Mexican Chicken, Bean, and Tomato Skillet

Instructions

1. 1

   Cut the chicken thighs into bite-sized pieces and season with half of the salt and black pepper.

2. 2

   Dice the red bell pepper and onion. Mince the garlic cloves.

3. 3

   Heat the olive oil in a large skillet over medium-high heat.

4. 4

   Add the chicken pieces to the skillet and cook for 5-6 minutes, stirring occasionally, until browned on all sides.

5. 5

   Add the diced onion, red bell pepper, and minced garlic to the skillet. Sauté for 3-4 minutes until the vegetables are softened.

6. 6

   Stir in the ground cumin and chili powder, and cook for 1 minute until fragrant.

7. 7

   Add the canned diced tomatoes (with their juice) and black beans to the skillet. Stir well to combine.

8. 8

   Season with the remaining salt and black pepper. Bring the mixture to a simmer.

9. 9

   Reduce the heat to medium-low, cover, and cook for 10-12 minutes, stirring occasionally, until the chicken is cooked through and the flavors are well combined.

10. 10

    Remove from heat. Chop the fresh cilantro and sprinkle over the skillet before serving.

11. 11

    Serve hot, optionally with rice or warm tortillas.