Ingredients
-
1 ⅓ cup thinly sliced Fresno peppers (2 to 4 peppers)
-
¾ cup cider vinegar
-
4 teaspoon sugar
-
1 teaspoon salt
-
¼ teaspoon black pepper
-
1 pound skinless, boneless chicken breast, cut into bite-size strips
-
2 tablespoon canned chipotle peppers in adobo sauce, chopped
-
1 tablespoon vegetable or olive oil
-
1 cup chopped onion
-
2 15 ounce cans black beans, rinsed and drained
-
Lime and/or orange wedges (optional)
Directions
-
Place sliced Fresno peppers in a heatproof bowl or jar. In a saucepan bring vinegar, sugar, and 3/4 tsp. of the salt to boiling, stirring until sugar is dissolved. Remove from heat. Pour over peppers; let stand.
-
In a medium bowl toss chicken with 1 Tbsp. of the chipotle peppers, the remaining 1/4 tsp. salt, and black pepper.
-
In a 10-inch skillet heat oil over medium-high. Add chicken and cook 3 to 4 minutes or until no longer pink. Remove chicken from skillet. Add onion. Cook about 3 minutes or until onion is tender but not brown. Stir in beans and remaining 1 Tbsp. chipotle peppers. Cook and stir 4 to 5 minutes or until heated through. Season to taste with additional salt and black pepper.
-
Serve bean mixture topped with chicken and drained pickled Fresno peppers.
Use It Up
Leftover canned chipotle peppers in adobo sauce freeze well. Divide into small portions and freeze in tightly sealed containers. Thaw at room temperature 30 minutes before using.
Nutrition Facts (per serving)
| 359 | Calories |
| 6g | Fat |
| 37g | Carbs |
| 36g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 359 | |
| % Daily Value * | |
| Total Fat 6g | 8% |
| Saturated Fat 1g | 5% |
| Cholesterol 83mg | 28% |
| Sodium 955mg | 42% |
| Total Carbohydrate 37g | 13% |
| Total Sugars 6g | |
| Protein 36g | 72% |
| Vitamin C 123.9mg | 138% |
| Calcium 85mg | 7% |
| Iron 3.4mg | 19% |
| Potassium 1214mg | 26% |
| Folate, total 25.2mcg | |
| Vitamin B-12 0.2mcg | |
| Vitamin B-6 0.9mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.