Real Recipes From Real Home Cooks ®

tex-mex chicken & peppers

(1 rating)
Recipe by
Jennifer Utley
Auburn, CA

Visiting my grandma one day after school I found some recipes on her kitchen table. I spotted this one and it sounded deelish! So I made a copy and made it for my parents. That was 18 years ago (1994) and it's still a major family favorite. Now I make it for my husband and kids and they love it too! I can't believe I've had this recipe this long!!! It's kind of like fajitas but "wet". If you make it, which I highly recommend, you'll know what I's amazingly delicious! AND Don't forget the sour cream!!! PICTURES COMING SOON

(1 rating)
yield 6 -8
prep time 15 Min
cook time 35 Min

Ingredients For tex-mex chicken & peppers

  • 2-3
    chicken breasts, boneless/skinless or (1) rotisserie chicken shredded
  • 1 can
    black beans
  • 1 jar
    salsa - (i prefer la victoria thick & chunky mild)
  • 1 md
    red bell pepper - cut bite size
  • 1 md
    yellow onion - cut bite size
  • 1 tsp
    garlic - minced
  • 1/2 tsp
    oregano, dried (powdered)
  • 4 Tbsp
    divided - cooking oil
  • 1 bottle
    beer (optional)
  • 1 tsp
  • 1/2 tsp
    black pepper

How To Make tex-mex chicken & peppers

  • 1
    Cut bell pepper and onion into bite size pieces and set aside. Cut chicken into bite size pieces, season lightly with salt & pepper then set aside. *Once chicken is cooked thru, I like to shred it. It helps to absorb more flavor and makes it a thicker dish.
  • 2
    Set pan at medium heat. Add 2 TBS of cooking oil to heated pan. Cook chicken till browned. Add 1/2 cup beer to moisten up the chicken. Cook about 3-5 minutes then remove with a slotted spoon to a dish and set aside. Discard fat/juices from pan.
  • 3
    Add remaining 2 TBS of oil to same pan. Add garlic, powdered oregano, and 1/8 tsp of salt. Stir together and add peppers and onions. Cook about 5 minutes. Add salsa and black beans mix together and then add chicken to pan (if you shred it, do so before adding back into the pan w/the vegetables.)
  • 4
    Cook for about 15-20 minutes on low. Serve up with tortillas and sour cream. Excellent with Spanish Rice as a side dish or in the dish. I love Near East Spanish Rice or Rice A Roni Spanish Rice is great too! Next time I will make "Spanish Rice Fool Proof" by Freda from Just A Pinch...looks delicious!!! ENJOY!