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    Home > Main Courses > Main Dishes Chicken > Latin Chicken and Black Beans with Jalapeno Orange Sauce

    Latin Chicken and Black Beans with Jalapeno Orange Sauce

    Published: Jun 8, 2022 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Chicken with black beans and jalapeno orange sauce.

    This Latin chicken and black beans with jalapeno orange sauce will surely win your heart. Chicken cutlets cook quickly and are tucked into a latin citrus jalapeno sauce. With healthy black beans, this recipe will become a family weeknight favorite.

    Latin chicken with black beans and jalapenos.

    One of the great things about Latin cuisine is how fundamentally simple so many of the dishes are. Full of a variety of fresh, colorful and basic ingredients, Latin food is easy to learn and easy to prepare.

    Take for instance this Latin chicken recipe recipe, using citrus and minimal spices to bring chicken and black beans to a simple lively flavored meal … what’s not to love.

    I made this chicken cutlet recipe for one of my creative cooking finals in Culinary School. A tender chicken cutlet which has been dusted with flour and sauteed is exceptional when topped with the orange jalapeno sauce.

    This chicken dinner is easy enough for a weeknight meal, impressive enough for entertaining and full of Latin personality.

    Plus chicken and black beans recipes seem like the perfect healthy option for dinner.

    So if you’re looking for chicken cutlet dinner ideas, check this one out.

    Ingredients You’ll Need

    Mise en place. Always gather ingredients before starting any recipe. It will save you time and organize your mind.

    Ingredients to make latin chicken breasts.
    • Chicken Breasts, cut horizontally into chicken cutlets. Cutlets are easier to cook that a full chicken breast. They cook quickly so are less prone to dry out as with a larger chicken breast.
    • Cilantro.
    • Black Beans, canned makes this an easy fix dinner.
    • Onion.
    • Garlic.
    • Jalapeno.
    • Orange Juice.
    • Limes.
    • Neutral Oil.
    • Cumin.
    • Flour.

    Ingredient Substitutions

    • Jalapeno Pepper: If jalapeno peppers are simply too spicy hot for your palate, substitute Poblano Peppers.
    • Dried Black Beans: You can most certainly substitute dried black beans for canned. You’ll just have to plan ahead. The night before soak 1 cup of black beans in enough water to cover the beans by an inch. The next morning drain the beans and add new water. Simmer the beans stove top for a couple of hours or until tender, or cook them in a crock pot on low for about 5 hours, or until tender. Simply stated, the texture and flavor of using dried beans are superior to canned. Tip: Add a tablespoon-ish scoop of lard or bacon grease to the dried beans and cook. Use about two cups of the cooked black beans to make this recipe.
    • I’ve also made this with pork tenderloin cutlets. Just cut a few “steaks” from a pork tenderloin, pound them a bit with a meat mallet, dust with flour and fry.

    Step by Step Instructions

    Chopping onions, peppers and garlic to make latin chicken.
    Cooking onions, peppers and garlic for latin chicken with black beans.
    • Step One: Slice garlic, chop jalapeno and dice the onion.
    • Step Two: Heat a skillet over medium high heat. Once the skillet is hot, add the oil. Once the oil is hot, turn the heat down to medium and add the jalapeno and onion. Cook for 3 minutes. Add the garlic and cook until garlic is golden and fragrant, about 1 minute.
    Cooking onions and peppers in lime and orange juice to make latin chicken.
    Cooking black beans to make latin chicken.
    • Step 3: Stir in the cumin, orange juice and lime juice. Bring to a simmer and cook for about 3 minutes. Season to taste with salt and pepper.
    • Step 4: Add the black beans and cook until heated through. Add the cilantro. Set aside and cover to keep warm.
    Flour dusted chicken breast cutlets.
    Two fried chicken cutlets to make Latin chicken.
    • Step 5: Season the chicken cutlets on both sides with salt and pepper and dust each side with a trace of flour. Shake chicken to remove any access flour.
    • Step 6: Heat 2 tablespoons of oil in a skillet over medium-high heat until hot. Add the cutlets and cook until browned on both sides and just cooked through, about 2 minutes per side.

    Pro Tip: How to cook chicken cutlets. Chicken cutlets cook very quickly. And to make sure they cook evenly, use a meat mallet to gently pound them for even thickness. Place them in a skillet with hot oil and cook for 2 – 3 minutes per side, or until a digital read meat thermometer reads the internal temperature to 165 degrees.

    Chicken cutlet recipe topped with orange jalapeno sauce with black beans and cilantro served on a white platter.
    • Step 7: Divide the cutlets and black beans among individual plates. Spoon the jalapeno citrus black bean sauce over and serve.

