Apries Cuban Black Bean Sauteed Chicken Breast Over A Bed Of Yellow Rice Recipes

CHICKEN WITH BLACK BEANS

Steps:

• Whisk together the light soy sauce, cornstarch, 1 teaspoon of sugar, and pepper in a large glass or ceramic bowl. Add the chicken breast and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 10 minutes.
• Heat the water in a large skillet over medium-high heat until boiling. Quickly stir in the chicken and cook for 3 to 4 minutes. Chicken will not be cooked through. Drain the water and place chicken on a plate. Set aside. Carefully wipe down the skillet and heat the vegetable oil over medium heat. Cook and stir the ginger and garlic until fragrant. Stir in the chicken, black beans and 1 tablespoon of sugar. Cook the chicken breasts until no longer pink in the center. Stir in the red and green peppers, green onions, carrots, oyster sauce, and thick soy sauce. Cook and stir for 1 minutes.

CUBAN CHICKEN WITH BLACK BEANS

Steps:

• Pour 1 tbsp olive oil in a skillet. Heat the skillet over medium-high heat. Starting skin side down, brown chicken about 10 minutes, turning once. Remove chicken from skillet.
• Add pepper, onion, and garlic; cook, stirring, 3 minutes. Stir in beans, water, oregano, cumin, cayenne pepper, and salt. Heat to boiling, stirring.
• Return chicken to skillet, cover and simmer 20 minutes, or until chicken is tender, turning pieces occasionally. Stir in lime juice.
• Serve with hot cooked rice.
• Garnish with tomatoes, avocados, green onions, and sour cream.

SKILLET CHICKEN WITH BLACK BEANS, RICE AND CHILES

Steps:

• Heat the oven to 375 degrees. Season the chicken with salt and pepper on both sides. Heat the oil in a 12-inch ovenproof skillet (the pan size is very important) over medium-high. Brown the chicken on both sides to give it good color, 3 to 5 minutes per side. Transfer to a plate. Add the onion and bell peppers to the pan and sauté until just starting to soften, about 5 minutes. Season with salt and pepper.
• In a small saucepan, bring the chicken stock to a boil. Meanwhile, add the Fresno chiles or jalapeños, cinnamon, garlic and cumin to the skillet and cook for about 2 minutes, then add the black beans and cherry tomatoes. Season generously with salt and pepper. Sprinkle the rice on top in an even layer. (It's important that the black beans are beneath the rice and chicken. The rice will burn otherwise.) Add the stock and return the chicken to the pan, skin-side up.
• Bake, uncovered, for 40 minutes. The chicken should be lovely and golden, the stock should be absorbed and the rice should be tender. Sprinkle with the cilantro. Serve with lime wedges, pickled chiles, sliced fresh chiles, sour cream and avocado (squeeze some lime juice over the avocados in a bowl and sprinkle with salt and pepper).

APRIE'S CUBAN BLACK BEAN, SAUTEED CHICKEN BREAST OVER A BED OF YELLOW RICE.

Steps:

• Cut one half onions and green peppers into wedges, place to the side, and dice the rest into a small bowl. put the bean into a medium pot and add the diced onions and green peppers, 1 pack of Sazon, salt and pepper and brown sugar. Let it cook on a slow heat for about 30 minutes.
• Chicken breast season to taste, add 1 pack of Sazon, in medium sauce pan melt butter and add the chicken breast along with the onions, green peppers and allow it to simmer for tenderness.
• Jasmine Rice in a pot add 1 1/2 cup of water, with Sofrtio, Recaito Cilantro Cooking Base and 2 packs of Sazon. Let it cook for about 35 minutes, for fluffier rice leave on heat for 40 minutes.