Aubrey Garden

I too seasoned (red pepper, ancho chili powder, tiny bit of seasoned salt) and browned the chicken, removed it from the pan, & added some minced onion and garlic to simmer in the oil until fragrant. Meanwhile I sliced the chicken and added it back into the pot. I used fire roasted tomatoes and a 4 oz can of green chilies instead. I used two chicken breasts as I’m cooking for two, so I halved the corn and black beans and let it simmer adding a bit of cornstarch so the sauce would thicken. I then served it over jasmine rice. Last minute and delicious!