Tuesday, May 18, 2010

Red Chile Chicken and Rice with Black Beans


Very simple and weeknight-friendly dinner! I have made this several times before, omitting the chicken, as a side dish. With the chicken this time, I thought that this needed to be rolled in a flour tortilla and topped with some fresh tomatoes and lettuce and cheddar cheese for an ultimate chicken-n-rice burrito. This dish will be showing up on my table for a while!!


Red Chile Chicken with Rice and Black Beans

2 tbl. canola oil
2 boneless, skinless chicken breasts, butterflied into halves (4 halves total)
2 1/2 tbl. ancho chili powder, divided (I just used regular chili poweder)
1 medium onion, chopped
1 cup long-grain rice
4 cloves garlic, minced
1 1/2 cups chicken broth
1 15-oz. can black beans, drained and rinsed
1/4 cup green onions, chopped (I used some chopped cilantro)
sour cream and salsa, for serving

Procedure:
Heat the oil in a large heavy pot over medium-high heat. Season both sides of the chicken breast halves with salt and sprinkle with half of the chili powder. Place the chicken in the hot oil and cook on both sides, 2-3 minutes each side, or until cooked through. Remove to a plate, leaving behind as much oil as possible.

Add the onion and uncooked rice to the pot. Stir for several minutes, until the rice turns from translucent to opaque. Add the garlic and the remaining chili powder. cook for 1 minute, stirring, then add the chicken broth and salt to taste. Stir well. Bring the mixture to a boil, then reduce to a simmer on medium-low heat. Cover and cook for 10 minutes.

Cut the chicken into 1-in. pieces and add them to the pot along with the beans. Recover the pot and allow to cook 10 more minutes.

Sprinkle the green onions (or cilantro) on top of the chicken, beans, and rice. Test a grain of rice; it should have no more than a hint of chalkiness at the center. If the rice is the correct texture, replace the lid, remove pot from heat, and let stand 5-10 minutes. If the rice is not completely cooked, you may need to add more water (to prevent burning and sticking to the bottom of the pan) and let cook until rice is tender and liquid is absorbed.

Fluff the mixture with a fork and serve.

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