Ingredients:

  • 2 large chicken breasts (approx. 1 lb), diced
  • 2 tbsp olive oil, divided
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/2 tsp salt, plus more to taste
  • 1/4 tsp freshly ground black pepper
  • 1 large sweet potato (approx. 14 oz), peeled and diced small
  • 1 medium yellow onion, finely diced
  • 3 garlic cloves, minced
  • 1 tbsp mild/medium chili powder
  • 1 tbsp tomato paste
  • 1 cup low sodium chicken stock
  • 1 (15 oz) can black beans, rinsed and drained
  • 1/2 cup frozen sweetcorn (optional)
  • 1 tbsp fresh lime juice
  • Fresh coriander (cilantro) for garnish (optional)
  • Avocado and crumbled Cotija or Feta cheese for garnish (optional)

Instructions:

  1. Dice the chicken breast into even, 1-inch cubes. In a small bowl, combine the smoked paprika, cumin, oregano, salt, and pepper. Toss the chicken cubes with half of the spice mixture until coated.
  2. Heat 1 tablespoon of olive oil in a 12-inch skillet over medium-high heat. Add the seasoned chicken (cook in batches if necessary) and sear for 3–4 minutes, turning halfway, until deeply golden brown and cooked through. Transfer the cooked chicken to a clean plate and set aside.
  3. Add the remaining 1 tablespoon of oil to the skillet. Add the diced sweet potato. Cook for 6–8 minutes, stirring occasionally, until the edges begin to soften and lightly brown.
  4. Add the diced onion to the skillet and cook for 3–4 minutes until softened. Then, add the minced garlic, chili powder, the remaining spice rub, and the tomato paste. Cook for 1 minute, stirring constantly, until fragrant (toasting the spices).
  5. Pour in the chicken stock, scraping up any browned bits (fond) from the bottom of the pan. Bring the mixture to a low simmer. Cover the skillet loosely and cook for 8–10 minutes, or until the sweet potatoes are fork-tender.
  6. Stir in the rinsed black beans, frozen sweetcorn (if using), and the reserved cooked chicken. Cook for 2–3 minutes, until everything is piping hot throughout. Remove the skillet from the heat.
  7. Stir in the fresh lime juice. Taste and adjust seasoning as needed (add salt, pepper, or a pinch more chili powder). Top generously with fresh coriander and crumbled cheese before serving straight from the skillet.