Name: Boogaloo Fusion Skillet: Spicy Latin Soul Chicken & Beans
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 (6-oz) boneless, skinless chicken breasts; 2 tbsp olive oil; 1 tsp smoked paprika; 1/2 tsp ground cumin; 1/2 tsp chili powder; 1/2 tsp kosher salt; 1/2 tsp black pepper; 1 medium red bell pepper, diced; 1 medium yellow onion, diced; 2 garlic cloves, minced; 1 jalapeño, seeded and finely chopped; 1 (15-oz) can black beans, drained and rinsed; 1 (15-oz) can pinto beans, drained and rinsed; 1/2 cup low-sodium chicken broth; 1/2 cup fresh cilantro, chopped (plus more for garnish); 1 lime, cut into wedges; 1/2 cup crumbled cotija cheese (optional); 1/2 cup cherry tomatoes, halved

Boogaloo Fusion Skillet: Spicy Latin Soul Chicken & Beans

miradu

This Boogaloo Fusion Skillet channels the revolutionary spirit of the 1960s with a high-protein, boundary-breaking mashup of Latin and soul flavors—perfect for sharing. Sizzling spiced chicken, hearty beans, and colorful vegetables meet in one communal pan, echoing the era’s love for natural ingredients and togetherness. The smoky, spicy aromatics and bright hits of lime and cilantro will have you dancing at the table, just like the boogaloo's irresistible rhythms. Serve it up family-style, and let each bite take you back to a time when the kitchen was as radical as the dance floor.

Ingredients

Instructions

Pat chicken breasts dry. In a large bowl, rub them with olive oil, smoked paprika, cumin, chili powder, salt, and pepper. Let marinate for 10 minutes.
Heat a large cast iron skillet over medium-high heat. Sear chicken breasts 3-4 minutes per side until golden and just cooked through (internal temp 165°F). Remove to a plate and tent loosely with foil.
In the same skillet, add diced onion and bell pepper. Sauté for 3-4 minutes until beginning to soften.
Stir in garlic and jalapeño; cook 1 minute until fragrant.
Add black beans and pinto beans; stir to coat in aromatics. Pour in chicken broth and simmer 3-4 minutes until thickened slightly.
Slice seared chicken and nestle back into the skillet atop the beans and vegetables. Sprinkle cherry tomatoes over the top. Heat 1 minute to warm through.
Remove from heat. Sprinkle with chopped cilantro and cotija cheese (if using). Serve straight from the skillet with lime wedges for squeezing.