Recipes & Cooking International Recipes Mexican Recipes Adobo Chicken and Black Beans 4.0 (1) 1 Review This one-skillet chicken recipe can be ready in less than 30 minutes! By Sammy Mila Sammy Mila Sammy Mila is a Culinary Specialist/Food Stylist for Better Homes & Gardens. She has also worked with other brands such as Walmart, Food & Wine, AllRecipes, EatingWell, and Forks Over Knives. She has over 10 years of experience and a degree in Culinary Science from Iowa State University. She has led countless projects including recipe development/testing, food photography, food videography, and has even hosted many recipe walkthrough videos. In her spare time, Sammy spends most of day with her toy poodle, Beans! Learn about BHG's Editorial Process Updated on September 7, 2022 Rate PRINT Share Close Photo: Kelsey Hansen Cook Time: 10 mins Hands On Time: 15 mins Total Time: 25 mins Servings: 4 Yield: 6 cups Jump to Nutrition Facts 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. Rate It Print Nutrition Facts (per serving) 359 Calories 6g Fat 37g Carbs 36g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.