Fiesta Chicken with Peppers & Black Beans Recipe

Fiesta Chicken with Peppers & Black Beans Recipe
Fiesta Chicken with Peppers & Black Beans Recipe photo by Taste of Home
Publisher Photo

Fiesta Chicken with Peppers & Black Beans Recipe

Be the first to add a review
MAKES:
4-6 servings
TOTAL TIME:
Prep Time: 15 min. Cook Time: 45 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep Time: 15 min. Cook Time: 45 min.

Ingredients

  • 1 Reynolds® Oven Bag, Large Size
  • 2 tablespoons flour
  • 1 can (14.5 oz.) diced tomatoes with chili seasonings
  • 2 teaspoons chopped, canned or fresh jalapeno pepper
  • 1/2 teaspoon salt
  • 1 can (15 oz.) black beans, rinsed and drained
  • 6 bone-in chicken pieces, skin removed
  • 1 medium yellow bell pepper, cut in 8 pieces

Directions

Preheat oven to 350°F.
Shake flour in Reynolds® Oven Bag; place in 13x9x2-inch or larger baking pan at least 2 inches deep.
Add tomatoes, jalapenos and salt to oven bag. Squeeze bag to blend in flour. Add black beans and chicken to bag. Turn bag to coat chicken and beans with sauce. Arrange ingredients in an even layer in bag; top with yellow pepper.
Close oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan.
Bake 45 to 50 minutes or until meat thermometer reads 180°F. Spoon sauce over chicken to serve Yield: 4 to 6 servings.
Originally published as Fiesta Chicken with Peppers & Black Beans in Taste of Home Cooking School Collection Spring 2010, p54

  • 1 Reynolds® Oven Bag, Large Size
  • 2 tablespoons flour
  • 1 can (14.5 oz.) diced tomatoes with chili seasonings
  • 2 teaspoons chopped, canned or fresh jalapeno pepper
  • 1/2 teaspoon salt
  • 1 can (15 oz.) black beans, rinsed and drained
  • 6 bone-in chicken pieces, skin removed
  • 1 medium yellow bell pepper, cut in 8 pieces
  1. Preheat oven to 350°F.
  2. Shake flour in Reynolds® Oven Bag; place in 13x9x2-inch or larger baking pan at least 2 inches deep.
  3. Add tomatoes, jalapenos and salt to oven bag. Squeeze bag to blend in flour. Add black beans and chicken to bag. Turn bag to coat chicken and beans with sauce. Arrange ingredients in an even layer in bag; top with yellow pepper.
  4. Close oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan.
  5. Bake 45 to 50 minutes or until meat thermometer reads 180°F. Spoon sauce over chicken to serve Yield: 4 to 6 servings.
Originally published as Fiesta Chicken with Peppers & Black Beans in Taste of Home Cooking School Collection Spring 2010, p54

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forFiesta Chicken with Peppers & Black Beans

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review