Chicken with Black Beans and Rice

"This is a variation of a cuban dish. The balsamic vinegar gives it an exceptional flavor!"
 
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photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by Jori Calvert photo by Jori Calvert
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by Cvlrymedic photo by Cvlrymedic
Ready In:
55mins
Ingredients:
13
Serves:
4
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ingredients

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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.

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Reviews

  1. 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.
     
  2. 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 =}
     
  3. 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!
     
  4. 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.
     
  5. Great recipe! Made it for my family and even my kids liked it.<br/><br/>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.<br/><br/>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.<br/><br/>Again, thanks for a superb recipe! Cheers, JMF
     
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Tweaks

  1. 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.
     
  2. This one is a keeper, left out the pimento (didn't have it), subbed chipotle hot sauce for red pepper and 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 and went for seconds. Thanks for sharing!
     
  3. Superb recipe! My wife actually praised my version of it! Slight variations when making for two:<br/><br/>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.<br/>2) Used 2 tablespoons of balsamic vinegar.<br/>3) Instead of red chili flakes, I used two pinches of chipotle chile flakes. Made for a nicely deeper flavor.<br/><br/>Using half the recipe ingredients (except for the rice), this made plenty for two, plus enough left over for a lunch the next day.
     
  4. Very tasty! And very quick and easy to make. My hubby gave it a 9 out of 10. I know it's good when he says that. I had to use roasted red peppers in place of pimientos, because I didn't have any pimientos. It'll go into the dinner rotation.
     
  5. This was pretty good. I had to substitute roasted red peppers for the pimientos as someone else had suggested since I didn't have any & it turned out good! I couldn't get my little ones to eat it, but my older two ate it with little complaint. I will keep this one to use on a night when there are no kids to feed. Thanks for posting!
     

RECIPE SUBMITTED BY

I wove to cook, expewiment and modify wecipes. Oh, dat scwewy wabbit! I enjoy cooking on cowd Maine weekends whiwe hawing a few gwasses of wine! I awso wike outdoow gwiwwing at my wakeside camp in the summew, but wif cowd fwosty bwew!
 
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