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Chicken with Black Beans and Rice


Ingredients:

  • 3tablespoons olive oil
  • 1pinch crushed red pepper flakes
  • 1large onion
  • 4 -5cloves garlic, chopped
  • 4boneless skinless chicken breasts, cut into strips
  • 2teaspoons oregano, separated
  • 2teaspoons ground cumin, separated
  • 2(16 ounce) cans black beans, undrained
  • 1(4 ounce) jarsliced pimientos
  • salt & pepper
  • 3tablespoons balsamic vinegar
  • 3cups chicken broth
  • 1 1⁄2cups white rice

Directions:

  • In a large pan, heat olive oil and add red pepper flakes.
  • Add onion and garlic, and cook until onion is tender.
  • Increase heat, add chicken, stirring until cooked.
  • Lower heat to medium, add 1 tsp oregano, 1 tsp cumin, and simmer 1 minute.
  • Add black beans, pimentos, remaining spices, and balsamic vinegar.
  • Blend and simmer uncovered for 30 minutes, reseasoning if needed.
  • While beans are simmering, bring broth to boil in a pan, add rice.
  • Lower heat to simmer, cover, and cook 20 minutes until rice is fluffy.
  • Serve bean mixture over rice.

Reviews:

  • Andy3733

    Superb recipe! My wife actually praised my version of it! Slight variations when making for two:

    1) For 1 1/2 cups of (jasmine, mmm!) rice, I used 2 1/2 cups of no-salt chicken broth in a rice cooker. Turned out just right.
    2) Used 2 tablespoons of balsamic vinegar.
    3) Instead of red chili flakes, I used two pinches of chipotle chile flakes. Made for a nicely deeper flavor.

    Using half the recipe ingredients (except for the rice), this made plenty for two, plus enough left over for a lunch the next day.

  • Lorac

    When a Maine-iac cooks Cuban food, what do you get? A fantast-iac dish! You are right, Balsamic vinegar works magic. I substituted leftover cooked ham and would recommend it instead of chicken. It’s a keeper for sure.

  • Lorac

    When a Maine-iac cooks Cuban food, what do you get? A fantast-iac dish! You are right, Balsamic vinegar works magic. I substituted leftover cooked ham and would recommend it instead of chicken. It’s a keeper for sure.

  • johnmfisk

    Great recipe! Made it for my family and even my kids liked it.

    Rather than chicken breasts, I took a couple frozen chicken thighs and cooked them in the crock pot for a couple hours (3 hrs) under LOW heat. Deboned, skinned and sliced the meat. I used the renderings to cook with the onions, garlic and chicken until the mixture was reduced. And since I like things a bit more spicy I added about 1/4 tsp of ground red pepper just before starting to simmer the bean mixture. Used basmati rice.

    Lastly, this is GREAT served with freshly sliced lime. Squeeze over the bean mixture. Served this with fresh cut mangos and had the whole family asking for more.

    Again, thanks for a superb recipe! Cheers, JMF

  • trcapri

    I really haven't made much cuban food before, but this was good. I used fresh jalapeno for the red chili flakes, and 1 tsp oregano instead of 2, 1 tsp cumin instead of 2, no pimento, leftover already cooked chicken thighs. Definitely for my taste, I am glad I didn't do all the oregano as it would have been too overpowering.

  • Larawithoutau

    This one is a keeper, left out the pimento (didn't have it), subbed chipotle hot sauce for red pepper & added 1/4 c. Chopped cilantro just before serving. Might add a squeeze of lime next time. Topped with shredded sharp cheddar…..kids kept saying how good it was & went for seconds. Thanks for sharing!

  • Cvlrymedic

    Followed the recipe exactly how written and topped with fresh cilantro and a squeeze of lime. Served it to a friend from Cuba and he informed me that, although very good, isn't specifically Cuban. He also recommended using a little less balsamic, a little more cumin, and throwing some cilantro in. The rest of my friends and family thought it was delicious. Taking some to my Mexican co workers tomorrow to see what they think. I will be making it again and would definitely recommend this to a friend.

  • Khana

    I’ve been making this for years and recently tried using minced chicken. (I have a 3 year old who prefers a minced texture) This is one of her favorite recipes. I also tend to used carrots chopped into little 1/4″ cubes, I rarely have pimentos in the house. This is an excellent recipe, and the leftovers are even better!

