Red Chili Chicken and Rice with Black Beans
Ingredients
2 Tbsp. canola oil
4 boneless, skinless chicken breast halves (1.25-1.5 lbs. total)
2.5 Tbsp. ancho chili powder, divided
1 medium onion, large dice
1 cup rice
4 cloves garlic, minced
1.5 cups chicken broth
1 (15 oz.) can black beans, drained and rinsed
1/4 cup chopped green onions, roots and wilted outer leaves removed before chopping (OR 1/3 cup cilantro OR 2-3 Tbsp. epazote or hoja santa)
1/2 to 1 cup salsa, such as Smoky Chipotle Salsa, or chipotle hot sauce for serving
Directions
Heat the oil in a medium-large heavy pot (with a lid) over medium-high heat. Sprinkle both sides of the chicken breast with salt and 1 Tbsp. of the ancho chili powder. Place the chicken in the hot oil and brown on each side, 2-3 minutes. Remove to a plate, leaving behind as much oil as possible.
Add the onion and rice to the pot. Stir for several minutes, until the rice turns from translucent to opaque. Add the garlic and the remaining 1.5 Tbsp. ancho chili powder. Cook one minute, and then add the broth and salt to taste. Stir well. When the mixture comes to a boil, reduce the heat to medium-low. Cover, and cook for 10 minutes.
Cut the chicken breast into 1″ pieces. Add them to the pot along with the beans. Re-cover and cook 12 minutes longer.
Sprinkle the green onions and test a kernel of rice. It should have no more than a hint of chalkiness at in the center, in which case you place the cover back on, remove it from the heat and let it stand 5-10 minutes. If it’s not cooked, cook for another 5 minutes or so.
Fluff the mixture with a fork and serve with salsa for each person to spoon on al gusto.
Nutritional Information Per Serving: Calories: 517 / Fat: 10.4g / Saturated Fat: 1.3g / Carbs: 60g / Fiber: 9.3g / Protein: 44g
No comments:
Post a Comment