MEXICAN CHICKEN, SWEET POTATO AND BLACK BEAN SKILLET

INGR𝓮DI𝓮NT$

• 2 t𝓮a$poon$ oliv𝓮 oil
• 1 pound bon𝓮l𝓮$$ $kinl𝓮$$ chick𝓮n br𝓮a$t$, cut into bit𝓮 $iz𝓮d pi𝓮c𝓮$
• 1/2 cup dic𝓮d y𝓮llow onion
• 1 t𝓮a$poon ground cumin
• 1 t𝓮a$poon chili powd𝓮r
• 1 t𝓮a$poon dri𝓮d or𝓮gano
• 3/4 t𝓮a$poon ko$h𝓮r $alt or to ta$t𝓮
• 1/4 t𝓮a$poon granulat𝓮d garlic
• 1/4 t𝓮a$poon fr𝓮$h ground black p𝓮pp𝓮r
• 1 $w𝓮𝓮t potato, p𝓮𝓮l𝓮d, par-cook𝓮d and dic𝓮d ($𝓮𝓮 not𝓮 on par-cooking)
• 1 cup ch𝓮rry tomato𝓮$, halv𝓮d
• 15 ounc𝓮$ cann𝓮d black b𝓮an$, rin$𝓮d and drain𝓮d
• 4 ounc𝓮$ dic𝓮d gr𝓮𝓮n chil𝓮$ (cann𝓮d)
• 1/3 cup $al$a or r𝓮d 𝓮nchilada $auc𝓮
• 1/2 cup $hr𝓮dd𝓮d ch𝓮ddar or Colby Jack ch𝓮𝓮$𝓮
• 1/2 lim𝓮, juic𝓮d
• 1 tabl𝓮$poon chopp𝓮d cilantro (optional)

IN$TRUCTION$

1. H𝓮at th𝓮 oliv𝓮 oil in a larg𝓮 (10-12 inch) ca$t iron or non-$tick $kill𝓮t ov𝓮r m𝓮dium-high h𝓮at.
2. In a $mall bowl combin𝓮 all of th𝓮 $pic𝓮$.
3. Wh𝓮n th𝓮 $kill𝓮t i$ hot add in th𝓮 chick𝓮n and $pr𝓮ad into an 𝓮v𝓮n lay𝓮r, th𝓮n $prinkl𝓮 with half of th𝓮 $pic𝓮 bl𝓮nd.
4. $auté th𝓮 chick𝓮n for approximat𝓮ly 3 minut𝓮$ th𝓮n add in th𝓮 onion.
5. Continu𝓮 to cook for $𝓮v𝓮ral mor𝓮 minut𝓮$ or until th𝓮 onion ha$ $oft𝓮n𝓮d and th𝓮 chick𝓮n i$ cook𝓮d through.
6. Low𝓮r th𝓮 h𝓮at to m𝓮dium and add in th𝓮 r𝓮maining $pic𝓮 bl𝓮nd, $w𝓮𝓮t potato, ch𝓮rry tomato𝓮$, black b𝓮an$, gr𝓮𝓮n chil𝓮$ and $al$a or 𝓮nchilada $auc𝓮.
7. $tir tog𝓮th𝓮r and cook until th𝓮 mixtur𝓮 i$ h𝓮at𝓮d through, approximat𝓮ly 2-3 minut𝓮$.
8. $qu𝓮𝓮z𝓮 th𝓮 lim𝓮 juic𝓮 ov𝓮r 𝓮v𝓮rything th𝓮n top with th𝓮 $hr𝓮dd𝓮d ch𝓮𝓮$𝓮.
9. Cov𝓮r with a lid or lay a pi𝓮c𝓮 of foil on top of th𝓮 $kill𝓮t until th𝓮 ch𝓮𝓮$𝓮 ha$ m𝓮lt𝓮d.
10. Garni$h with cilantro and $𝓮rv𝓮.

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