45 minutes
This vibrant dish brings together succulent chicken, fragrant spices, and hearty black beans for a satisfying meal.
tablespoons
Chicken Breast Halves, Boneless, skinless
0 lb
to taste
Ancho Chile Powder, Ground
tablespoons
White Onion, Cut into 1/4-inch pieces
each
Rice
cups
Garlic Clove, Finely chopped or crushed
each
cups
Black Beans, Drained and rinsed
0 oz
Green Onions, Chopped
cups
Salsa
cups
1. Brown the Chicken
Start by heating the oil in a 4- to 6-quart heavy pot over medium-high heat. Season the chicken breast halves with salt and 1 tablespoon of ancho chile powder. Place the chicken in the pot, allowing it to brown for 2 to 3 minutes on each side, then remove and set aside to cool.
2. Cook Onion and Rice
In the same pot, add the chopped onion and rice. Stir them together over the heat for several minutes until the rice turns opaque. Mix in the garlic and 1 1/2 tablespoons of ancho chile powder, and let them cook for another minute.
3. Simmer Rice with Broth
Pour in the chicken broth, adding a teaspoon of salt, and bring the mixture to a boil. Once boiling, reduce the heat, cover the pot, and let it simmer for about 10 minutes.
4. Add Chicken and Beans
Cube the browned chicken. Add the cubed chicken and the black beans to the pot, stir, cover, and let it cook for an additional 12 minutes.
5. Finish and Serve
Sprinkle chopped green onions over the dish. Let it rest for 5 to 10 minutes after cooking. Fluff the rice with a fork before serving with a side of salsa or chipotle hot sauce.
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