  • Helenic Hottie

    This was very good however didn’t have the real Latin flavor I am used to. I think what happened is that there was waaay to more oregano than necessary. I new right away when I saw 2 tsp that it would be too much. So I only added 1 and still it was too strong and over powering. When I make my blk beans I shake my oregano 1x over my pot and THATS it! I can appreciate oregano also because not only am I South American but I am also 1/2 Greek. Still anyone who feels like myself, easy on the oregano =}

  • UmmBinat

    I think this is a light 5 stars but DH didn’t like it as much as I did. He said it had too many beans although it was good. Near the end of cooking the beans and chicken, I added additional homemade chicken broth to the dish to make it a little bit saucy. I did not use red pepper flakes but added 6 cloves of garlic or a bit more. I added about 1 1/2 tsp brown sugar along with the balsamic. Following other reviewers who didn’t have pimientos, I roasted some orange pepper which worked fine in replacement. I also added more balsamic vinegar than called for because I felt it needed it. The broth amount and rice amount stated in the ingredients dont work together but I didn’t have a problem with that as I always measure my own according to how I cook rice. I may have used a 1/2 tsp less oregano. All in all it turned out good and I would make it again if I felt DH liked it more.

  • Larawithoutau

    This one is a keeper, left out the pimento (didn't have it), subbed chipotle hot sauce for red pepper & added 1/4 c. Chopped cilantro just before serving. Might add a squeeze of lime next time. Topped with shredded sharp cheddar…..kids kept saying how good it was & went for seconds. Thanks for sharing!

  • sepechacek

    This was amazing! I used a package of chicken flavored rice instead of the broth and it was wonderful! My picky grandson couldn’t get enough of it. Thanks for sharing, I’ll make this one over and over again!

  • Cvlrymedic

    Followed the recipe exactly how written and topped with fresh cilantro and a squeeze of lime. Served it to a friend from Cuba and he informed me that, although very good, isn't specifically Cuban. He also recommended using a little less balsamic, a little more cumin, and throwing some cilantro in. The rest of my friends and family thought it was delicious. Taking some to my Mexican co workers tomorrow to see what they think. I will be making it again and would definitely recommend this to a friend.

  • Helenic Hottie

    This was very good however didn’t have the real Latin flavor I am used to. I think what happened is that there was waaay to more oregano than necessary. I new right away when I saw 2 tsp that it would be too much. So I only added 1 and still it was too strong and over powering. When I make my blk beans I shake my oregano 1x over my pot and THATS it! I can appreciate oregano also because not only am I South American but I am also 1/2 Greek. Still anyone who feels like myself, easy on the oregano =}

  • Andy3733

    Superb recipe! My wife actually praised my version of it! Slight variations when making for two:

    1) For 1 1/2 cups of (jasmine, mmm!) rice, I used 2 1/2 cups of no-salt chicken broth in a rice cooker. Turned out just right.
    2) Used 2 tablespoons of balsamic vinegar.
    3) Instead of red chili flakes, I used two pinches of chipotle chile flakes. Made for a nicely deeper flavor.

    Using half the recipe ingredients (except for the rice), this made plenty for two, plus enough left over for a lunch the next day.

  • trcapri

    I really haven't made much cuban food before, but this was good. I used fresh jalapeno for the red chili flakes, and 1 tsp oregano instead of 2, 1 tsp cumin instead of 2, no pimento, leftover already cooked chicken thighs. Definitely for my taste, I am glad I didn't do all the oregano as it would have been too overpowering.

  • Khana

    I’ve been making this for years and recently tried using minced chicken. (I have a 3 year old who prefers a minced texture) This is one of her favorite recipes. I also tend to used carrots chopped into little 1/4″ cubes, I rarely have pimentos in the house. This is an excellent recipe, and the leftovers are even better!

  • UmmBinat

    I think this is a light 5 stars but DH didn’t like it as much as I did. He said it had too many beans although it was good. Near the end of cooking the beans and chicken, I added additional homemade chicken broth to the dish to make it a little bit saucy. I did not use red pepper flakes but added 6 cloves of garlic or a bit more. I added about 1 1/2 tsp brown sugar along with the balsamic. Following other reviewers who didn’t have pimientos, I roasted some orange pepper which worked fine in replacement. I also added more balsamic vinegar than called for because I felt it needed it. The broth amount and rice amount stated in the ingredients dont work together but I didn’t have a problem with that as I always measure my own according to how I cook rice. I may have used a 1/2 tsp less oregano. All in all it turned out good and I would make it again if I felt DH liked it more.

  • sepechacek

    This was amazing! I used a package of chicken flavored rice instead of the broth and it was wonderful! My picky grandson couldn’t get enough of it. Thanks for sharing, I’ll make this one over and over again!

  • johnmfisk

    Great recipe! Made it for my family and even my kids liked it.

    Rather than chicken breasts, I took a couple frozen chicken thighs and cooked them in the crock pot for a couple hours (3 hrs) under LOW heat. Deboned, skinned and sliced the meat. I used the renderings to cook with the onions, garlic and chicken until the mixture was reduced. And since I like things a bit more spicy I added about 1/4 tsp of ground red pepper just before starting to simmer the bean mixture. Used basmati rice.

    Lastly, this is GREAT served with freshly sliced lime. Squeeze over the bean mixture. Served this with fresh cut mangos and had the whole family asking for more.

    Again, thanks for a superb recipe! Cheers, JMF

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