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Stewed chicken and beans

Pollo y frijoles guisados


  • 6 ounces chicken breast, cut into strips
  • 2 tablespoons olive oil
  • 1 red onion, finely chopped
  • 1 green pepper, finely chopped
  • ¾ cup of water
  • 1 can black beans, drained, rinsed and seasoned to taste
  • ½ cup cherry tomatoes
  • 1 cup frozen corn kernels
  • 1 tablespoon chopped cilantro
  • Salt and pepper


Heat the oil in a skillet over medium-high heat. Cook the chicken with salt and pepper until golden brown. Remove it and use the same pan to cook the onion and pepper until soft. Add the chicken back in along with the black beans, tomatoes, corn and water. Cook over low heat for 15 minutes. Serve and sprinkle cilantro on top.

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