Tender chicken, mango, and veggies meet bold Southwest spices for a sweet, spicy, easy dinner.
# Components:
→ Poultry
01 - 1.5 lbs boneless, skinless chicken breasts, diced
→ Produce
02 - 1 large mango, peeled and diced
03 - 1 large red bell pepper, diced
04 - 1 medium onion, chopped
05 - 2 cloves garlic, minced
06 - 1 jalapeño pepper, seeded and minced (optional for heat)
07 - 1 can (15 oz) diced tomatoes
08 - 1 can (15 oz) black beans, drained and rinsed
09 - 1 cup corn kernels, fresh or frozen
10 - 1 lime, juiced
11 - 1/4 cup fresh cilantro, chopped
→ Spices & Seasonings
12 - 2 teaspoons chili powder
13 - 1 teaspoon ground cumin
14 - 1 teaspoon smoked paprika
15 - 1/2 teaspoon ground coriander
16 - 1/2 teaspoon salt, plus more to taste
17 - 1/4 teaspoon black pepper
→ Liquids & Oils
18 - 2 tablespoons olive oil
19 - 2 cups low-sodium chicken broth
# Method:
01 - Heat olive oil in a large heavy-bottomed pot over medium heat. Add onion and red bell pepper. Sauté for 3 to 4 minutes until softened.
02 - Add the minced garlic and jalapeño pepper. Cook for 1 minute, stirring frequently, until aromatic.
03 - Add diced chicken to the pot. Season with salt, pepper, chili powder, cumin, smoked paprika, and ground coriander. Cook for 4 to 5 minutes, stirring occasionally, until chicken begins to brown.
04 - Add diced tomatoes with juices, drained black beans, corn kernels, and chicken broth. Stir well and bring mixture to a gentle simmer.
05 - Reduce heat to medium-low, partially cover the pot, and simmer for 15 minutes to develop flavors.
06 - Stir in diced mango, lime juice, and half of the chopped cilantro. Simmer uncovered for 10 minutes until thickened and flavors meld.
07 - Taste and adjust seasoning with additional salt as needed. Serve hot, garnished with the remaining cilantro.
