Spicy Chicken Black Bean Stew With Cilantro Lime Rice Recipe 465

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!

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

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.

Steps:

• Pull the skin off the chicken and discard. Heat the oil in a large casserole dish, brown the chicken all over, then remove with a slotted spoon. Tip in the onions, garlic and chillies, then fry for 5 mins until starting to soften and turn golden.
• Add the peppers, tomatoes, beans and hot stock. Put the chicken back on top, half-cover with a pan lid and cook for 50 mins, until the chicken is cooked through and tender.
• Stir through the coriander and serve with soured cream and crusty bread.

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.

Steps:

• In a Dutch oven, cook chicken and garlic in oil for 5 minutes. Stir in the beans, tomatoes, salsa and cumin. Cover and simmer until chicken is no longer pink, about 15 minutes. Stir in cilantro. Top with sour cream if desired.

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.