Braised Chicken With Black Beans and Sweet Potato

• boneless skinless chicken thighs↗4
• yellow onion, finely chopped↗1
• jalapeno pepper, seeded and diced↗1
• sweet potato, peeled and cubed↗1
• olive oil↗1 tablespoon
• ground cumin↗1 tablespoon
• ground coriander↗1 tablespoon
• low sodium chicken broth↗1⁄2 cup
• (15 ounce) can black beans, rinsed and drained↗1
• lime zest↗1 teaspoon
• fresh lime juice↗2 tablespoons
• chopped fresh cilantro1⁄2 cup

Step-by-step instructions

1. 1

   Prep all the ingredients and season both sides of the chicken with a sprinkling of salt and pepper.

2. 2

   Heat the oil in a large sauté pan over medium-high heat. When it's hot and shimmering, add the chicken thighs to the pan.

3. 3

   Leave them alone to brown deeply, about 4 minutes. Turn and brown them on the other side for a couple minutes, then remove them to a plate.

4. 4

   Reduce the heat to medium and add the onions, jalapeño, cumin, and coriander. (You may need to add a little oil.).

5. 5

   Sauté until the onions are soft, about 5 minutes.

6. 6

   Put the chicken back in the pan.

7. 7

   Scatter the sweet potatoes and black beans around the chicken.

8. 8

   Pour the broth in the pan, then cover and cook until the sweet potatoes are tender and the chicken reaches an internal temperature of 160F, 15-20 minutes.

9. 9

   Meanwhile, prep the lime and cilantro. Just before you serve the chicken, stir the zest, juice and cilantro into the pan.