Spicy chicken, creamy pintos, and melty cheddar come together for a bold, comforting main dish.
# What you'll need:
→ Poultry
01 - 2 large boneless, skinless chicken breasts (about 1.1 pounds), cut into bite-sized pieces
→ Vegetables & Aromatics
02 - 1 medium yellow onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
→ Beans
05 - 2 cans (14 ounces each) pinto beans, drained and rinsed
→ Dairy
06 - 1 1/2 cups shredded sharp cheddar cheese
→ Liquids
07 - 1 2/3 cups low-sodium chicken broth
→ Spices & Seasonings
08 - 2 tablespoons Cajun seasoning
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon dried oregano
11 - 1/2 teaspoon salt (adjust to taste)
12 - 1/4 teaspoon black pepper
13 - 1/4 teaspoon cayenne pepper (optional, for extra heat)
→ Oils
14 - 2 tablespoons olive oil
→ Garnish (optional)
15 - Sliced green onions
16 - Fresh cilantro
# Method:
01 - Heat olive oil in a large skillet or Dutch oven over medium-high heat.
02 - Add chicken pieces and 1 tablespoon Cajun seasoning; cook until browned and nearly cooked through, about 5 to 6 minutes. Remove chicken and set aside.
03 - In the same skillet, add onion and bell pepper. Sauté for 3 to 4 minutes until softened.
04 - Add garlic, smoked paprika, oregano, remaining Cajun seasoning, salt, black pepper, and cayenne pepper if desired. Sauté 1 minute until fragrant.
05 - Stir in the pinto beans and chicken broth. Bring to a gentle simmer.
06 - Return the chicken to the skillet. Cover and simmer for 10 to 12 minutes, stirring occasionally, until chicken is cooked through and flavors meld.
07 - Reduce heat to low. Sprinkle cheddar cheese evenly over the mixture. Cover and let sit until cheese melts, about 2 minutes.
08 - Garnish with green onions and cilantro if desired. Serve hot.
