Cowboy Chicken

Step 1 -In a small bowl, add the paprika, the chili powder, the cumin, and the cayenne and stir to combine.

Step 2 -Evenly sprinkle 1/2 of the spice mixture over both sides of the chicken breasts, then let them sit, about 15 minutes.

Step 3 -Preheat the oven to the broiler setting.

Step 4 -In a large cast-iron skillet over medium heat, add 2 tablespoons of the oil.

Step 5 -Add the seasoned chicken breasts to the hot oil and sauté until they reach an internal temperature of 165 degrees F and are lightly browned, about 4-6 minutes per side.

Step 6 -Transfer the cooked chicken breasts to a clean plate.

Step 7 -In the same cast-iron skillet over medium-high heat, add the remaining oil.

Step 8 -Add the onions and the red bell peppers to the heated oil and sauté until they are tender, about 4-5 minutes.

Step 9 -Add the garlic to the veggie mixture and cook, stirring occasionally, until it is fragrant, about 1 minute.

Step 10 -Stir the black beans, the tomatoes and their juices, the corn, the green chiles and their juices, and the remaining spice mixture to the veggie mixture and bring it to a boil.

Step 11 -Stir the veggie mixture, then transfer the skillet from the heat.

Step 12 -Nestle the cooked chicken breasts into the veggie mixture, then evenly sprinkle with 1/2 cup of the cotija cheese.

Step 13 -Broil the chicken mixture about 1-2 inches from the heat source until the cheese is melted, about 2-3 minutes.

Step 14 -Serve sprinkled with the extra cotija cheese.