San Antonio Chicken with Picante Black Bean Sauce
Submitted by emerald
San Antonio chicken with a spicy black bean, corn, and picante sauce spooned over cumin-rubbed chicken breasts. A one-skillet Tex-Mex dinner ready in under 30 minutes.
YIELD
6 servingsPREP
10 minCOOK
25 minREADY
40 minThis Tex-Mex chicken dinner is a San Antonio classic built for speed. Cumin and garlic salt-rubbed chicken breasts sear in a hot skillet, then a chunky mixture of black beans, corn, picante sauce, and red bell pepper cooks right on top of the chicken until everything is done.
The smart move here is cooking the bean mixture directly over the chicken. The juices from the searing mix with the picante sauce and beans, creating a thick, flavorful topping without dirtying a second pan. Once the chicken is cooked through, the bean mixture gets a quick blast of high heat to thicken into a proper sauce.
The whole thing comes together in one skillet from start to finish. No marinating, no pre-cooking, no complicated technique.
Pro Tips
- Season the chicken generously on both sides with cumin and garlic salt. The cumin crust is what gives this its Tex-Mex backbone.
- Don’t move the chicken for the first 3 minutes. Let it develop a sear before flipping, or it’ll stick and tear.
- Reduce the bean mixture over high heat for those final 2-3 minutes. This concentrates the picante sauce into a thick, spoonable consistency instead of a soupy mess.
- Use your preferred heat level of picante sauce. Mild for families, hot if you want real San Antonio heat.
Variations
- Cheesy finish: Top the plated chicken and beans with shredded Monterey Jack or pepper jack and let it melt.
- Rice bowl: Slice the chicken, pile it over cilantro-lime rice, and spoon the bean sauce on top for a burrito bowl style meal.
- Fish version: Swap chicken for firm white fish fillets like tilapia. Reduce cook time to 3-4 minutes per side.
Ingredients
Directions
Sprinkle both sides of chicken with 1 teaspoon of the cumin and the garlic salt.
Heat oil in 12 inch skillet over medium-high heat. Add chicken, cook 3 minutes.
In medium bowl, combine beans, corn, Pace Picante Sauce, red pepper and remaining 1 teaspoon cumin.
Turn chicken, spoon bean mixture evenly over chicken.
Reduce heat to medium; cook uncovered 6 to 7 minutes or until chicken is cooked through.
Push bean mixture off chicken into skillet.
Transfer chicken to serving platter, using a slotted spoon; keep warm.
Cook bean mixture over high heat 2 to 3 minutes or until thickened, stirring frequently; spoon over chicken.
Sprinkle with cilantro and serve with additional Pace Picante Sauce.
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