Fiesta Chicken

This spicy, chicken dish brings a Mexican flare to the dinner table with chili powder, cumin and Adobe peppers.


2 lbs. boneless chicken breast, cut into ¾” cubes
1 15.5 oz. can black beans
2 10 oz. cans diced tomatoes with chili
12 oz. frozen corn, thawed
½ tsp. sea salt
1 tsp. cayenne
1 Tbsp. chili powder
½ tsp. red pepper flakes
1 tsp. oregano
½ tsp. black pepper
1 tsp. cumin
1 tsp. garlic powder
2-1/2 Tbsp. chopped Adobe chili peppers
dash Worchestershire sauce
1 Tbsp. Frank’s Hot Sauce


  1. Place spices in a large bowl and mix.
  2. Add cubed chicken pieces to bowl and mix until evenly covered with spice mixture.
  3. Cook chicken in two batches in olive oil until brown. Remove chicken from pan and set aside.
  4. Add tomatoes and black beans to the pan and cook for 10 minutes.
  5. Add adobe chili, Worchestershire, Frank’s Hot Sauce and corn.
  6. Return chicken to pan and cook another 10 minutes on medium.

Serve over rice.