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How To Make Chicken With Black Beans And Rice

2017/06/11

This is a hearty meal which is perfect for both dinner and lunch. Apart from being flooded with flavors, this dish is also full of nutrients. So, enjoy it whenever you want.


Difficulty Level: Easy

Servings Per Recipe: 4

Preparation Time Required: 20-25 Minutes

Cooking Time Required: 45-50 Minutes
Appliances Required

1 13×9-inch casserole dish or baking pan

1 skillet

1 stirring spoon

1 sharp knife

1 plastic zip-lock pouch




Ingredients Required

1 cup of long grain white rice

4 tablespoons of all-purpose flour

2 pounds of skinless chicken (drumsticks, breasts and thighs)

1/8th teaspoon of cayenne pepper powder

A pinch of salt

1 medium sized onion, chopped

1/3rd cup of tomato juice

1/3rd teaspoon of black pepper powder

2/3rd teaspoon of chili powder

12 ounces of black beans

½ cup of corn kernels

3 large cloves of garlic, minced

1/3rd cup of low-sodium chicken stock

2 tablespoons of vegetable oil, for cooking

12 ounces of chopped tomatoes

1 red bell pepper, chopped


Method Of Preparation

1. Fill a clean and dry plastic zip lock pouch with the required amounts of flour. Add some salt, black pepper powder and ½ teaspoon of chili powder to the flour. Now force out the air and lock the pouch tightly so that nothing can come out of it on shaking. Once done, shake the bag to combine all the seasoning and spices nicely with the flour. After that, add half of the cleaned chicken pieces to the flour mixture in the bag. Again lock the bag and shake it to nicely coat all the chicken pieces with the flour mixture. Repeat the same procedure with the rest of the chicken pieces and then set them aside on a plate.

2. Now grease a heavy and large skillet with 2 tablespoons of cooking oil and let the oil becomes piping hot. Once that happens, add the flour coated chicken pieces and fry them until they are nicely browned on all sides. You may fry the chicken pieces in batches if you don’t have a large skillet. But make sure that you fry the chicken pieces in only one layer. Don’t overcrowd the skillet, or else the chicken pieces won’t be nicely fried.


3. Once all the chicken pieces are fried, transfer them to a plate and discard the excess oil and drippings from the skillet. Wipe the skillet with a paper towel and place back to the hob. Then put the chopped tomatoes, rinsed beans, onions, chopped bell pepper, corn kernels, and the uncooked rice into the skillet. Add the tomato juice and the chicken stock to the rice and give a brief stir to the mixture. Then add the cayenne pepper powder, minced garlic and the remaining chili powder to the rice. Turn up the heat and cook the rice until it starts boiling.



4. Once that happens, turn off the stove and transfer the rice mixture into the casserole dish. Top the rice with the chicken pieces. Then insert the casserole dish into an oven that is set to 375 degrees Fahrenheit and cook for 40-50 minutes or until the rice turns soft but not mushy and the chicken is fork tender.

Photo Credit : Blogs.courant.com/living_on_less/2009/04/pollo-tropical-deal.html






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