What we do with a leftover quarter of chicken. This is a flavorful pan of chicken black beans, corn, bell pepper, and onion. Feel free to change amounts to suit the size of your household and the amount of leftovers you have. My Coffee-Guajillo Glazed Chicken is especially good in this (https://food52.com/recipes...) —creamtea
oil (olive or avocado is fine)
red bell pepper, cored, seeded and thinly sliced. (I usually cut off the top and bottom ends to gain evenly-cooking pieces and slice them thinly too)
1/2 to 1
onion (smaller amount if large), halved and sliced pole-to-pole. It can be any variety.
medium to large cloves fresh garlic, minced, mashed with a pinch of kosher salt
1/2 to 1
can black beans
1 to 1-1/2 cups
fresh or frozen corn kernels
1 to 2 tablespoons
or more ground chili powder or mild Spanish smoked paprika
salt to taste
1 to 2 pieces
leftover chicken parts, (breast and leg for example)removed from bone, and shredded or cut into bite-size pieces (depending on how much chicken you have)
In a large sauté pan, heat oil over medium heat. Add peppers and sauté until softened. Add onion and sauté mixture until barely translucent. Make an opening in the ingredients at the center, add a small drizzle of oil, and add the minced garlic, stirring briefly, then incorporate into the rest of the ingredients. Toss and stir until fragrant, adjusting heat as necessary to prevent burning.
Stir in corn kernels and stir and toss until barely cooked, add black beans and stir to incorporate. When all ingredients are heated, stir the chili or smoked paprika, tomato paste, and salt. Taste for seasoning and adjust to preference. Lastly stir in the chicken. Make sure all is well-seasoned; adjust to taste. Note: I don't discard the flavorful skin; I sometimes fry it up separately and serve to each family member as a garnish.
Serve hot or re-heated, with rice, warmed tortillas, and guacamole on the side if desired. Serve each portion with a wedge of lime.