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This zesty skillet combines bites of tender chicken with juicy tomatoes, crisp peppers, and hearty black beans—all simmered in our tomatillo-poblano sauce, which is based on classic Mexican salsa verde. You’ll finish it all with a dollop of cooling guacamole and a sprinkle of crunchy toasted pepitas (or pumpkin seeds).
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Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Combine in a bowl. Drain and rinse the beans. Halve, peel, and medium dice the onion. Cut out and discard the stem, ribs, and seeds of the pepper; medium dice. Combine in a bowl. Thoroughly wash your hands immediately after handling the pepper.
In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the pepitas and cook, stirring occasionally, 2 to 3 minutes, or until lightly browned (be careful, as the pepitas may pop as they cook). Transfer to paper towel-lined plate and immediately season with salt. Wipe out the pan.
Pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the diced onion and pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Add the prepared garlic and tomatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the drained beans, tomatillo-poblano sauce (carefully, as the liquid may splatter), and 1/2 cup of water; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until combined and slightly thickened. Turn off the heat.
Add the cooked chicken to the pan of cooked vegetables; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished skillet garnished with the guacamole, cheese, and toasted pepitas. Enjoy!
Tips from Home Chefs