Chicken and Black Beans

I just realized that I haven't made a 2011 post yet.  How lazy of me!  I will try to post a few within the next week to make up for the non-existent January posts.

One of my favorite dinners is Chicken and Black Beans.  I really like this meal for a few reasons: it's easy to make, it's delicious, and it's easy to modify.  I have done this like the recipe says by serving with rice, but I have also omitted the rice and just served it on chips.  I have also tried it as a burrito.  Once I even used leftovers as toppings for a baked potato.  All these different ways were delicious.

 Here it is waiting in the skillet.

Here it is as a burrito!

Here's the recipe:
Ingredients
3 tablespoons EVOO, divided
4 large cloves garlic, 3 chopped or finely grated, 1 crushed
1 1/2 cups white rice (or tortilla chips or tortillas)
Salt and pepper
3 cups chicken stock, (for the rice)
1 1/2 pounds boneless, skinless chicken thighs or breasts or a combo, cut up into bite-size pieces
1 tablespoon ground cumin (a palmful)
1/2 tablespoon ground coriander (half a palmful)
1 large red onion, thinly sliced
1 red bell pepper, chopped
1 chipotle pepper in adobo sauce, chopped (remove the seeds for less heat)
1 can black beans (15 ounces), drained and rinsed
1/4 cup flat leaf parsley (a couple of handfuls), chopped (I use dry about 1-2 tsp)
4 plum tomatoes, seeded and roughly chopped
1 cup shredded sharp cheddar cheese

Method
Place a medium saucepot over medium-high heat with one turn of the pan of EVOO, about 1 tablespoon. Add the crushed garlic clove and the rice, then add some salt and pepper and stir to coat in the EVOO. Add 3 cups of chicken stock and bring up to a simmer. Cover with a lid and cook until tender, about 18 minutes.

Once you have the rice going, place a large skillet over high heat with two turns of the pan of EVOO, about 2 tablespoons. Add the chicken and season with some salt, pepper, cumin and coriander. Spread the chicken out in an even layer and let it brown up for about 3-4 minutes. Give the chicken a stir, add the onion, garlic, red bell pepper, and chipotle in adobo, stir to combine, then continue to cook for 5 minutes. Add the black beans and simmer for 5 more minutes. Add the parsley, and chopped tomatoes and stir to combine.

Fluff the rice with a fork and remove and discard the garlic clove. Divide the rice between four shallow serving bowls. Top with some of the black beans and chicken mixture, sprinkle with some of the cheddar cheese and serve!