45 minutes
A flavorful and hearty dish that combines savory chicken with spices, rice, and black beans for a satisfying meal.
tablespoons
Boneless Skinless Chicken Breast Halves
0 lb
to taste
Ground Ancho Chile Powder
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
Chipotle Hot Sauce
cups
1. Brown Chicken
Begin by heating the oil in a 4- to 6-quart heavy pot over medium-high heat. Season the chicken breasts with salt and 1 tablespoon of ground ancho chile powder. Add the chicken breasts to the pot and brown for about 2 to 3 minutes on each side. Once browned, remove the chicken from the pot, but leave the oil behind.
2. Sauté Onion and Rice
Add the chopped onion and rice to the same pot. Sauté for several minutes until the rice turns opaque. Add the garlic and the remaining 1.5 tablespoons of ground ancho chile to the pot and cook briefly for about a minute.
3. Cook Rice with Broth
Pour in the chicken broth and a pinch of salt. Bring to a boil, then reduce heat to medium-low, cover the pot, and simmer for about 10 minutes.
4. Add Chicken and Beans
Cube the browned chicken breasts into bite-sized pieces. Add the chicken pieces and the drained black beans to the pot. Cover and cook for another 12 minutes.
5. Finish Cooking and Rest
Sprinkle the chopped green onions over the top. Check the rice for doneness; if still firm, cook for an additional 5 minutes. Remove from heat and let stand, covered, for 5 to 10 minutes.
6. Serve
Fluff the chicken and rice mixture with a fork or spoon. Serve hot, accompanied by salsa or chipotle hot sauce.
For the best flavor and juiciness, opt for bone-in, skin-on chicken thighs. They stay moist during cooking and the skin adds rich flavor. Pat the chicken dry and season liberally with salt and pepper before searing. A dry surface ensures a better sear, adding extra depth to the dish.
If the recipe calls for red chile powder or paste, consider toasting dried whole chiles (like Ancho or Guajillo) until fragrant, then blending them into a paste. This will yield a deeper, more complex chile flavor. Bloom the chile powder in oil before adding other ingredients to release the essential oils and enhance their flavor.
Use a quality chicken broth for cooking the rice. Homemade broth adds significant depth of flavor. Add a splash of lime juice or apple cider vinegar towards the end of the cooking process to balance the richness with acidity.
Use long-grain rice for a fluffy texture that will absorb flavors well. Rinse it thoroughly to remove excess starch, which can make it gummy. Toast the rice in a bit of oil until it turns slightly golden before adding liquids for a nutty taste and to help maintain separate grains.
Taste and adjust the seasoning throughout the cooking process. Balancing salt and acidity is crucial for a well-rounded flavor profile.
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