Saturday, 16 April 2016

Pan-Seared Chicken with Spicy Pinto Beans

Another Cook's Country 30-minute recipe card. As written it calls for two tins of pinto beans; we didn't have any, so we went with one tin of black beans and one of refried pinto beans. It was easy to put together and really tasty.


  • 4 (6-8 oz) boneless skinless chicken breasts, sliced lengthwise and/or pounded flat
  • ½ C sour cream
  • 3 tbsp lime juice
  • ¼ tsp cayenne
  • 2 tbsp peanut oil
  • 1 large tin black beans
  • 1 tin refried pinto beans with jalapeno
  • 1 C medium salsa
  • ½ minced fresh cilantro
  1. Whisk together sour cream, lime juice, cayenne, ¼ tsp salt, and ¼ tsp pepper together in a small bowl. Set aside.
  2. Season chicken with salt and pepper.
  3. Preheat oil in a deep skillet over medium high heat until shimmering. Add chicken and cook until golden brown on both sides and cooked through. Remove to plate.
  4. Add whole beans and cook until they begin to blister, ~2 minutes.
  5. Stir in salsa, refried beans, ¼ tsp salt, and ¾ C water. Mash beans lightly with a potato masher and simmer until slightly thickened, ~4 minutes.
  6. Stir in cilantro and sour cream and lime mixture and return chicken to skillet until heated through. Serve.

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