Sunday, March 3, 2013

Black Beans & Rice with Chicken & Apple Salsa

This recipe was shared with me by a coworker of mine, who happens to be an amazing cook.  Seriously, she astounds me each week with the quantity, creativity, and quality of dishes she whips up in a 4 hour chunk of time on Sundays.  It's like she's in her own personal Iron Chef competition.  Anyway, I'd been putting off making this dish for no apparent reason, but after she reiterated that it was fairly quick and easy, I decided to make a go of it.

Plus, if I made a large batch of brown rice, I could use the rest of it for a Glory Bowl.  Sold.

The husband made quick work of shredding the rotisserie chicken (with some very insistent furry critters demanding some of the bounty).  I had a fair amount of chopping to do, but I don't mind that prep work.

The original recipe called for the apple to be peeled before it was chopped, but I thought that was needless, extra work.  Plus, the green of the skin with the red onion and cilantro was very visually appealing.

The verdict: VERY good!  Another healthy, quick, and easy recipe to add to the rotation.
The husband's thoughts: They were excellent flavors that all worked together.
Changes for next time: None!  Well, maybe the addition of some queso fresco, because cheese makes everything better...
Difficulty: Easy!  Just requires a bit of prep.

Black Beans & Rice with Chicken & Apple Salsa
(from Epicurious)
Makes 4-6 servings

1 cup chopped Granny Smith apple
1/2 cup chopped cilantro, divided
1/3 cup finely chopped red onion, divided
1 teaspoon (or more) fresh lime juice
1/3 cup finely chopped green bell pepper
2 tablespoons vegetable oil
3 garlic cloves, minced
1 1/2 teaspoons chili powder
1 teaspoon ground coriander
3/4 teaspoon cumin seeds
3 cups low-salt chicken broth
2 15-ounce cans black beans, rinsed and drained
Kosher salt and freshly ground black pepper
4 cups cooked brown or white rice
1 2–3-pound rotisserie chicken, skin discarded and meat shredded
4–6 lime wedges

Combine apple, 1/4 cup cilantro, 2 tablespoons onion, and 1 teaspoon lime juice in a small bowl; toss to coat. Set apple salsa aside. 

Combine remaining onion, bell pepper, and oil in a large skillet. Cook over medium heat, stirring often, until completely softened, 6–7 minutes. Add garlic and next 3 ingredients; stir constantly for 2 minutes. Stir in broth and beans; bring to a boil. Reduce heat to medium; simmer briskly, mashing some of the beans with the back of a spoon and stirring often, until sauce is thickened, 8–10 minutes. Season with salt, pepper, and more lime juice, if desired. 

Divide rice and beans among plates. Top with some chicken and apple salsa. Garnish with remaining 1/4 cup cilantro and lime wedges. 


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