This sort of meal materializes when I feel lazy… so lazy that I don’t want to use more than one pot… Mostly for the implications multi-pot usage has on clean up times.
Here are the ingredients I used:
1.5 lbs chicken breast sliced
1 can black beans
1 can kidney beans
1/2 yellow onion, chopped
2 cloves garlic, minced
1 chipotle chili in adobo, minced
1 3/4 cup minute brown rice
2 tsp coriander
2 tsp cumin
2 tsp chipotle chili powder
2-3 cups chicken stock
Salt and pepper
Vegetable oil
1 lime
Chopped cilantro
Start by sautéing the onion in a dab of veggie oil over medium heat until translucent (3-4 min), and then stir in the minced garlic and minced chiles. Cook for one minute, stirring.
Add the beans and spices, and stir until the beans are coated, and the mixture is effervescent.
Using one of my new favorite techniques, create a well in the mixture, season the chicken, and brown the meat in the center of the pan.
Just cover the bean and chicken mixture with stock (about 2.5 cups), and simmer, uncovered for 5 minutes (…or so, you cant really go wrong at this point).
Add the rice, stir, cover, and simmer for at least 10-20 minutes (or generally follow the instructions on the rice container). The resulting mixture should be fluffy and hearty, with a strong scent of chile’s and cumin.
I serve mine up just a little sticky, with a handful of fresh cilantro and a squeeze of lime (sour cream would be a great accompaniment as well).
Love, Food & Beer 