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To make a delicious Tex-Mex Chicken Skillet, gather these ingredients: - 1 lb boneless, skinless chicken thighs, diced - 1 tablespoon extra virgin olive oil - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 bell pepper (red or yellow), diced - 1 cup corn kernels (fresh or frozen) - 1 can black beans (15 oz), rinsed and drained - 1 can diced tomatoes with green chilies (14.5 oz), juices included - 1 tablespoon chili powder - 1 tablespoon ground cumin - 1 teaspoon smoked paprika - Salt and black pepper, to taste - 1 cup shredded sharp cheddar cheese - Fresh cilantro leaves, chopped, for garnish - Ripe avocado slices, for serving - Lime wedges, for serving You can swap some ingredients if needed: - Chicken thighs: Use chicken breast for a leaner option. - Olive oil: Try avocado oil or vegetable oil. - Bell pepper: Any color works; use what you have. - Black beans: Pinto beans or kidney beans are good options. - Diced tomatoes: Use fresh tomatoes if you prefer. When shopping, look for the best ingredients: - Chicken: Choose bright pink and firm chicken. - Onions: Pick firm onions without soft spots. - Bell Peppers: Look for smooth skin and bright color. - Corn: Fresh corn should feel plump; frozen is a great backup. - Beans: Choose low-sodium canned beans for less salt. Using fresh ingredients makes a big difference in flavor! First, gather all your ingredients. This makes cooking easier. Cut the chicken thighs into small pieces. Make sure they are bite-sized. This helps with even cooking. Season the chicken with salt, black pepper, chili powder, cumin, and smoked paprika. Mix well so all pieces are coated. This adds great flavor. In a large skillet, heat the olive oil over medium-high heat. You want it to shimmer. Add the seasoned chicken to the skillet. Cook for about 5-7 minutes. Stir occasionally, so it browns nicely. When the chicken is cooked through, add the onion and garlic. Stir them in and cook for 2-3 minutes. The onion should turn soft and clear. Now, add the bell pepper, corn, black beans, and diced tomatoes. Include all the juices from the tomatoes. Mix everything well. This step is key for great flavor. Lower the heat a bit and let it simmer. Cook for 5-10 minutes, stirring now and then. This lets all the flavors blend together beautifully. Once everything is hot, sprinkle the shredded cheddar cheese on top. Cover the skillet with a lid. Let it cook for 2-3 minutes. You want the cheese to melt and bubble. Remove the skillet from the heat. Add fresh cilantro on top for color and flavor. Serve hot with avocado slices and lime wedges. This adds freshness and a nice zing. To cook chicken just right, use boneless, skinless chicken thighs. They stay juicy. Cut them into bite-sized pieces for even cooking. Heat the olive oil until shimmering before adding the chicken. Season it well with salt, black pepper, chili powder, cumin, and smoked paprika. Cook for 5-7 minutes, stirring often, until browned and cooked through. Always check the chicken's center. It should reach 165°F (75°C) to be safe. If you want a milder dish, cut back on the chili powder. You can start with half a tablespoon. For extra heat, add more chili powder or some diced jalapeños. Remember, it's easier to add spice than to take it away. Taste as you cook to find the right balance for you and your guests. Serving your Tex-Mex Chicken Skillet well can make it even more appealing. Spoon it into bowls, and add ripe avocado slices on top. This adds creaminess and color. Squeeze fresh lime juice over the dish for a zesty finish. You can sprinkle chopped fresh cilantro on top for a pop of green. The bright colors make your meal look as good as it tastes! {{image_4}} You can easily change up your Tex-Mex Chicken Skillet by adding more veggies. Try using zucchini, mushrooms, or even spinach. These vegetables add flavor and color. You can toss them in with your bell pepper. Just make sure they cook down well. This keeps the dish tasty and healthy. If you want to switch up the protein, you have options. You can use ground turkey or beef instead of chicken. For a lighter touch, try shrimp or fish. Make sure to adjust the cooking time based on the protein you choose. Shrimp cooks faster, while beef may need more time. This way, you can enjoy different flavors every time. To make a vegetarian version, skip the chicken and use more beans. You can double the black beans or add pinto beans for variety. Use tofu or tempeh for extra protein. Cook them until golden for the best texture. This way, you keep the dish filling and satisfying. Add extra veggies for crunch and flavor. You’ll have a delicious meal that everyone can enjoy. To keep your Tex-Mex Chicken Skillet fresh, store it in an airtight container. Make sure the dish cools down to room temperature before sealing. This helps to avoid moisture buildup. You can keep it in the fridge for up to three days. If you notice any changes in smell or color, it's best to toss it. When you're ready to enjoy leftovers, reheat the dish on the stove. Place it in a skillet over low heat. Stir occasionally until it's hot all the way through. This usually takes about 5 to 7 minutes. You can also use a microwave. Heat it for 1 to 2 minutes, stirring halfway. Check the temperature to ensure it's hot and safe to eat. If you want to save some for later, freezing is a great option. Portion the skillet into freezer-safe bags or containers. Be sure to remove as much air as possible. You can freeze it for up to three months. When you're ready to eat, thaw it overnight in the fridge. Then reheat it as mentioned above. Enjoy your tasty Tex-Mex meal anytime! You can serve Tex-Mex Chicken Skillet with many tasty sides. Here are a few ideas: - Rice: White or brown rice pairs well. - Tortillas: Warm flour or corn tortillas are great for scooping. - Salad: A simple green salad adds freshness. - Guacamole: Creamy avocado enhances the meal. - Sour Cream: A dollop adds creaminess and cools the heat. Each option adds flavor and makes your meal fun. Yes, you can make this Tex-Mex Chicken Skillet ahead of time. Cook the dish and let it cool. Then, store it in an airtight container in the fridge. It stays fresh for about 3 days. You can also freeze it for up to 2 months. Just reheat it in a skillet or microwave before serving. Cooking chicken thighs takes about 10-15 minutes. In the skillet, brown them for 5-7 minutes first. Then, add the other ingredients and simmer for 5-10 minutes. Always check that the chicken reaches 165°F (75°C) for safety. Proper cooking keeps the chicken juicy and flavorful. You learned about making a flavorful Tex-Mex chicken skillet. We discussed fresh ingredients, cooking steps, and how to adjust spices. I gave you tips on storing leftovers and answered common questions. Cooking can be fun and easy. With the right tips, you can enjoy this dish. Good luck as you try this recipe yourself! Remember, cooking is all about experimenting and having fun.

