Tuesday, February 2, 2010

Chile Chicken with Rice and Black Beans

Do you ever click on any of those blogs on the right over there? I love browsing through the new entries every day and seeing what other bloggers are coming up with, and those are some of my favorite blogs. You all know I love Annie's Eats, but another big fav of mine is Pink Parsley. I made her tomato-mozarella tart with basil crust this summer, which we loved, so I had a good feeling about this recipe.
One of the best things about this meal, besides the fact that is is pretty healthy, is that it is made in just one skillet! I love one pot meals because it means less clean up, lessening the chance that my kitchen will look like a tornado swept through. This also makes the husband happy, as he's usually the one who cleans up after dinner. (Yeah, I'm an advocate of "I cook, you clean!")
Despite the jalapeno and chili powder this was not spicy at all-just really flavorful. The husband even gave it his ringing endorsement: "Add it to the rotation."

Chile Chicken with Rice and Black Beans
Pink Parsley
Printable Recipe


2 Tablespoon canola oil
4 boneless, skinless chicken breast halves (I used boneless, skinless thighs)
2 1/2 Tablespoons chili powder, divided
1 medium onion, large dice
1-2 jalapenos, diced
1 cup rice
4 cloves garlic, minced
1 1/2 cups chicken broth (I used homemade turkey stock)
1 (15 oz.) can black beans, drained and rinsed
1/4 cup chopped green onions
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, about 2-3 minutes per side (the chicken will not be completely cooked through at this point. That is ok.).

Remove chicken from the skillet and place on a plate, leaving behind as much oil as possible.

Sautee onion, rice, and jalapeno in the same skillet until the rice is toasted and is no longer translucent. Add the remaining chili powder, the garlic, and 1/2 teaspoon of salt. Cook 1 minute, then stir in the broth. Bring to a boil, reduce heat, and cover.

Simmer 10 minutes.

While the rice simmers, cut the chicken into bite-sized pieces. Add the chicken and the black beans to the pot, stir, cover, and cook for another 10-12 minutes.

Taste a grain of rice. It should only have a slightly chalky texture in the middle. If it is at this point, remove the pot from heat, stir in the green onion and cilantro, and let sit, covered, 5 additional minutes. If the rice is not cooked through (more than slightly chalky), re-cover the pot, and cook for an additional 5 minutes, or until done.

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

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