Cowboy Chicken Recipe

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  Chicken Breast, Boneless Skinless(680g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Paprika, Smoked(10g)
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  Cumin, Ground(5g)
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  Garlic powder(5g)
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  Onion powder(5g)
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  Oregano, Dried(5g)
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  1 ½ teaspoons kosher salt
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  ½ teaspoon ground black pepper
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  Canned Diced Tomatoes
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  Beans, Black, Canned, Drained
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  Corn, Sweet, Canned, Drained
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  Green Chiles, Canned, Diced
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  Cheese, Pepper Jack(113g)
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  Cilantro, Fresh(60g)
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  Lime

Instructions

1. 1Place racks in the center and upper third of your oven and preheat to 375 degrees F. Place the chicken on a cutting board. Cover with a sheet of plastic wrap to keep things tidy. Lightly pound into an even thickness (this will help ensure it cooks evenly without the edges drying out). Pat very dry.
2. 2In a small bowl, stir together the smoked paprika, cumin, oregano, garlic powder, onion powder, salt, and black pepper. Sprinkle half of the spice mixture all over the chicken, rubbing to coat.
3. 3In a cast iron skillet or similar thick, sturdy oven-safe skillet, heat the oil over medium high. Once the oil is hot, add the chicken smooth-side down, lowering it into the pan away from you to protect yourself from splatters. Don’t crowd the chicken (the breasts should not overlap—cook in batches if needed). Let cook, undisturbed for 3 minutes, until the chicken looks nice and brown underneath and releases easily from the pan. Flip and cook for 30 seconds on the other side. Remove to a plate.
4. 4Add the tomatoes to the skillet. Stir, scraping along the bottom of the pan to loosen stuck-on bits. Let simmer 1 minute, scraping periodically. Add the black beans, Mexican-style corn, green chiles, and remaining half of the spice mixture.
5. 5Stir to combine, then nestle the chicken into the pan browned-side up and pour any juices that have collected in the pan over the top. Spoon some of the sauce over the top of the chicken so it is covered.
6. 6Transfer the skillet to the center oven rack and bake for 7 to 10 minutes, until the chicken registers 160 degrees F on an instant read thermometer inserted in the thickest part. If some pieces finish sooner than others, transfer them to a plate and cover to keep warm while the others finish cooking.
7. 7Return any chicken that finished early to the pan and sprinkle the cheese all over the top. Broil on the upper rack until the cheese is melted, about 1 to 2 minutes. Squeeze the lime over the top and sprinkle with cilantro. Serve hot, with lots of yummy corn black bean sauce served alongside.