This Just 5 Challenge finalist recipe is the creation of Merry G. of Newhall, CA. Toasted cumin seeds starts this aromatic chicken thighs dish off to a great start. Prepared Pico de Gallo, fresh cilantro, and white beans add nutrition and a winning flavor combination everyone will love.


  1. Heat a large deep skillet over medium-high heat. Add cumin seeds; stir seeds until fragrant. Remove from skillet to a mortar and pestle or spice grinder. Cool briefly, then grind to a fine powder.

  2. Place 1 cup beans,1/2 cup water, 1/2 cup pico de gallo, and 1 teaspoon ground cumin to a blender container. Process until smooth; set aside.

  3. Season chicken with remaining 2 teaspoons cumin, salt, and pepper. Heat oil in the large deep skillet over medium-high heat. Add chicken; sauté about 10 minutes, stirring occasionally, until no longer pink in center. Remove from skillet.

  4. Add bean purée and remaining beans to skillet; bring to a boil. Reduce heat to low, stir in 1 cup pico de gallo, and chicken. Cook and stir about 10 minutes or until hot. Season with salt, torn cilantro leaves, and remaining 1/2 cup pico de gallo.


Boneless skinless chicken breasts or chicken breast tenders may be substituted for boneless skinless chicken thighs.

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.


Look for prepared pico de gallo, which is a fresh tomato salsa, in the produce section of the grocery.
Puréeing part of the beans in a blender is a nice technique for thickening other kinds of soups or stews, giving body without adding cream or butter.