Ingredients
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1 (3 1/2 lb) whole chickens, deboned and cut up
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2 cups texmati cooked brown rice
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2 (15 ounce) cans black beans or 2 (15 ounce) cans pinto beans, drained and rinsed well
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1/4 cup virgin olive oil
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1 large onion, peeled and finely chopped
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1 medium red pepper, seeded and finely chopped
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1 medium fresh jalapeno pepper, seeded and finely chopped
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2 fresh garlic cloves, minced
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1 (14 ounce) can diced tomatoes with juice
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1 teaspoon cumin
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1 lemon, juice of
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sea salt
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fresh ground black pepper
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1 cup prepared chicken broth
Instructions
- NOTE: I used 3 boneless, skinless chicken breasts with salt, pepper and garlic powder baked in a 325 degree oven for 30 minutes in place of the whole chicken. I prepared the chicken breasts at the same time I was preparing the beans.
- If using deboned, cut up chicken, in a large skillet over medium-high heat, add the olive oil and chicken. Sprinkle with salt and pepper and cook about 5 minutes. Turn chicken over and cook an additional 5 minutes. Chicken should be golden brown and cooked through. Remove from pan.
- In the pan in which the chicken cooked, over medium-high heat, add the onion, red pepper, jalapeno, and garlic. Add more oil if necessary. Saute, stirring, 5 minutes, or until the onions are soft. Do not let the onions brown.
- Stir in cumin, tomatoes, lemon juice, and beans. Add the browned chicken, mixing with the vegetables. Add the chicken broth and stir well. Cover and simmer over medium-low heat for 20 minutes. Remove cover and cook 10 minutes more, or until chicken is tender.
- Serve beans and chicken spooned over individual servings of prepared brown rice with a green salad and tortilla chips.