Tuesday, August 11, 2009

Chicken and Black Beans - In the Bag

This month's "In the Bag" run by Julia of A Slice of Cherry Pie and Scott of Real Epicurean lists the ingredients chicken, red chile and garlic. I'm not going to the grocery store this week, so I used the remainder of my salsa, plus a dried chile in place of the fresh chile. It was a relatively quick meal to make (one that could be shortened by a more attentive cook) and I enjoyed eating it. Hope you enjoy!

1 cup rice
1 3/4 cups water
1 teaspoon salt
2 dried lemons (omani)
1 chile arbol

2 tablespoons each: butter, olive oil
1 small white onion, sliced into half moons
salt and pepper to taste

4 cloves minced garlic
1 carrot, diced
1 stalk celery, diced
salt and pepper to taste

1 chicken breast, cut into 1"-ish cubes
2 tablespoons lemon juice
salt and pepper to taste

1 1/2 - 2 cups black beans (or 1 can)
3/4 cup salsa

Combine first group of ingredients and bring to a boil. Boil one minute, then cover and let cook over low heat for 10 minutes. Let rest, undisturbed, 15 minutes. Open cover and remove limes and chile. Set aside.

Melt butter into oil over medium heat, then add onion, salt and pepper. Let cook 10 minutes. Add garlic, celery, carrot and seasonings, then cook another 10 minutes. Add chicken, seasonings and lemon juice then cook until chicken is mostly done (5-7 minutes). Add in beans and salsa, then cook through 10 more minutes. Serve over rice. Serves 2-4.

5 comments:

  1. This is an interesting take on that play of ingredients. It looks really good.

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  2. Thanks for sharing. We're sharing peanut butter ideas and Elvis stories at diningwithdebbie.blogspot.com. I hope you will come join us. Or, join us for Crock Pot Wednesdays. Mister Linky will be ready for that on Tuesday.

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  3. Mary,

    Thanks! I've really been into the beans lately!

    Darnold23,

    Thanks, I'll definitely stop by!

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  4. Great recipe idea. It look really delicious.

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  5. Thanks, applecrumbles! I really enjoyed this recipe and plan to make it again.

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