SKILLET CHICKEN WITH BLACK BEANS, RICE AND CHILES
Adapted from Diana Henry's "From the Oven to the Table: Simple Dishes That Look After Themselves," this true one-pot wonder of chicken, black beans, rice, tomatoes and chiles will make everyone at the table happy. As the chicken thighs roast, the cumin-scented rice soaks up all of the delicious juices. When the timer chimes, the rice and chicken emerge from the oven perfectly cooked. Be sure to use a 12-inch skillet here; a smaller or larger pan might result in under- or overcooked chicken or rice. Leftovers, if you have any, are great in tacos or enchiladas.
Provided by Margaux Laskey
Categories dinner, weeknight, casseroles, grains and rice, one pot, poultry, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat the oven to 375 degrees. Season the chicken with salt and pepper on both sides. Heat the oil in a 12-inch ovenproof skillet (the pan size is very important) over medium-high. Brown the chicken on both sides to give it good color, 3 to 5 minutes per side. Transfer to a plate. Add the onion and bell peppers to the pan and sauté until just starting to soften, about 5 minutes. Season with salt and pepper.
- In a small saucepan, bring the chicken stock to a boil. Meanwhile, add the Fresno chiles or jalapeños, cinnamon, garlic and cumin to the skillet and cook for about 2 minutes, then add the black beans and cherry tomatoes. Season generously with salt and pepper. Sprinkle the rice on top in an even layer. (It's important that the black beans are beneath the rice and chicken. The rice will burn otherwise.) Add the stock and return the chicken to the pan, skin-side up.
- Bake, uncovered, for 40 minutes. The chicken should be lovely and golden, the stock should be absorbed and the rice should be tender. Sprinkle with the cilantro. Serve with lime wedges, pickled chiles, sliced fresh chiles, sour cream and avocado (squeeze some lime juice over the avocados in a bowl and sprinkle with salt and pepper).
CUMIN CHICKEN WITH BLACK BEAN SAUCE
Provided by Marian Burros
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Preheat broiler, if using. Wash and dry the chicken, and rub the breasts on both sides with cumin and coriander.
- Rinse and drain the beans.
- Turn on the food processor, and put garlic through feed tube. Wash, trim and seed the chili, add as much as you like to the food processor and process until finely chopped. Chop the tomatillos. Wash and chop the cilantro. Chop the onion and the green pepper.
- To the garlic and chili in the food processor add the beans, tomatillos, cilantro, onion, green pepper, lime juice, salt and pepper, and process until mixture is pureed.
- Prepare stove-top grill, if using. Broil or grill chicken, browning on both sides and cooking until chicken is no longer pink, about 10 minutes.
- Heat the bean puree in a pot slowly until warm.
- Place the bean puree in the middle of each of two dinner plates. Place the chicken on top, and top with mango salsa.
Nutrition Facts : @context http, Calories 376, UnsaturatedFat 2 grams, Carbohydrate 45 grams, Fat 4 grams, Fiber 17 grams, Protein 40 grams, SaturatedFat 1 gram, Sodium 496 milligrams, Sugar 4 grams, TransFat 0 grams
SOUTHWEST CHICKEN
Chicken breasts with black beans, corn, chile peppers, tomatoes. Low-fat, easy and quick. Serve over hot cooked rice if desired.
Provided by Tamcattt
Categories World Cuisine Recipes Latin American Mexican
Yield 4
Number Of Ingredients 6
Steps:
- In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.
Nutrition Facts : Calories 309.8 calories, Carbohydrate 27.9 g, Cholesterol 68.4 mg, Fat 6.4 g, Fiber 7.5 g, Protein 35 g, SaturatedFat 1 g, Sodium 863.4 mg, Sugar 1.9 g
ONE-PAN BLACK BEANS, CHICKEN AND RICE
Give chicken stew a Southwestern twist with cumin, beans, and convenient frozen bell peppers and onions.
Provided by By Betty Crocker Kitchens
Categories Entree
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in large skillet over medium-high heat until hot. Add rice, cumin and chili powder; cook and stir 1 minute.
- Stir in all remaining ingredients except cheese. Bring to a boil. Reduce heat; cover and simmer 15 to 18 minutes or until liquid is absorbed and rice is tender, stirring occasionally.
- Remove skillet from heat. Uncover; fluff mixture with fork. Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted before serving.
Nutrition Facts : Calories 550, Carbohydrate 75 g, Cholesterol 75 mg, Fat 1/2, Fiber 8 g, Protein 39 g, SaturatedFat 5 g, ServingSize 1 1/2 Cups, Sodium 1010 mg, Sugar 5 g
CUMIN CHICKEN WITH BLACK BEANS
i got this recipe from Real Simple website. Its GREAT either warm or cold. I also need to put this in safekeeping!
Provided by mommaem
Categories One Dish Meal
Time 25m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- Place chicken between 2 sheets of wax paper.
- Pound with mallet to 1/2 inch thickness.
- Combine cumin with cayenne pepper and rub over chicken.
- Heat oil in a large skillet over medium heat.
- Sauté chicken for 4 minutes per side.
- Remove to a cutting board.
- Return to skillet with pan drippings to med heat.
- Add onion and jalapeño; cook, stirring 1 minute.
- Add the beans, tomatoes and 3 tbsp water.
- Cook 1-2 minutes until ingredients are heated.
- Remove from heat and toss with scallions, cilantro & vinegar.
- Slice chicken and arrange on top of beans.
- Enjoy, yum.