    FAQ’s

    What Cut of Chicken Is A Chicken Cutlet

    A chicken cutlet comes from a whole boneless skinless chicken breast. A chicken cutlet is made by slicing a chicken breast horizontally into two pieces.

    How Do You Make Chicken Cutlets?

    Purchase two chicken breasts that are even in size. Place the chicken breasts on a cutting board and place the palm on one hand on the breast. Using a sharp knife, slice horizontally through the breast keeping an eye on your cut to make sure you’re cutting the breast evenly. 

    Can You Buy Chicken Cutlets For This Recipe?

    Yes you can. Most chicken cutlets I see in the meat department are sliced more than once and can be very thin. Adjust cooking time so you don’t over cook them. However, I recommend slicing your own chicken cutlets. Keep in mind that any extra step that a butcher has taken to provide you with convenience, will also raise the price of the meat. Cutting chicken into cutlets is easy enough to prepare at home.

    Latin Chicken And Black Beans and Jalapeno Orange Sauce

    If you’re looking for easy latin chicken recipes, this is a good one to try. And if you do, please come back and let me know how you liked it and give the recipe a star rating. Your feedback is valuable to me for developing future recipes.

    And if you have a favorite chicken cutlet recipe, let me know, I’d love to give it a try.

    More Easy Chicken Recipes for Dinner

    • Pan Fried Boneless Chicken Thighs with Lemon Cream Sauce
    • Maple Glazed Grilled Chicken Kabobs
    • Crispy Baked Lemon Chicken Thighs
    • Silver Palate Chicken Cutlets with Raspberries

    And if you’re looking for more chicken cutlet recipes, don’t miss this one for Ginger Lime Chicken Cutlets. It’s such an easy and flavorful recipe.

    And don’t miss my Chicken Category. You’ll find lots of great recipes, including the most popular chicken recipe on my site for Easy Baked Chicken Parmesan.

    And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

    If you’ve tried this or any other recipe on my website, please leave a star rating in the recipe card below. And write a review in the comment section. I always appreciate your feedback.

    Latin chicken with black beans and jalapenos.

    Latin Chicken and Black Beans and Jalapeno Orange Sauce

    Easy, quick and full of flavor. This is a recipe that works for a week night meal and is good enough for entertaining.
    5 from 2 votes
    Print Pin Rate
    Course: Main Course Chicken
    Cuisine: Latin
    Diet: Gluten Free
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 4
    Calories: 513kcal
    Author: Lea Ann Brown

    Ingredients

    • 4 chicken breast cutlets
    • 1/4 cup flour for dusting
    • 6 Tablespoons olive oil divided
    • 3 medium cloves garlic thinly sliced
    • 1/2 teaspoon ground cumin divided
    • 1/2 cup fresh orange juice
    • 1 lime juice juiced
    • 1 jalapeno chile seeded, deveined and minced
    • Salt and fresh ground pepper
    • 1 small sweet onion chopped
    • 15 1/2 ounce black beans canned, rinsed and drained
    • 2 Tablespoons chopped fresh cilantro
    Prevent your screen from going dark

    Instructions

    • Slice garlic, chop jalapeno and dice the onion.
    • Heat a skillet over medium high heat. Once the skillet is hot, add the oil. Once the oil is hot, turn the heat down to medium and add the jalapeno and onion. Cook for 3 minutes. Add the garlic and cook until garlic is golden and fragrant, about 1 minute.
    • Stir in the cumin, orange juice and lime juice. Bring to a simmer and cook for about 3 minutes. Season to taste with salt and pepper.
    • Add the black beans and cook until heated through. Add the cilantro. Set aside and cover to keep warm.
    • Season the chicken cutlets on both sides with salt and pepper and dust each side with a trace of flour. Shake chicken to remove any access flour.
    • Heat 2 tablespoons of oil in a skillet over medium-high heat until hot. Add the cutlets and cook until browned on both sides and just cooked through, about 2 minutes per side.
    • Divide the cutlets and black beans among individual plates. Spoon the jalapeno citrus sauce over and serve.

    Notes

    To make chicken cutlets, purchase two chicken breasts that are even in size. Place the chicken breasts on a cutting board and place the palm on one hand on the breast. Using a sharp knife, slice horizontally through the breast keeping an eye on your cut to make sure you’re cutting the breast evenly. 

    Nutrition

    Calories: 513kcal | Carbohydrates: 26g | Protein: 44g | Fat: 26g | Saturated Fat: 4g | Cholesterol: 109mg | Sodium: 635mg | Potassium: 1080mg | Fiber: 8g | Sugar: 4g | Vitamin A: 164IU | Vitamin C: 29mg | Calcium: 58mg | Iron: 3mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Latin Chicken and Black Beans and Jalapeno Orange Sauce …It’s What’s for Dinner.

