Chicken Santa Fe

Healthy Chicken and Black Bean Recipe

Santa Fe Chicken is Tex-Mex food at its best. 

Juicy pan-fried chicken cooked with a delicious mix of tomatoes black beans and corn.

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What is Chicken Santa Fe?

Also called Santa Fe Chicken, an easy one-pot dish made from chicken breast fillets that are well seasoned and cooked with sweetcorn, black beans and tomatoes, and topped with cheese. 😋

Although there are many variations of this dish. This recipe is inspired by StevesCooking over on YouTube. 

Recipe Top Tips!

• Your chicken must be at room temperature, otherwise the timings will be all wrong.

• Gather and prepare your ingredients - the whole dish takes just 40 minutes to make.

• Use a frying pan or skillet just big enough to hold everything - mine was 28cm.

• Coat the chicken in a little oil - to ensure the seasoning sticks.

• If you haven't already got the spices for the taco seasoning - buy a packet of taco seasoning instead otherwise all the spices cost you a small fortune! 😱

• Rinse the black beans and drain well otherwise, they will make your sauce a horrid colour - when you open the can you'll see what I mean!

• As always, use good quality tinned tomatoes otherwise your sauce will be watery and tasteless - I'm loving Mutti Italian tomatoes, yes they are a bit more expensive but they are the best!

Equipment

• You will need a skillet or frying pan that can go into the oven. Otherwise, you'll have to transfer it to a lidded casserole, but you won't need the foil then.

• Non-stick kitchen foil.

Ingredients

• 2 x nice fat skinless chicken fillets 

• mild olive oil or vegetable oil

• 1 large onion 

• 1 x large red pepper

• 1 x green chilli pepper *optional

• 1 x garlic clove

• salt and pepper to season

• taco seasoning - make your own or buy a packet - I like the brand Old El Paso

• 1 x 400g tin (can) of tomatoes

• 1 x 400g tin of black beans in water 

• 1 x 198g tin of sweetcorn in water

• a handful of cheese - I used a mix of cheddar and red Leicester

• freshly chopped parsley - or coriander (cilantro)

To make your own taco seasoning mix together the following:

• 1 tablespoon sweet paprika (Sainsbury's sells it here in the UK) and it's far cheaper than via the Amazon link - just saying!

• 1 teaspoon garlic powder or granules

• 1 teaspoon cayenne pepper

• ½ teaspoon onion powder or granules

• ½ teaspoon cumin

• ½ teaspoon dried oregano

• a good pinch of salt

• a good pinch of black pepper

How to make Chicken Santa Fe

Start by gathering and preparing your ingredients.

Coat the chicken all over with a little oil (this will allow the seasoning to stick).

Put the taco seasoning on a dish, and press each fillet onto it, turning to coat all over and set aside.

Now put your heaviest frying pan or skillet on high heat.

Once it's really hot, add the chicken and brown it so it gets a nice crust, remove and set aside - we're not cooking the chicken at this point.

In the same pan without washing it, add 1 tablespoon of oil and cook the peppers, onions and garlic (and chilli if using) - cook for about 5 or 6 minutes whilst stirring now and then.

Add the tomatoes, black beans and corn and cook whilst stirring for a couple of minutes to heat it up. 

Put the chicken on top of the tomato mixture.

Cover it tightly with non-stick foil.

Put the pan into the oven for about 25 minutes, or until the chicken is cooked through.

Remove the foil and put the cheese on top of the chicken. Return to the oven uncovered for a couple of minutes just to melt the cheese.

Once done, sprinkle over the chopped parsley, squeeze a little lime juice and serve.

You might also like my recipe for Blackened Cajun Chicken.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

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main, chicken

Tex-Mex

Yield: 2

Author: Jan Bennett

Chicken Santa Fe

Nothing else is needed, this is a filling meal just as it is!

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

Ingredients

• 2 x nice fat skinless chicken fillets at room temperature - that's important!
• mild olive oil or vegetable oil
• 1 large onion - peeled and sliced
• 1 x large red pepper - deseeded and sliced
• 1 x garlic clove - peeled and minced
• *optional* 1 x green chilli pepper - sliced seeds in
• a pinch of salt and pepper to season
• 25g sachet of shop-bought taco seasoning - or, see below to make your own
• 1 x 400g tin (can) of tomatoes including the juice
• 1 x 400g tin of black beans in water - rinsed and drained well
• 1 x 198g tin of sweetcorn in water - drained well
• a handful of cheese - I used a mix of cheddar and red Leicester
• To serve: freshly chopped parsley - or coriander (cilantro) and a squeeze of lime juice

To make your own taco seasoning - mix together the following

• 1 tablespoon sweet paprika
• 1 teaspoon garlic powder or granules
• 1 teaspoon cayenne pepper
• ½ teaspoon onion powder or granules
• ½ teaspoon cumin
• ½ teaspoon dried oregano
• a good pinch of salt
• a good pinch of black pepper

Instructions

Preheat oven to 200°C /400°F

1. Gather and prepare all of the ingredients.
2. Coat the chicken all over with a little oil (this will allow the seasoning to stick). Put the taco seasoning on a dish, and press each fillet onto it, turning to coat all over and set aside.
3. Now put your heaviest frying pan or skillet on high heat. Add a little oil and once the pan is nice and hot, add the chicken and brown it so it gets a nice crust, turn once and then remove and set aside - we're not cooking the chicken now.
4. In the same pan without washing it, add 1 tablespoon of oil and cook the peppers, onions and garlic (and chilli if using) - cook for about 5 or 6 minutes whilst stirring now and then.
5. Add the tin of tomatoes including their juice along with the black beans and corn. Cook whilst stirring for a couple of minutes to heat it up.
6. Now put the chicken on top of the tomato mixture and cover it tightly with non-stick foil and put the pan into the oven for about 25 minutes, or until the chicken is cooked through.
7. Remove the foil and put the cheese on top of the chicken. Return to the oven uncovered for a couple of minutes to melt the cheese.
8. Once done, sprinkle over the chopped parsley, squeeze over a little lime juice, and serve.

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