Chicken, pinto beans, and cheddar meet Cajun spices for a comforting, bold-flavored main course.
# 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 garlic cloves, minced
→ Beans
05 - 2 cans (14 ounces each) pinto beans, drained and rinsed
→ Dairy
06 - 1 1/2 cups shredded sharp cheddar cheese (about 5.3 ounces)
→ 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, or to taste
12 - 1/4 teaspoon black pepper
13 - 1/4 teaspoon cayenne pepper, optional
→ Oils
14 - 2 tablespoons olive oil
→ Garnish (optional)
15 - Sliced green onions
16 - Fresh cilantro
# Method Steps:
01 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken pieces and half the Cajun seasoning. Sauté until browned and nearly cooked through, 5 to 6 minutes. Transfer chicken to a plate and set aside.
02 - In the same pan, add diced onion and bell pepper. Sauté for 3 to 4 minutes, stirring frequently, until vegetables are softened.
03 - Stir in garlic, smoked paprika, dried oregano, the remaining Cajun seasoning, salt, black pepper, and cayenne pepper if desired. Cook for 1 minute until fragrant.
04 - Add drained pinto beans and chicken broth to the skillet. Stir to combine and bring to a gentle simmer.
05 - Return the chicken and any accumulated juices to the skillet. Cover and simmer for 10 to 12 minutes, stirring occasionally, until the chicken is fully cooked and the flavors have melded.
06 - Reduce heat to low. Sprinkle shredded cheddar cheese evenly over the mixture. Cover and let sit until the cheese is melted, about 2 minutes.
07 - Remove from heat. Top with sliced green onions and fresh cilantro if desired. Serve immediately.