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    Reader Interactions

    Comments

    1. mjskitchen says

      June 09, 2022 at 3:11 pm

      5 stars
      A fabulous way to dress up chicken for a high protein, simple and quite tasty meal. Love that citrusy and spicy sauce. A nice simple meal. Right up my alley.

      Reply
    2. Stephanie@PlainChicken.com says

      September 05, 2011 at 4:17 pm

      we will be trying this recipe soon – love all the flavors in this one!

      Reply
      • Lea Ann says

        September 06, 2011 at 6:28 am

        Thanks Stephanie.

        Reply
    3. Karen says

      August 23, 2011 at 7:06 am

      It seems like we enjoy a lot of the same dishes. Your meal sounds delicious and is plated so nice.

      Reply
      • Lea Ann says

        August 23, 2011 at 7:42 am

        Love all those savory flavors. Not so much a “sweets” person.

        Reply
    4. Karen says

      August 20, 2011 at 1:11 pm

      That sauce sounds very good. Hope you had a great vacation!

      Reply
      • Lea Ann says

        August 20, 2011 at 1:35 pm

        Thanks Karen, you’re getting ready to hear all about it, I’m working on a post right now. 🙂

        Reply
    5. Chris says

      August 20, 2011 at 6:24 am

      That sauce sounds so perfect with the chix and black beans! I’d be tempted to try the habanero as long as it was seeded first. Great post Lea Ann.

      Reply
      • Lea Ann says

        August 20, 2011 at 7:04 am

        I’m going to make myself buy a habanero this weekend! 🙂

        Reply
    6. Susan says

      August 19, 2011 at 8:49 am

      My husband hates eating chicken breast, but prepared this way I think I can make him a convert with the fabulous flavors here! I’ll be checking on that link too – thanks!

      Reply
      • Lea Ann says

        August 19, 2011 at 10:35 am

        I’m not a big chicken breast fan either. But when in the form of cutlets they seen to take on a tenderness that I really love.

        Reply
    7. Larry says

      August 19, 2011 at 5:37 am

      Sounds mighty good for a quick through together and I like your shot of it.

      Reply
      • Lea Ann says

        August 19, 2011 at 5:45 am

        Thanks Larry!

        Reply
    8. Sam @ My Carolina Kitchen says

      August 19, 2011 at 4:53 am

      This sounds fabulous Lea Ann. I love almost anything with black beans and the orange jalapeno sauce must be fabulous. Will be trying this one.
      Sam

      Reply
      • Lea Ann says

        August 19, 2011 at 5:45 am

        Thanks Sam, it really is a good little recipe.

        Reply
    9. Vickie says

      August 18, 2011 at 9:09 pm

      So good to see you back! I’m with you on the crazy orange peppers and you know how much I love my spice! I stick to Serrano peppers. Very delicious sounding flavor combination in that Mojo Sauce – I like how fast this dish goes together, too!

      Reply
      • Lea Ann says

        August 19, 2011 at 5:48 am

        Well, I’m kind-a back. Will be in full swing this weekend. 🙂 Even serrano peppers can be a little spicy for me, I have to really dig at those veins. I always use them in oriental dishes when heat is called for.

        Reply
    10. Russ says

      August 18, 2011 at 9:41 am

      I too fear habaneros. I sweat at the thought of dicing them.

      Reply
      • Lea Ann says

        August 18, 2011 at 5:05 pm

        LOL, I’ve never even gotten to the dicing stage. 🙂

        Reply
    11. My Kitchen in the Rockies says

      August 18, 2011 at 8:37 am

      Hi Lea Ann, Good to have you back and to see that somebody understands the blogging challenge during the summer time.. 4 weeks getting ready for vacation, 4 weeks gone on vacation and 4 weeks to catch up. It has been the never ending vacation dilemma! I’ll definitely will take this recipe to try. I know that my husband will love it. Looking forward to seeing you. Kirsten

      Reply
      • Lea Ann says

        August 18, 2011 at 5:06 pm

        Thanks Kirsten. Look forward to seeing you next Tues. 🙂

        Reply
    12. Rufus' Food and Spirits Guide says

      August 18, 2011 at 8:30 am

      There’s just something wondeful about orange and jaalpeno with black beans. Great recipe. Oh and cilantro. Yum.

      Reply
      • Lea Ann says

        August 18, 2011 at 5:06 pm

        Oh yes, gotta throw in that cilantro!

        Reply

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    I'm Lea Ann, A Culinary School Grad bringing you Wild West Colorado inspired recipes. You'll find lots of Southwestern, and Mexican food recipes, and some favorites from Culinary School along with pro cooking tips. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration and reliable, approachable, easy to follow recipes.

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