ZESTY LIME CHICKEN BLACK BEAN AND RICE RECIPE BY TASTY
Here's what you need: chicken thighs, white rice, chicken broth, olive oil, onion, garlic, fresh cilantro, black beans, lime, salt, pepper
Provided by Nathan Ng
Categories Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season both sides of the chicken thighs with salt and pepper.
- In a large skillet, add the olive oil and place the chicken skin side down for about 5 minutes or until skin is golden brown. Flip the chicken and cook for another 3 minutes.
- Take the chicken out and add the onions and cook until they're translucent, about 5 minutes.
- Add the rice, stir to coat in the oil and onions, and toast for 3 minutes.
- Add the garlic then pour in the chicken stock and place the chicken on top of the rice. Bring to a boil, then cover and simmer for 25-30 minutes, or until rice is cooked.
- Once cooked, take the chicken out and add in the cilantro, black beans, and the juice of one lime. Mix until well-incorporated.
- Serve the chicken over rice and garnish with cilantro.
- Enjoy!
Nutrition Facts : Calories 617 calories, Carbohydrate 51 grams, Fat 27 grams, Fiber 8 grams, Protein 39 grams, Sugar 4 grams
SPICY CHICKEN & BLACK BEAN STEW WITH CILANTRO LIME RICE RECIPE - (4.6/5)
Provided by KatrinaB
Number Of Ingredients 25
Steps:
- For the stew Chop Onion, Celery, Garlic, Bell Pepper (ribs and seeds removed), Jalapeno Pepper (seeds removed) Heat Canola oil in 6 Quart Dutch Oven on stove top Cook Onion and Celery over medium heat until tender (about 6 minutes) Add Garlic, Bell Pepper and Jalapeno and Saute (3 or 4 minutes) Remove meat from Rotisserie Chicken and dice into cubes and add to pot Rinse Black Beans and add to pot Add Chicken broth and spices, Stir and place dutch oven with lid on in a 350 degree oven. Cook 1 hour For the Rice Combine Rice, Broth, Water and Salt in a sauce pan. Bring to boil and reduce heat to medium low. Cook covered for 12 to 14 minutes or until liquid has evaporated completely. Chop Cilantro and add to cooked rice along with the juice of 2 limes and olive oil Plate 1 Cup of Stew with 1/2 Cup of rice Garnish with more cilantro and sour cream if desire
BLACK BEAN CHICKEN WITH RICE
This spicy family favorite calls for just a few basic ingredients, so it's quick and easy to stir up in your skillet on a weeknight. -Molly Newman, Portland, Oregon
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, mix seasonings; sprinkle over both sides of chicken. In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides., Add beans, corn and salsa to skillet; cook, covered, 10-15 minutes or until a thermometer inserted in chicken reads 165°. Remove chicken from pan; cut into slices. Serve with bean mixture and rice.
Nutrition Facts : Calories 400 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 670mg sodium, Carbohydrate 52g carbohydrate (4g sugars, Fiber 8g fiber), Protein 32g protein.
SOUTHWESTERN SPICED CHICKEN & BLACK BEAN STEW
I searched high and low to find dried chipotles (where are you when I need you, California??...sniff...) and finally asked my local grocer to order them for me. It was worth it.
Provided by hepcat1
Categories Stew
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a large Dutch oven or heavy pot over medium heat. Add the bacon and cook until it renders much of its fat and crisps slightly, about 7 minutes. Transfer the bacon to a plate lined with paper towels.
- Season the chicken well with salt and pepper. Add half of the thighs to the pan and brown them well on both sides, 2 to 3 minutes per side. Transfer to a plate. Brown the remaining thighs and reserve with the rest.
- There should be 2 to 3 tablespoons fat left in the pan; if there's more, spoon out and discard the excess. Add the onion and bell pepper, season well with salt, and cook, stirring often, until the onion softens and caramelizes slightly, about 7 minutes. Raise the heat to high, add the chili powder and cumin, and cook, stirring, for 30 seconds.
- Add the beer and cook until it's almost completely reduced, about 3 minutes. Add the beans, the chipotle and the chicken broth. When the mixture comes to a boil, adjust the heat to maintain a simmer and cook for 5 minutes.
- Transfer 2 cups of the beans and broth (but not the chipotle) to a blender, purée, and then mix it back into the rest of the broth.
- Return the thighs to the pot, cover with the lid slightly ajar, and simmer until the chicken is cooked through, about 30 minutes. If the stew is too thick, thin it with more chicken broth.
- Discard the chipotle. Crumble the reserved bacon. Juice one half of the lime; cut the other half into wedges. Stir the bacon, lime juice, and 2 tablespoons of the cilantro into the stew and season well with salt and pepper.
- Serve immediately. Sprinkle each serving with the remaining cilantro and a small dollop of sour cream. Serve with the lime wedges and fried tortilla strips, if you like.
Nutrition Facts : Calories 441.5, Fat 20.2, SaturatedFat 4.9, Cholesterol 97.5, Sodium 291, Carbohydrate 30.8, Fiber 9.4, Sugar 3.5, Protein 33.2
SPICY CHICKEN AND BLACK BEAN BAKE
A layered, Mexican-inspired casserole that is easy to throw together and a great way to use up leftovers!
Provided by Peculiah
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix chicken, red bell pepper, red onion, sour cream, cream cheese, taco seasoning, and salt together in a large bowl. Combine black beans, hot water, and cumin in a separate bowl; roughly mash with a fork until evenly mixed.
- Layer 3 tortillas into the bottom of a 9x9-inch baking dish. Top tortillas with 1/2 the salsa, 1/2 the black bean mixture, and 1/2 the chicken mixture. Repeat layering with remaining ingredients, ending with chicken mixture. Sprinkle casserole with mozzarella cheese.
- Bake in the preheated oven until top is golden, 30 to 35 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 356.6 calories, Carbohydrate 35.8 g, Cholesterol 53 mg, Fat 14.9 g, Fiber 6.1 g, Protein 20.3 g, SaturatedFat 7.2 g, Sodium 993.4 mg, Sugar 3 g
BLACK BEAN-CHORIZO STEW
This chili-like stew relies on spicy, fresh green chorizo for its bright, zesty flavor. It only takes half an hour to make your own green chorizo, but you can substitute any kind of fresh (uncured) store-bought sausage, as long as it's got a kick. Then add some chopped garlic, along with minced parsley and roasted poblano pepper for the green factor. Serve it over rice, or with corn or flour tortillas on the side. Here are several other dishes you can make with chorizo.
Provided by Melissa Clark
Categories dinner, lunch, soups and stews, main course
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat oil over medium heat in a large Dutch oven or heavy-bottom pot. Add onion and cook until softened, 5 to 10 minutes. Stir in chorizo and cilantro stems and cook 5 minutes over high heat, or until much of the liquid has evaporated.
- Stir in beans, tomatoes and their liquid, and 1 cup water. Bring mixture to a boil over high heat; reduce to medium.
- Partly cover pot and simmer until tomatoes have fallen apart, about 1 hour to 1 hour 15 minutes. Season with salt. Serve topped with avocado, scallion, cilantro leaves and lime wedges.
Nutrition Facts : @context http, Calories 376, UnsaturatedFat 9 grams, Carbohydrate 42 grams, Fat 15 grams, Fiber 15 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 731 milligrams, Sugar 4 grams, TransFat 0 grams
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