Spicy Chicken and Black Beans

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Spicy Chicken and Black Beans
Spicy Chicken and Black Beans
4 chicken breasts (about 1-1/2 lb.) boneless, skinless
2 (7.75- oz.) cans El Pato Tomato Sauce (Mexican Hot Style)* divided
1 cup Raleys Fresh Pico de Gallo (in the Produce Dept.)
1 (15- oz.) can black beans rinsed and drained
1 ripe California avocado peeled, pitted and sliced
3/4 cup Mexican blend cheese shredded
fresh cilantro Chopped
*Substitute 1 (8- oz.) can toma to sauce for less heat.
Prep time: 15 minutes, Marinate time: Several hours or overnight,Cook time: 15 to 20 minutes

Rinse chicken and pat dry. Place in a resealable bag with 1 can tomato sauce. Seal bag and refrigerate for several hours or overnight. Stir together remaining tomato sauce and pico de gallo; add 1/2 cup to black beans. Place beans in a 11-by-7-inch foil baking dish and lay avocado slices on top; set aside. Remove chicken from sauce and grill over medium-high heat for about 5 minutes on each side or until cooked through. Place chicken in dish with beans and top with remaining pico de gallo mixture and cheese; grill until cheese is melted and sauce is hot. Sprinkle with chopped cilantro.

Makes 4 servings.
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