Wednesday, November 11, 2009

Red Chile Chicken with Black Beans and Rice


Ever since I watched Rick Bayless win Top Chef Masters, I have wanted his cookbook, Mexican Everyday. As a matter of fact, I think my husband might even have a bit of a man-crush on him. So when I saw this recipe on Elly's blog, I knew I needed to try it, and soon.

Pretty much anything with black beans is a winner in our house. So it should come as a shock to no one that this has become a new favorite. It is fast, easy, and leaves very little mess to be cleaned up. And what's even better, is that we pretty much always have all these ingredients on hand.

Caroline has some major dietary restrictions (no eggs, dairy, or gluten), so the fact that she could actually eat this meal was another major bonus for us. Despite the fact that it has nearly 3 Tablespoons of chile powder, this is not spicy at all. It merely gives it a nice smoky flavor. I even added a jalapeno into the mix with the onion, and it still isn't spicy. So don't let that scare you; just make this soon because it is fantastic!

Red Chile Chicken with Rice and Black Beans

adapted from Elly Says Opa! originally from Rick Bayless, Mexican Everyday
  • 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
  • 1-2 jalapenos, diced
  • 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, (OR 1/3 cup cilantro) OR a mixture of both (which is what I did)
  • 1/2 to 1 cup salsa, for serving
  • lime wedges and sour cream, for serving (optional)
Season chicken with salt, pepper, and 1 Tablespoon of chile 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, rice, and jalapeno until the rice is toasted and 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.

Meanwhile, cut the chicken into bite-sized pieces. 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, remove the pot from heat, stir in the green onion and cilantro, and let sit, covered, 5 additional minutes. If it is not cooked through, re-cover the pot, and cook an additional 5 minutes, or until done.

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


6 comments:

Donna said...

Yum! Will definitely try this.

elly said...

We really love this recipe, too. So glad you liked it! Looks great!

Stefanie said...

thanks for recipe! i cooked on friday and my husband and i loved it! def a staple in our house now. this makes the 3rd dish i've made from your blog...all are hits! u are good girl!

Anonymous said...

Snowed in today. Made this with a few substitutions and it is still great. Thanks Pink..I will be a Pink Parsley follower from now on.

Nikki said...

I have had this bookmarked for awhile and finally got around to
making it for dinner tonight. It was really good! Thanks for another good recipe.

Lauren said...

Thank you for this recipe! My husband and I adore Mexican-style meals. I subbed kidney beans for black beans as they are almost impossible to find in Germany! My husband didn't ask for seconds because he "wants to save this so he can eat it again a few times." haha!

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