Nutrition Facts : Calories 740.7, Fat 41.9, SaturatedFat 10.9, Cholesterol 170.2, Sodium 165.6, Carbohydrate 35.5, Fiber 12.4, Sugar 2.4, Protein 54.5
PULLED CHICKEN & BLACK BEAN CHILLI
Make a batch of Mexican-inspired pulled chicken and black bean chilli, which can be easily doubled and kept in the freezer. Serve with rice or tortilla wraps
Provided by Barney Desmazery
Categories Dinner
Time 1h10m
Number Of Ingredients 12
Steps:
- Heat the oil in a shallow saucepan or casserole dish with a lid. Tip in the onions and cook over a medium-low heat for 5 mins until softened. Add the chicken and turn up the heat to medium. Stir in the garlic, a small pinch of sugar, the oregano, cumin seeds and some seasoning. Cook for a couple of minutes, then add the chipotle and cook for a few minutes more. Pour in the passata, 100ml water and add the stock. Season and bring to a simmer.
- Cover with a lid and cook for 40-50 mins, stirring occasionally until the chicken is tender. Shred the chicken into the sauce using two forks, then stir through the beans. Simmer for 5 mins more, then turn off the heat. Squeeze in the lime juice. Can be kept chilled for three days and frozen for up to two months. Defrost thoroughly and reheat. Serve with rice or tortilla wraps, and some coriander, feta, lime wedges and red onion on the side, if you like.
Nutrition Facts : Calories 256 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 19 grams protein, Sodium 0.9 milligram of sodium
BLACK BEANS WITH CUMIN AND GARLIC
This is a quick and delicious way to make black beans with a little zing. I served them for a dinner party and it was so easy to make them up in the afternoon and then let them heat in the crock pot on low until we were ready for dinner.
Provided by CarolAnn
Categories Black Beans
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Drain and rinse black beans.
- In a medium saucepan, heat olive oil over medium heat and saute garlic and cumin until fragrant.
- Add black beans, broth and salt.
- Reduce heat to medium-low, stirring frequently until beans are heated through.
- OR, after sauteeing the garlic and cumin, you can place everything in a crockpot on low heat for a couple of hours.
- If desired, stir in the cilantro just prior to serving.
SPICY CHICKEN AND BLACK BEAN BAKE
A layered, Mexican-inspired casserole that is easy to throw together and a great way to use up leftovers!
Provided by Peculiah
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 356.6 calories, Carbohydrate 35.8 g, Cholesterol 53 mg, Fat 14.9 g, Fiber 6.1 g, Protein 20.3 g, SaturatedFat 7.2 g, Sodium 993.4 mg, Sugar 3 g
CUBAN CHICKEN WITH BLACK BEANS
Easy and Great Tasting Chicken Dish! Serve with rice and add a salad and bread, and you are done! Add an extra breast and thigh for extra chicken. Can be made with boneless chicken breasts as well. If you like things a little more spicy, add some more cumin and cayenne to your black beans!
Provided by breezermom
Categories Beans
Time 36m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Pour 1 tbsp olive oil in a skillet. Heat the skillet over medium-high heat. Starting skin side down, brown chicken about 10 minutes, turning once. Remove chicken from skillet.
- Add pepper, onion, and garlic; cook, stirring, 3 minutes. Stir in beans, water, oregano, cumin, cayenne pepper, and salt. Heat to boiling, stirring.
- Return chicken to skillet, cover and simmer 20 minutes, or until chicken is tender, turning pieces occasionally. Stir in lime juice.
- Serve with hot cooked rice.
- Garnish with tomatoes, avocados, green onions, and sour cream.
Nutrition Facts : Calories 384.7, Fat 21.2, SaturatedFat 6, Cholesterol 103.5, Sodium 486.6, Carbohydrate 16.8, Fiber 5.5, Sugar 1.7, Protein 31
CHICKEN CHILI WITH BLACK BEANS
Because it looks different than traditional chili, my family was a little hesitant to try this dish at first. Thanks to the full, hearty flavor, it's become a real favorite around our house. I like to serve it with warm cornbread. -Jeanette Urbom, Louisburg, Kansas
Provided by Taste of Home
Time 35m
Yield 10 servings (3 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, saute the chicken, red peppers and onion in oil until chicken is no longer pink, about 5 minutes . Add the green chiles, garlic, chili powder, cumin and coriander; cook 1 minute longer. Stir in the beans, tomatoes, broth and 1/2 cup water; bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes, stirring often and adding water as necessary.
Nutrition Facts : Calories 236 calories, Fat 6g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 561mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 6g fiber), Protein 22g protein. Diabetic Exchanges
BLACK BEAN CHICKEN WITH RICE
This spicy family favorite calls for just a few basic ingredients, so it's quick and easy to stir up in your skillet on a weeknight. -Molly Newman, Portland, Oregon
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 400 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 670mg sodium, Carbohydrate 52g carbohydrate (4g sugars, Fiber 8g fiber), Protein 32g protein.
CHICKEN AND BLACK BEANS WITH CUMIN
Combine ground chicken, mac & cheese and black beans with cumin, onions and chunky salsa to make this fiesta-worthy dish. Chicken and Black Beans with Cumin can serve six.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 6 servings, 1-1/2 cups each
Number Of Ingredients 9
Steps:
- Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 5 to 7 min. or until chicken is no longer pink, stirring frequently.
- Add Macaroni, water, salsa and cumin; mix well. Bring to boil; cover. Simmer on medium-low heat 10 min. or until most the water is absorbed.
- Stir beans and Cheese Sauce into macaroni mixture; cook 2 to 3 min. or until heated through, stirring occasionally. Sprinkle with onions. Serve topped with sour cream.
Nutrition Facts : Calories 430, Fat 17 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 1460 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 22 g
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