Friday, December 17, 2010

Red Chile Chicken with Rice and Black Beans

I am so excited to share this recipe with you!  It is one of my family's favorites and it is so quick and versatile.  I usually make it without the chicken as a perfect side dish to our favorite chicken enchiladas, but it is great with the chicken added in, making it a quick weeknight one-pot-dish.  The possibilities are quite endless with the leftovers--burritos, super-nachos, your imagination is the limit!

Red Chile Chicken with Rice and Black Beans

adapted from Pink Parsley

2 Tbsp. canola oil
4 boneless, skinless chicken breast halves (1.25-1.5 lbs. total)
2.5 tbsp. chili powder, divided
1 medium onion, large dice
1 cup rice
4 cloves garlic, minced
2 cups chicken broth or water for gluten-free
1 (15 oz.) can black beans, drained and rinsed
1/4 cup chopped green onions,
salsa, lime wedges, chopped cilantro, and sour cream, for serving (optional)

Trim excess fat off of chicken breasts, and cut into large chunks.  Season chicken with salt,  and 1 tablespoon of chili powder. Preheat a large skillet with oil until shimmering. Brown chicken on both sides, 2-3 minutes per side. Remove from skillet and place on a plate, leaving behind as much oil as possible.

Sautee onion and rice until the rice  is no longer translucent and turns opaque. Add the remaining chili powder, the garlic, and 1/2 teaspoon of kosher salt. Cook 1 minute, then stir in the broth. Bring to a boil, reduce heat, and cover. Simmer 10 minutes.

Add the chicken and the black beans to the pot, stir, re-cover, and cook an additional 10-12 minutes.

Taste a grain of rice. If it is slightly chalky in the center, add a bit more liquid and continue cooking over medium heat until liquid is absorbed and rice is tender to the bit. Off heat, stir in the green onion and cilantro, and let sit, covered, 5 additional minutes.

Fluff rice with a fork, and serve with salsa, sour cream, and lime wedges.

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