3 skinless boneless chicken breast halves
3/4 teaspoon salt
2 tablespoons vegetable oil
1 cup chopped onion
3 cloves garlic, crushed and minced
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/8 teaspoon cayenne
1 can (15 ounces) black beans, rinsed and drained
1 can (14.5 ounces) stewed tomatoes with juices
1 can (12 to 15 ounces) corn kernels, drained
1 can (4 ounces) chopped mild green chile
3 tablespoons chopped fresh cilantro
Rinse chicken with cold running water; pat dry. Cut into 3/4-inch chunks and season with salt. In a large nonreactive skillet, heat 1 tablespoon of the oil over medium-high heat. Add the chicken and cook, stirring occasionally, until nicely browned outside and white throughout but still juicy, about 4 minutes. Remove the chicken and set aside.
Reduce the heat to medium and heat the remaining 1 tablespoon oil in the same skillet. Add the onion, garlic, chili powder, cumin, and cayenne pepper, and cook, stirring occasionally, until the onion is tender but not browned, about 5 minutes.
Stir in the black beans, stewed tomatoes with their juices, corn, and chiles; bring to a boil over high heat. Reduce the heat to medium and cook until mixture is thickened slightly, 10 to 15 minutes.
Stir in the chicken and cilantro; cook until heated through, about 5 minutes longer. Taste and season with additional salt and pepper to taste.
Serves 4 to 6.
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