Southwest Chicken with Black Beans

This is a super easy recipe and oh, so good! I usually use chicken breasts, but I had found some chicken drumsticks on sale a while back and decided just to go ahead and use those instead.

Southwest Chicken with Black Beans

3 cups cooked black beans (I soak and cook mine in big batches and freeze like Gayle does, or you can use two cans black beans, rinsed)
1/2 cup chopped onion
3 Tbsp. olive oil
1/3 cup chopped fresh cilantro
1/2 cup salsa
1 tsp. ground cumin
1 Tbsp. red wine vinegar
Salt and Pepper to taste
Pinch of Cayenne
Paprika

4 chicken breasts or 6-8 chicken drumsticks

Spray a 9 x 13 casserole liberally with cooking spray, set aside.  In a separate bowl, mix black beans, onion, olive oil, cilantro, salsa, cumin, and red wine vinegar.  Add salt, pepper, and cayenne pepper to taste.  Spread in an even layer in prepared casserole dish.  Season chicken with salt, pepper and paprika and lay chicken on top of black bean mixture, spaced as evenly as possible.  Cover with foil and bake at 350 degrees for 30-40 minutes or until thermometer inserted in chicken reads 165 degrees or until juices run clear from the chicken. 

I served our chicken with the black beans and Spanish rice. 


This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Grocery Cart Challenge Recipe Swap
Two For Tuesdays Recipe Swap