Fiesta Chicken With Black Beans



Good For:



  • 2 (15 oz.) cans corn; drained
  • 2 (15 oz.) cans black beans; drained
  • 2 yellow onions; halved and thinly sliced
  • 2 green bell peppers; cut in strips
  • 6 cloves garlic; minced
  • 1 (30 oz.) can whole tomatoes; drained and chopped
  • 2 (6 oz.) cans tomato paste
  • 1 (8 oz.) can diced green chiles; drained
  • 3 Tbs. ground cumin
  • 2 Tbs. chili powder
  • 2 tsp. salt (to taste)
  • 1-2 tsp. coarse ground black pepper (to taste)
  • 8 boneless, skinless chicken breast halves; cut in strips
  • Emeril’s Southwest Spice* to taste
  • 1 lb. pepper jack cheese; grated
  • 2 lb. cheddar cheese; grated


In a 12″ Dutch oven combine corn, black beans, onion, bell pepper, garlic, tomatoes, tomato paste, chiles, cumin, chili powder, salt, and black pepper; stir to mix well. Taste and adjust for seasoning. Season chicken with Emeril’s Southwest Spice then add to Dutch oven contents; stir to mix in. Cover oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 1 1/2 – 2 hours until chicken is cooked thru and no longer pink. Spread cheese over top replace lid and bake for 5 additional minutes until cheese has melted.

Serve with warmed flour tortillas or over rice.