Chicken and Black Beans with Rice (with a side of plantains and tostones)

Recently I have remembered several recipes that I haven’t made for a long time. Several recipes that are deeeee-licious! One of them is this Spanish inspired dish with chicken and black beans. I was walking through the store the other day and the boxes of the Goya brand plantains and tostones caught my eye. Then they screamed at me from behind the freezer door begging for me to take them home. It was then that I realized that I had not made this meal in a very long time.

I have to admit, that while I have made these Fried Plantains, I have never have made the ripe plantains or tostones myself. I should try them homemade, I am sure they can’t be that hard to make, but for now, this was the easy route.

We were having some friends over for an early dinner yesterday, so I thought this would be a great thing to make for them. It is pretty easy to make, it just takes a little bit of effort, but it is so good, the effort is worth it! This recipe makes enough to feed about 6-8 people depending on portion sizes.

Chicken and Black Beans with Rice

  • 1 pound boneless skinless chicken breasts (or you could use thighs or a mixture of both)
  • 3 tablespoons olive oil and 3 tablespoons butter, divided
  • 1 medium red pepper, chopped
  • 1 medium green pepper, chopped
  • 1 medium sweet onion, chopped
  • handful of cilantro, chopped
  • salt, pepper, cumin, to taste
  • 2 cans black beans (or about 30 oz prepared dry beans)
  • 1 teaspoon Better Than Bouillon Chicken flavor mixed with 1/2 cup water (Or 1/2 cup chicken broth)
  • 1 box tostones, plus oil for frying
  • 2 boxes ripe plantains, plus 4 tablespoons butter for pan frying
  • 2 cups jasmine rice
  • 3 3/4 cups water

In a large, covered skillet, melt 1 tbs butter and 1 tbs olive oil and salt, to taste, over medium heat. Once hot add in 2 cups of rice and stir until all pieces are covered. Add in water, cover and reduce heat to low. Cook for about 18 minutes or until rice is tender.

Meanwhile, in a large saucepan, over medium heat, add in 1 tbs butter and 1 tbs olive oil along with salt, pepper and cumin, to taste. Once hot, add in the red and green peppers, onion and cilantro. Saute until veggies are soft, about 3 minutes. Add in your black beans and broth, reduce heat to low and cover.

Season chicken breasts with salt, pepper and cumin, to taste. In a small skillet, over medium heat, melt 1 tbs butter and 1 tbs olive oil. Add chicken and cook for about 2 minutes per side, until outside is browned but the middle is still pink.

Remove from skillet, cut into strips and then into bite sized pieces. Add the chicken into the black beans and vegetables, keep covered and let simmer on low for another 10 minutes.

While the rice and chicken are finishing up, add about 4 tablespoons of butter to a large pan and melt over medium heat. Add the 2 boxes of ripe plantains and let cook for about 3-4 minutes per side, or until brown and crispy on the outsides. The tostones are best when deep fried until crispy and served with either guacamole or sour cream

Serve the chicken and black beans over the jasmine rice. We like to take the ripe plantains and cut them up into our chicken so that you get a piece of the sweet bananas with every bite of the chicken and rice…oh, so good!

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This entry was posted in Chicken Dishes, Dinner, Gluten-Free, Lunch, Recipes. Bookmark the permalink.

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