Mexican Baked Beans with Chicken


I don’t know why, but I am currently going through a “clean out the freezer” phase. We have a lot of meat, chicken and seafood, plus other random sauces and things in our freezer taking up space, so I am on a mission to clear much of it out. Finding a bag of boneless, skinless chicken breasts in there prompted the creation of this dish. It was pretty easy and came out really tasty! Matt especially loved it. Enjoy!

Ingredients:
1 package of boneless, skinless chicken breast halves, or chicken tenders, cut into pieces
1 heaping tbs chili powder
Salt and pepper
Olive oil
3-4 strips of bacon, chopped
1/2 jalapeno, diced
1 onion, chopped
2 garlic cloves, minced
1 (28 ounce) can of baked beans (I used Bush’s original)
1 (15 ounce) can black beans, well drained
1 chipotle in adobo, minced
2 tsp ground cumin
A few dashes Worcestershire sauce
2 Scallions, chopped
Sour cream
Guacamole
Directions:
Preheat oven to 350 F. Preheat a large skillet over medium-high heat with a drizzle of olive oil. Place chicken pieces in a large bowl. Toss them with salt, pepper and chili powder. Sear them on all sides in the skillet. If they don’t all cook through, it’s no big deal. Remove them to a plate. If needed, add another drizzle of oil to the same skillet and crumble in the bacon. Cook until it has just rendered its fat, but not until it’s completely crispy. Remove to a plate. Add the chopped onion to the skillet with the bacon fat. Cook until it starts to soften. Turn off the heat.
In a 9×13 casserole dish, pour in all the beans, the onion, jalapeno, garlic, chipotle, bacon, cumin and Worcestershire sauce. Stir to combine and smooth it out. Nestle the chicken pieces into the beans. Make sure they are not overlapping.
Cook for 15 minutes in the oven, until the chicken is cooked through, the bacon is crispy, and the beans are bubbling. Remove, let cool for a minute, then garnish with scallions. Serve with sour cream and guacamole if desired.
Note: you could also garnish with cilantro, or maybe chopped tomato if you prefer. I just used scallions because I had some on hand.

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About jwall915

I love to cook and I love to travel! This blog explores my love of both. I share recipes and restaurant reviews, and I blog the trips I take.
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