Tex-Mex Chicken Skillet

Discover the vibrant flavors of this Tex-Mex Chicken Skillet Delight that's ready in just 30 minutes! Packed with juicy chicken, colorful veggies, and topped with melted cheddar, this one-pan recipe is perfect for busy weeknights. Elevate your dinner with fresh avocado and a squeeze of lime for a zesty finish. Click through for the full recipe and bring home the taste of Tex-Mex goodness today!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, diced into bite-sized pieces

1 tablespoon extra virgin olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 bell pepper (choose red or yellow), diced into small chunks

1 cup corn kernels (use freshly shucked or frozen)

1 can (15 oz) black beans, rinsed under cold water and drained

1 can (14.5 oz) diced tomatoes with green chilies, juices included

1 tablespoon chili powder

1 tablespoon ground cumin

1 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

1 cup shredded sharp cheddar cheese

Fresh cilantro leaves, chopped, for garnish

Ripe avocado slices, for serving

Lime wedges, for serving

Instructions
 

In a large skillet, heat the olive oil over medium-high heat until shimmering.

    Add the diced chicken thighs to the skillet and season generously with salt, black pepper, chili powder, cumin, and smoked paprika. Sauté for about 5-7 minutes, stirring occasionally, until the chicken is thoroughly cooked and nicely browned on the outside.

      Introduce the chopped onion and minced garlic to the skillet, stirring to combine. Sauté for 2-3 minutes until the onion softens and turns translucent.

        Incorporate the diced bell pepper, corn kernels, black beans, and the entire can of diced tomatoes along with their juices. Mix everything well to ensure an even distribution of ingredients.

          Reduce the heat slightly and bring the mixture to a gentle simmer. Let it cook for an additional 5-10 minutes, stirring occasionally, to allow the flavors to meld beautifully.

            When everything is heated through, sprinkle the shredded cheddar cheese evenly over the top. Cover the skillet with a lid and cook for 2-3 minutes, or until the cheese is melted and bubbly.

              Remove the skillet from the heat and finish with a sprinkle of fresh cilantro. Serve hot, accompanied by ripe avocado slices and lime wedges for added freshness and zest.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: For an appealing serving style, spoon the Tex-Mex Chicken Skillet into bowls, and arrange avocado slices artistically on top. Drizzle with fresh lime juice for an extra pop of flavor.