Red Chile Chicken with Rice and Black Beans

A simple one-pot meal of rice, black beans, chicken, chicken broth, and some spices. These very basic ingredients are magically transformed into this amazingly comforting meal as they simmer together. As soon as I saw this recipe I knew I had to make it and I am sure glad that I did. We really enjoyed this one for dinner and for lunch the next afternoon.

Ingredients:

2 tbsp canola oil

4 boneless, skinless chicken breast halves (1 1/4 to 1 1/2 lbs total)

2 1/2 tbsp ancho chili powder, divided (I used 2 tbsp regular chili powder and ½ tbsp chipotle chili powder because that is what I had)

1 medium onion, diced

1 cup uncooked white rice

4 cloves garlic, minced

1 1/2 cups chicken broth

1 (15 oz) can black beans, drained and rinsed

1/4 cup chopped green onions (OR 1/3 cup cilantro)

salsa for serving (optional, but highly recommended!)

Directions:

Heat the oil in a medium-large heavy pot (with a lid) over medium-high heat. Sprinkle both sides of the chicken breast with salt and 1 tbsp of the ancho chili powder (or a combination of other chili powders). Place the chicken in the hot oil and brown on each side, 2-3 minutes. Transfer to a plate, leaving behind as much oil as possible.

 
 Add the onion and rice to the pot. Stir for several minutes, until the rice turns from translucent to opaque.

Add the garlic and the remaining 1 1/2 tbsp ancho chili powder. Cook one minute, and then add the broth and salt to taste. Stir well. When the mixture comes to a boil, reduce the heat to medium-low. Cover, and cook for 10 minutes.

Cut the chicken breast into 1″ pieces. Add them to the pot along with the beans. Re-cover and cook 12 minutes longer.

Test a kernel of rice. If it’s not cooked, cook for another 5 minutes or so. Add the green onions. Fluff the mixture with a fork and serve with salsa (if using).

Source: Smells Like Home