Monday, April 11, 2011

Chicken, Black Beans, and Rice

I'm in Texas this week for work, and apparently my iPad doesn't want me to post in compose mode. What little HTML I know is from years ago, so forgive my complete lack of formatting and lack of a proper jump.

Before I left for my trip, I made three Rick Bayless dishes. The first was Swiss chard tacos. The second was chicken with black beans and rice. Ive been making this for years. It's easy, hearty, and a great excuse to put salsa on rice!

The spice blend in this recipe is completely open to interpretation, I use a lot of extra chili power and have been known to add paprika to it as well. I make his smoky chipotle salsa because it's comparatively quick and doesnt involve a ton of ingredients.

I originally intended to make a half recipe. But, I added extra green onions and made plenty of salsa. I also used the whole can of black beans because I didn't want to waste them. So, it was more food than two standard servings. The chili powder turns the rice a nice red color and seasons the chicken very nicely. The star of this dish is the salsa though.

Chicken, Black Beans, and Rice
From Rick Bayless Mexican Everyday
Makes two generous portions

1 large or 2 small chicken breasts
1 15 oz can black beans, drained and rinsed very well
1 generous Tbsp of ancho chile powder plus more to season chicken
1 tsp medium hot chili powder (or as much as you want, I added extra a few times as I cooked).
1/2 medium onion, chopped (I used a white onion here)
1/2 cup rice
2 garlic cloves, minced
3/4 cup chicken broth
4+ scallions, sliced
Rick Bayless smoky chipotle salsa (below)

1) sprinkle the chicken with salt and chili powder. Heat some vegetable oil in a skillet and brown the chicken on all sides. Then cut it into cubes. It doesn't matter that the chicken isn't cooked, it will get more time in the pot.
2) After removing the chicken from the pot, add the garlic, onion, and rice. Cook until the rice becomes opaque. No more than 3 or 4 minutes.
3) Add the chili powder and mix well. Cook for one minute. Then add chicken broth.
4)Bring to a boil and then cover the pot and let simmer on low heat for 10 minutes. Then stir in the beans and chicken. cover the pot again and let cook for 12 minutes or until chicken is cooked.
5)Test to see if the rice is dine. If it's ready, stir in the scallions and then serve in bowls. Let people add as much salsa as they want.

Smoky chipotle salsa
From Rick Bayless Mexican Everyday

4 oz tomatilloes
1 chipotle from a can of chipotles en adobo, seeded
2 cloves garlic, peeled

1) Shuck the tomatilloes and rinse them off. Slice them in half lengthwise. Heat a nonstick
pan over medium heat. Put the garlic and tomatilloes in the pan and cook for 3-4 minutes each side.
2) Place the tomatilloes, garlic, and chipotle in a blender and blend until it's the texture you want. Season with salt to taste.


No comments:


Related Posts Plugin for WordPress, Blogger...