Step 1

In a medium bowl, whisk together juices, olive oil, chopped jalapeno and spices through salt. Add chicken to a large Ziploc bag. Pour marinade over the chicken. Seal bag and toss chicken to fully coat all pieces. Place bag in refrigerator for at least 5 hours or overnight, tossing chicken every so often.

Step 2

In a large skillet, heat one tablespoon olive oil over medium-high heat. Remove chicken from refrigerator and add entire contents of the bag to the skillet. Cook, stirring often for 7-8 minutes until chicken is browned. Remove chicken with a slotted spoon to a large plate. Set aside. Drain all but 1/4 cup fat from the skillet.

Step 3

Add chopped onions and peppers to the skillet and cook for 3-4 minutes, until softened. Add garlic and continue to cook for one minute. Add tomatoes, beans, broth, paprika, cumin and salt and pepper to taste. Stir until well combined. Bring to a boil. Add chicken and any juices from the plate. Reduce heat to a low simmer and continue to cook for 25 minutes, stirring occasionally.

Step 4

To serve, add some rice to bowls and top with some of the chicken mixture or place on the side of the rice. Garnish with fresh chopped cilantro and lime wedges.