Tuesday, February 8, 2011

Mexi chicken and black beans

This is sort of a combination of a few different food loves of mine.  One being Mexican food and the other being Puerto Rican and Cuban food.  The beans have a little sweetness to them which perfectly compliments the zest of the chicken.  It's one of my favorite things to make and the apartment smells amazing while it's cooking!  Just as a heads up, this one does take a little bit of planning.

1 can of black beans
2 TBSP of cilantro minced
2 TBSP of onion minced
1/4 cup of red pepper chopped
2 garlic cloves minced
1 TBSP of brown sugar

2 chicken breasts
1/2 onion minced
4 garlic cloves minced
1/2 cup fresh cilantro chopped
2 TBSP olive oil
1 tsp white vinegar
1 Lime (Juiced)
1 TBSP cumin

Bismatti Rice
1/4 cup Fresh Cilantro chopped
Creme Fresh

This is the planning ahead part - 
Chop up the chicken into bite size pieces and place in a tupperware container with all the other ingredients for the chicken listed above.  Mix it all up and let this marinate for at least 1 hour before cooking (I usually marinate the chicken for 2 hours).
When it comes time to get cooking, start with the beans (they should simmer for at least and hour so maybe start these while your chicken is marinating).  Place all the ingredients for the beans in a pot over a low heat.  Stir everything together and put the lid on to hold in all moisture.
Rinse the rice for about a minute and place in a medium size pot with water (1 cup rice and 1-1/3 cups of water is what I use for the rice I have but your rice may be different).  Boil the water and rice and as soon as it begins boiling stir, cover and reduce heat to low.  When the rice is done cooking stir in 1/4 cup of chopped fresh cilantro. 
Heat a sauté pan and sauté the chicken over medium heat.  Since they are chopped into bit size pieces it doesn't take long.
Plate everything and top with creme fresh and a squirt of lime.