Smoky Chipotle Chicken with Refried Pinto Beans and Avocado

This smoky chipotle chicken recipe brings bold, spicy flavor to your dinner table. The chicken is seasoned with chipotle peppers in adobo sauce and fresh cilantro, then pan-seared to perfection. Served alongside creamy refried pinto beans, sweet roasted red peppers and cool avocado slices, it’s a balanced and satisfying meal that’s sure to become a favorite.

Homemade refried pinto beans are surprisingly easy to make and far more flavorful than canned versions. With just a few simple ingredients, you can create a rich, creamy side dish that perfectly complements the smoky heat of the chipotle chicken. Top it all off with fresh avocado for a touch of creaminess that ties the dish together.

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Ingredients

4 boneless, skinless chicken breastsView ingredient guideLike ingredientDislike ingredient

2 chipotle peppers in adobo sauce, mincedView ingredient guideLike ingredientDislike ingredient

2 tablespoons adobo sauce (from the can)View ingredient guideLike ingredientDislike ingredient

1/4 cup fresh cilantro, choppedView ingredient guideLike ingredientDislike ingredient

2 cloves garlic, mincedView ingredient guideLike ingredientDislike ingredient

1 teaspoon ground cuminView ingredient guideLike ingredientDislike ingredient

1/2 teaspoon saltView ingredient guideLike ingredientDislike ingredient

1/4 teaspoon black pepperView ingredient guideLike ingredientDislike ingredient

2 tablespoons olive oilView ingredient guideLike ingredientDislike ingredient

1 can (15 oz) pinto beans, drained and rinsedView ingredient guideLike ingredientDislike ingredient

1/2 cup chicken brothView ingredient guideLike ingredientDislike ingredient

1/2 teaspoon onion powderView ingredient guideLike ingredientDislike ingredient

1/4 teaspoon garlic powderView ingredient guideLike ingredientDislike ingredient

1 roasted red pepper, slicedView ingredient guideLike ingredientDislike ingredient

1 avocado, slicedView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small bowl, combine the minced chipotle peppers, adobo sauce, chopped cilantro, minced garlic, cumin, salt and black pepper to form a paste.
2. Rub the paste evenly over both sides of the chicken breasts. Let marinate for at least 10 minutes (or up to 2 hours in the refrigerator).
3. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F). Remove chicken from skillet and let rest.
4. In the same skillet, add the drained pinto beans, chicken broth, onion powder and garlic powder. Bring to a simmer and cook for 5 minutes, mashing the beans with a fork or potato masher until creamy and thick. Adjust seasoning with salt and pepper to taste.
5. Slice the rested chicken breasts. Serve the chicken alongside the refried beans, topped with sliced roasted red pepper and fresh avocado slices.

Recipe Tips

FAQ

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well. Adjust cooking time as needed until internal temperature reaches 165°F.

How do I roast red peppers if I don't have jarred ones?

Place a whole red pepper directly over a gas flame or under a broiler, turning until charred. Let steam in a bowl covered with plastic wrap, then peel off the skin, remove seeds and slice.

Can I make this recipe ahead of time?

Yes, you can cook the chicken and refried beans in advance. Store separately in the refrigerator for up to 3 days. Reheat gently before serving and add fresh avocado just before eating.