Our Featured recipe this month is from one of our new friends and CookCraft by Candace contest winner! Check out her blog Living on Cloud Nine

Andrea used the 12" Dual Handle but you can also use the 13" French Skillet


Mexican Chicken and Black Bean Skillet


2-pounds boneless skinless chicken breast cut into bite-size pieces

1-2 tablespoons olive oil

1/2 cup onion, chopped

1 teaspoon minced garlic

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1/2 teaspoon dried oregano

3/4 teaspoon salt

1/4 teaspoon garlic powder, granulated

1/2 teaspoon ground black pepper

3 sweet potatoes

1 (15 ounce) can black beans, drained

1 (4 ounce) can diced green chilies

1/3 cup of salsa

1 cup of shredded, Colby Jack cheese

1 lime

Cilantro for garnishing, optional

More Olive oil for roasting sweet potatoes



Cut the sweet potatoes into chunks, toss in desired olive oil and roast in 425°oven for about 20 minutes. While potatoes are roasting, add olive oil to skillet over medium high heat. In a small bowl combine all the spices. To the skillet, add chicken and spread it out in a thin layer, sprinkling with half of the spice blend. Cook the chicken for approximately three minutes and then add in the onion and minced garlic. Continue to cook until the chicken is cooked through. Lower the heat to medium and add the remaining spice blend, sweet potatoes, black beans, green chilies and salsa. Stir together and cook for about 3 to 4 minutes. Cut the lime in half and squeeze over everything in the skillet. Top with the shredded Colby Jack cheese until melted. Garnish with a squeeze of the other lime half & cilantro if desired. Serves 6.