Chicken with Black Bean Pepper Removed

INGREDIENTS

2 tablespoons Vegetable oil – or neutral oil
2 Chicken legs Chicken legs – boneless and skinless
1 Red onion – or yellow, chopped and chopped 2 garlic cloves Garlic – ground and diced
1 Jalapeno pepper – seeded and diced
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon sugar – optional
2 teaspoons tomato paste – or tomato puree
28-ounce canned diced tomatoes
1 cup chicken breast
30 oz. Cooked black beans – canned, dried
1 cup corn
Sea salt
Scallion
Crushed/sweet pepper
Fresh cilantro (cilantro)
Lime – sliced ​​ Hot sauce
Freshly picked red pepper flakes

INSTRUCTIONS

Heat the oil in a large skillet. warm up. heavy pan.
Season the chicken thighs well with sea salt and fry in hot oil over high heat. Cook, turning on all sides, for about 8 minutes or until golden brown. Remove the chicken from the pan and place it on a plate.
Fry the fried onion in the remaining oil in the pan until it softens. This takes 5 minutes.
Add the pepper and cook for another 5 minutes. Add minced garlic and fried jalapeno and cook for another minute.
Mix ground cumin, ground pepper, sugar (if using) and tomato puree.
Add canned tomatoes, broth, and dried black beans. One time.
Add the chicken back to the pan and stir in the red pepper and bring to a boil. Reduce heat to low, cover and cook for 30 minutes, stirring occasionally.
Watch the chicken cook throughout the spring. If it doesn’t cook for a few more minutes (cooking time depends on the size of the chicken thighs).
Cut the chicken into pieces with 2 skewers or use potato wedges.
Working with all ‘fixings’!
NOTE
Please note that the nutritional comparison is not one of supplements.