One of my favorite little local restaurants is Pita Jungle. I love how diverse their menu is, I love how healthy it is, I love the price, and I love their Chicken Del Sol. For years I’ve been eating Pita Jungle’s Chicken Del Sol. Every time I order it, I’m left smacking my lips; wondering, “What is in this?”. Over the years, I’ve determined that this dish has the following ingredients in it: chipotle, chicken, lime, cilantro, black beans, corn, and garlic. Note: they used to serve it with purple onion too, but recently they’ve omitted that ingredient.
Today, I decided to attempt my version of Chicken Del Sol. This recipe was delicious, healthy and quick/easy to make! Definitely adding this one to my recipe index.
- 1 Tablespoon Olive Oil
- 1 pound boneless/skinless chicken breast (cubed)
- 3/4 cup purple onion (diced)
- 2 cloves garlic (minced)
- 1 chicken bouillon cube
- 2 Tablespoons adobo sauce from canned chilies, or to taste (start with 1 Tablespoon and add more adobo sauce if you prefer)
- 1 teaspoon white sugar
- 28 ounce can diced tomatoes (it would be really good with the fire roasted tomatoes but I didn’t have any on hand)
- 1 1/2 – 2 cups frozen corn
- 15 ounce can black beans (drained and rinsed)
- 2 1/2 cups water (it may also be good to substitute this with chicken broth)
- Juice of one lime (2-3 Tablespoons)
- 1 – 1 1/2 cup cilantro, chopped
Heat olive oil in a large sauce pan over medium-low heat. Add chicken and cook until chicken is no longer pink (about 5 minutes). Next, add the purple onion and sautee for 3 minutes. Then add the garlic and sautee for an additional minute. Stir in the tomatoes, black beans, corn, chicken bouillon, sugar, adobo sauce, water, and lime. Bring to a boil, then reduce to medium-low heat and cover sauce pan with a lid. Allow it to simmer for 10-15 minutes. Stir in the cilantro before serving.
Note: Next time we make this, I’m going to have Dallan grill the chicken on the grill and see if it turns out even better.