Mexican Black Bean Chicken

    1 hour 30 minutes

    You can determine how spicy to make this dish depending on the kind of salsa you choose. It works with black beans, kidney beans or borlottis.

    304 people made this

    Serves: 6 

    • 6 skinless, boneless chicken breast fillets
    • 2 (270g) jars salsa
    • 1 large red capsicum, chopped
    • 1 1/2 tablespoons ground cumin
    • 2 tablespoons lemon juice
    • 1 1/2 tablespoons chilli powder
    • 3 cloves garlic, crushed
    • 2 (400g) or similar weight cans black beans (or if not available, red kidney or borlotti beans) rinsed and drained

    Preparation:15min  ›  Cook:1hour15min  ›  Ready in:1hour30min 

    1. Preheat oven to 200 degrees C.
    2. Arrange the chicken in a 3 litre (12 cup) casserole or a 23x30cm baking dish. Combine the salsa, red capsicum, cumin, lemon juice, chilli powder and garlic in a large jug.
    3. Pour the mixture over the chicken. Add the choice of beans on top and cover. Bake in the preheated oven for 1 to 1 1/2 hours. Serve with rice or tortillas if desired.

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