Smoky chicken enchilada skillet with salsa verde and black beans

• 680 g boneless skinless chicken thighscut into 2cm pieces
• 1 tbs avocado oil
• 1 yellow oniondiced
• 3 garlic clovesminced
• 1 ½ tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp chili powder
• ¾ tsp salt
• ¼ tsp black pepper
• 350 ml salsa verdestore-bought jar or tomatillo salsa
• 1 can black beans400g can, drained and rinsed
• 150 g frozen corn kernels
• 120 g shredded Monterey Jack cheese
• 10 g fresh cilantroroughly chopped
• 1 limecut into wedges

1. 1

   Heat the avocado oil in the skillet over medium-high heat until it shimmers. Add the chicken pieces and season with the cumin, smoked paprika, chili powder, salt, and black pepper. Cook without stirring for about 3 minutes until the bottoms turn golden, then stir and cook another 2 minutes until lightly browned all over. The chicken doesn't need to be cooked through — it'll finish in the sauce.

   Tip: Resist the urge to move the chicken around too soon. Letting it sit builds that golden crust that adds tons of flavor.

2. 2

   Push the chicken to the edges of the skillet and add the diced onion to the center. Cook for 2-3 minutes, stirring occasionally, until the onion softens and turns translucent. Add the minced garlic and cook for 30 seconds until fragrant.

3. 3

   Pour in the salsa verde and stir everything together, scraping up any browned bits from the bottom of the skillet — that's all flavor. Add the black beans and frozen corn, then stir to combine.

   Tip: Those browned bits (fond) dissolve into the salsa and make the sauce taste like it simmered for hours.

4. 4

   Bring the mixture to a simmer, then reduce the heat to medium-low. Cover the skillet (a sheet pan or large plate works if you don't have a lid) and let it cook for 10 minutes, stirring once halfway through, until the chicken is cooked through and the sauce has thickened slightly.

   Tip: If you want a saucier result, add a splash of water or chicken broth before covering.

5. 5

   Remove the lid and scatter the shredded Monterey Jack evenly over the top. Cover again and cook for 2 minutes until the cheese is fully melted and gooey.

6. 6

   Remove from heat. Squeeze the lime wedges over the top and scatter the chopped cilantro across the skillet. Serve straight from the pan.

   Tip: Leftovers keep well in the fridge for up to 3 days. Reheat gently in a covered skillet over medium-low heat with a splash of water to loosen the sauce.

• skillet (30cm (12-inch))
• cutting board
• chef's knife

Per serving

Nutritional values are estimates only.