Best Black And Gold Chicken With Dirty Rice And Black Bean And Corn Salsa Recipes

ONE-PAN TEX MEX SALSA CHICKEN AND RICE

Steps:

• Preheat your oven to 425º F.
• Heat olive oil in a large cast iron skillet over medium-high heat.
• Pat the chicken dry with paper towels and rub them well with the taco seasoning on both sides, then add them to the pan. Sear the chicken on both sides. The chicken breasts will only need about 3-5 minutes per side, depending on how thick they are. You don't want to cook them through. You just want to get some flavor going on the exterior of the chicken and in the pan.
• When the chicken is seared, remove it from the pan and transfer to a paper towel-lined plate; set aside.
• Add the chopped onions and bell peppers to the hot skillet. Simmer them until they've softened. Then, stir in the rice and let it toast for about a minute. Finally, add the black beans, corn, chicken stock, and salsa to the pan. Stir everything together.
• Nestle the chicken breasts into the rice mixture. Spoon some of the salsa over top of the chicken breasts to lightly coat, and then top them with the shredded cheese. (See recipe notes.)
• Transfer the pan to the oven, uncovered, for about 20-25 minutes or until the rice is tender and the chicken is cooked through to an internal temperature of 165º F. Once the chicken and rice are done, remove the pan from the oven and top with some freshly chopped parsley or cilantro. You can also serve with jalapeños, avocado or guacamole, sour cream, or plain Greek yogurt.

INSTANT POT BLACK BEAN CORN SALSA CHICKEN

Steps:

• Place chicken breasts in the bottom of the Instant Pot.
• Pour black beans, corn, salsa, and taco seasoning on top of chicken.
• Add water to Instant Pot (pour on the side so it doesn't wash seasoning off of chicken).
• Place the lid on top of the Instant Pot and move the valve to SEALING. Press the MANUAL (PRESSURE COOK) button and set timer for 25 minutes if chicken is frozen (or 18 minutes if chicken is thawed).
• When the timer is done, do a QUICK RELEASE of the pressure.
• Remove chicken from Instant Pot and shred with 2 forks (it should fall apart fairly easily).
• Place chicken back into Instant Pot with salsa mixture and liquid. Mix together to incorporate the chicken.
• Serve on top of salad, nachos, tacos, burritos, or anyway that you prefer! Top with your favorite toppings and enjoy.

IOWA HAWKEYES BLACK AND GOLD SALSA

Steps:

• In medium bowl, mix beans, corn, green chiles, green onions, lime juice, coriander, cumin and cayenne. Stir in cilantro.
• Cover and refrigerate at least 1 hour to blend flavors. Serve with chips.

BLACK BEAN CHICKEN WITH RICE

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.

CHICKEN WITH BLACK BEAN SALSA

Steps:

• For salsa, in a large bowl, combine the first eight ingredients; refrigerate until serving. Combine the brown sugar, pepper sauce, garlic powder, salt and pepper; rub over both sides of chicken. , Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170°. Serve with salsa.

SLOW COOKER BLACK BEAN AND CORN SALSA CHICKEN RECIPE

Steps:

• If making this into a freezer meal, label a gallon-sized resealable freezer bag with the title of the recipe and how to long to cook in the slow cooker. (If you aren't making it into a freezer meal, jump ahead to step #5).
• Dump the black beans, corn, salsa, taco seasoning, and water in the resealable bag and mix until all the ingredients are combined. Add the chicken breasts and zip the bag closed. Place in the freezer until ready to use (it will last in the freezer for up to 90 days).
• When ready to cook, remove bag from freezer and place in fridge overnight so that it can thaw. Spray slow cooker with non-stick cooking spray and dump bag ingredients into the slow cooker. Cook on high for 4-5 hours or on low for 6-7 hours (until chicken is completely done).
• Shred meat and serve however you want (in tacos, burritos, nachos, salads, etc). Garnish with cheese, sour cream, avocado, lettuce, tomato, and hot sauce.
• If you aren't making this into a freezer meal, dump black beans, corn, taco seasoning, and water in crock pot and mix together until seasoning is dissolved. Place chicken breasts on top and spread salsa on chicken. Cook on high for 3-4 hours or low for 5-6 hours. Shred chicken and serve however you want (in tacos, burritos, nachos, salads, etc). Garnish with cheese, sour cream, avocado, lettuce, tomato, and hot sauce.