I’ve always been fascinated by the combination of black beans and chicken in this recipe. The dish is a staple in many Latin American countries, where it’s known as ‘feijoada.’ The rich, earthy flavor of the black beans pairs perfectly with the juicy chicken, creating a taste experience that’s both familiar and exotic.
I love serving this recipe at family gatherings, as it’s easy to feed a crowd and everyone loves the flavors. My kids are particularly fond of it, and they always ask for seconds. One of the best things about this recipe is that it’s incredibly versatile – you can serve it as a main course, or use it as a filling for tacos or burritos.
And the best part? It’s incredibly easy to make, requiring only a few ingredients and some simple cooking techniques. I like to think of this recipe as a masterclass in home cooking – it’s a great way to learn how to cook with beans, and how to balance flavors in a dish.
The key technique is to cook the chicken and beans together in one pot, which creates a rich, savory broth that infuses all the flavors together. It’s a simple technique, but one that requires some patience and attention to detail. But trust me, the end result is well worth the effort.
This recipe has been passed down through generations in many Latin American families, and I’m so glad I can share it with my own family and friends today. So go ahead, give this recipe a try – I promise you won’t be disappointed!
Black Beans with Chicken
4.7 from 844 votes
A hearty and flavorful dish combining tender chicken with savory black beans. This one-pot meal is perfect for a quick weeknight dinner.
1 lb boneless skinless chicken breasts, cut into 1-inch cubes
2 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp dried oregano
1/4 tsp cayenne pepper (optional)
2 cans (15 oz each) black beans, drained and rinsed
1 can (14.5 oz) diced tomatoes, undrained
1 cup chicken broth
Salt and black pepper to taste
For Garnish
Fresh cilantro, chopped
Lime wedges
👨🍳Directions
1Heat olive oil in a large skillet or Dutch oven over medium-high heat until shimmering.
2Add the chicken cubes in a single layer and cook without stirring for 4 minutes until the bottom is golden brown.
3Flip the pieces and cook for another 3 minutes until the chicken is cooked through and no longer pink in the center.
4Reduce heat to medium and add the diced onion to the skillet.
5Cook for 4 minutes, stirring occasionally, until the onion is softened and translucent.
6Add the minced garlic, cumin, smoked paprika, oregano, and cayenne if using, and stir constantly for 1 minute until fragrant.
7Pour in the drained black beans, undrained diced tomatoes, and chicken broth.
8Stir well to combine all ingredients.
9Bring the mixture to a boil over high heat, then reduce heat to low and let it simmer uncovered for 15 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld.
10Season with salt and black pepper to taste.
11Remove from heat and let stand for 2 minutes.
12Serve hot, garnished with fresh cilantro and lime wedges on the side.
For a vegetarian version, omit the chicken and use vegetable broth. Add diced bell peppers or corn for extra texture. Leftovers can be stored in the refrigerator for up to 3 days.
Watch Video Of How Black Beans with Chicken Works
This black bean and chicken recipe is one of my go-to options when I need something quick and delicious for my family.
It’s perfect for weeknight dinners or special occasions like holidays and parties.
One of the best things about this recipe is that it makes great leftovers – simply refrigerate or freeze it until you’re ready to reheat and serve again.
❓ Frequently Asked Questions About Black Beans with Chicken
Q: What type of chicken should I use for this recipe?
A: For this recipe, you want to use boneless, skinless chicken breasts or thighs. You can also use chicken drumsticks or wings if you prefer. Just be sure to cut them into bite-sized pieces before cooking.
Q: Can I make this recipe with canned black beans?
A: While you can use canned black beans in a pinch, I highly recommend using dried black beans for the best flavor and texture. Simply soak them overnight and then cook them according to package instructions.
Q: How do I store leftover black bean and chicken mixture?
A: You can store leftover black bean and chicken mixture in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months. When reheating, be sure to stir in some fresh cilantro or scallions to brighten up the flavors.
Q: Can I add other ingredients to customize this recipe?
A: Absolutely! Some ideas include adding diced bell peppers or onions for extra flavor and texture, or using different spices like cumin or paprika for added depth.
Q: How do I reheat this recipe without drying out the chicken?
A: To reheat without drying out the chicken, try using low heat on your stovetop or oven-safe pan. You can also add a splash of broth or water to keep everything moist.
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