Chicken Monterey with Black Beans
Submitted by ladylee
Broiled chicken seasoned with cumin and oregano, topped with seasoned black beans, jalapeño, green onions, and melted Monterey Jack cheese. Tex-Mex made easy.
YIELD
4 servingsPREP
15 minCOOK
5 minREADY
20 minThis is Tex-Mex comfort food that hits every note: smoky, spicy, cheesy, and done in about 30 minutes.
Chicken pieces get brushed with a cumin-oregano oil and broiled until the skin is charred and the meat is fork-tender. While that’s working, black beans warm up on the stovetop with green onions and minced jalapeño for a little kick.
Spoon the beans right over the chicken, blanket everything with shredded Monterey Jack, and let the heat do the rest. It’s the kind of meal that begs for a cold beer and a squeeze of lime.
Kitchen Tips
- Baste the chicken twice with the oil mixture during broiling. Once when you flip, once more near the end. It keeps the meat moist and builds flavor on the surface.
- Seed the jalapeño if you want warmth without face-melting heat. Leave the seeds in if you like things fiery.
- Use canned black beans for speed. They just need to heat through, not cook from scratch.
- Shred the Monterey Jack yourself instead of using pre-shredded. It melts smoother and clings to the chicken better.
Ingredients
Directions
Heat broiler.
In small bowl stir together all chicken ingredients except chicken.
Place chicken pieces on broiler pan; brush with half of oil mixture.
Broil 4 to 6 inches from heat, turning once and basting with remaining oil mixture, until chicken is fork tender 25 to 30 minutes.
Meanwhile, place beans in 2 quart saucepan.
Cook over medium heat, stirring occasionally, until heated through 5 to 7 minutes.
Stir in green onion and jalapeno.
Serve beans over chicken; sprinkle with cheese.
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