Pan-Seared Chicken with Spicy Pinto Beans
By America's Test KitchenPublished on March 3, 2016
Time
30 minutes
Yield
Serves 4
Ingredients
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed and pounded to even ½-inch thicknessSalt and pepper ½ cup sour cream 3 tablespoons lime juice (2 limes)¼ teaspoon cayenne pepper 2 tablespoons vegetable oil 2 (15-ounce) cans pinto beans, rinsed1 cup medium salsa ¾ cup water ½ cup minced fresh cilantro
Instructions
- Pat chicken dry with paper towels and season with salt and pepper. Whisk sour cream, 2 tablespoons lime juice, cayenne, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in bowl; set aside.
- Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook chicken until golden brown and registering 160 degrees, about 6 minutes per side. Transfer to plate and tent with foil.
- Add remaining 1 tablespoon oil and beans to now-empty skillet and cook over medium heat until beans begin to blister, about 2 minutes. Stir in salsa, water, and 1/4 teaspoon salt. Using potato masher, mash beans to coarse paste. Simmer until slightly thickened, about 4 minutes. Stir in remaining 1 tablespoon lime juice and 1/4 cup cilantro. Slice chicken and serve over beans. Drizzle sour cream sauce over top and sprinkle with remaining 1/4 cup cilantro. Serve.
Time
30 minutesYield
Serves 4Ingredients
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed and pounded to even ½-inch thickness
Salt and pepper
½ cup sour cream
3 tablespoons lime juice (2 limes)
¼ teaspoon cayenne pepper
2 tablespoons vegetable oil
2 (15-ounce) cans pinto beans, rinsed
1 cup medium salsa
¾ cup water
½ cup minced fresh cilantro
Ingredients
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed and pounded to even ½-inch thickness
Salt and pepper
½ cup sour cream
3 tablespoons lime juice (2 limes)
¼ teaspoon cayenne pepper
2 tablespoons vegetable oil
2 (15-ounce) cans pinto beans, rinsed
1 cup medium salsa
¾ cup water
½ cup minced fresh cilantro
Ingredients
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed and pounded to even ½-inch thickness
Salt and pepper
½ cup sour cream
3 tablespoons lime juice (2 limes)
¼ teaspoon cayenne pepper
2 tablespoons vegetable oil
2 (15-ounce) cans pinto beans, rinsed
1 cup medium salsa
¾ cup water
½ cup minced fresh cilantro
Why This Recipe Works
Mashing the pinto beans creates a texture like refried beans, and simmering them with salsa intensifies their flavor.
Instructions
- Pat chicken dry with paper towels and season with salt and pepper. Whisk sour cream, 2 tablespoons lime juice, cayenne, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in bowl; set aside.
- Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook chicken until golden brown and registering 160 degrees, about 6 minutes per side. Transfer to plate and tent with foil.
- Add remaining 1 tablespoon oil and beans to now-empty skillet and cook over medium heat until beans begin to blister, about 2 minutes. Stir in salsa, water, and 1/4 teaspoon salt. Using potato masher, mash beans to coarse paste. Simmer until slightly thickened, about 4 minutes. Stir in remaining 1 tablespoon lime juice and 1/4 cup cilantro. Slice chicken and serve over beans. Drizzle sour cream sauce over top and sprinkle with remaining 1/4 cup cilantro. Serve.
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