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Skillet Chicken with Black Beans and Tomatoes
as posted by jrztomato in WFD 08/06:
Skillet Chicken with black beans and tomatoes for the salsa: 2 vine-ripe tomatoes,seeded and diced l small bunch cilantro, minced l jalapeno. seeded and minced l clove garlic, minced 2 tablespoons lime juice salt and pepper to taste l. combine the tomatoes, cilantro, jalapeno, garlic and lime juice in a bowl. 2..mix well 3.add s/p to taste 4. Refrigerate for 4 hrs before use to allow the flavors to blend. for the beans: 2 tblspoons olive oil 2 cloves garlic, minced l small yellow onion, peeled and diced l 16-oz can black beans, drained and rinsed 1/4 cup orange juice 1 1/2 tspoons ground cumin salt and pepper to taste l. heat the olive oil in a medium skillet. 2.Add the garlic and onion and saute for about 3 minutes or until onion is transparent. 3.Add the drained black beans, orange juice and cumin. Cook until the liquid mostly evaporates (about 5 minutes on medium heat). 4. season with s/p and set aside. for the chicken: 4- 8 oz chicken breasts, cleaned salt and pepper to taste 2 tablespoons olive oil 2 limes, zested and juiced 2 tablespoons sugar l. season the chicken on both sides with s/p 2. Heat the olive oil in a medium skillet. Add the chicken breasts and brown on both sides. 3-4 minutes each side 3. Cover and continue to cook for another 8-10 minutes or until chicken juices run clear. While the chicken is cooking, combine the lime zest and juice and sugar in a small bowl and mix well. 4. after chicken is cooked, add the lime mixture to the skillet. Cook 5 minutes or until mixture becomes syrupy. turn the breasts to coat them well with the mixture. remove chicken from skillet and set aside. Serve: Divide the beans between four plates and top each portion with a chicken breast. garnish with the salsa. Freezable too! |
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