- Take 1/4 cup - extra Virgin olive oil
Heat oil in large skillet on medium-high heat. Add paprika, oregano, cumin, garlic powder and red pepper; mix well. I just love the way all the fresh flavors combine to create a fulfilling dish in this Chicken Saute with Corn, Green Beans and Tomatoes. The sweetness of the corn, the crisp green beans and the bright acidity of the vine ripe tomatoes all come together to compliment the deliciously seasoned herbed chicken.
Chicken, Beans and Corn making process:
- Boil your chicken in the water, just plain water.
- When the chicken is done move to a plate to cool
- When cooled remove skin carefully. Then shred the chicken discard the bones.
- Set the skin aside you can deep fry later for snacks.
- Mix the seasonings with the chicken and fry in a little extra virgin olive oil
- Simmer for 7 minutes
- Drain the beans and rinse. Drain the corn. Add to the beans to the chicken chicken
- Mix well. Add 3 cup of the broth you made by cooking the chicken.
- Add the corn and stir in let simmer for 10 minutes covered.
- This is close to being done. Remove the cover.
- Let the liquids reduce for 15 minutes
- Slice the lime and serve, I hope you enjoy!!
Best of all, you only need one pot to cook the entire meal - so easy clean up. In a small bowl, mix seasonings; sprinkle over both sides of chicken. In a large nonstick skillet, heat oil over medium heat. Black Bean, Chicken and Corn Soup With Toasted Tortilla Strips. This is a lovely tortilla soup with homemade tortilla strips.
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