Chicken And Black Bean Garnachas Recipes

CHICKEN WITH BLACK BEAN SAUCE

Steps:

• Combine the chicken and the marinade ingredients in a bowl, and mix until all the liquid is absorbed. Allow to marinate for 30 minutes.
• Pre-heat your wok over high heat, until it starts to smoke. This step is essential, as it prevents the chicken from sticking to the wok. With your spatula, spread 2 tablespoons of oil over the bottom of the wok. Add the chicken, and quickly spread the pieces into a single layer. Let the chicken cook for about 30 seconds, flip, and cook the other side for another 30 seconds. The chicken is done once it turns opaque--be careful not to overcook it. Turn off the heat, transfer the chicken to a dish, and set aside.
• Next, heat 1 tablespoon of oil in the wok over medium heat. Add the ginger, and let it cook for 15 seconds. Next, add the garlic, the white parts of the scallions, and the black beans. Stir for another 30 seconds. Now turn up the heat to high. Add the green and red peppers, and stir fry for about a minute. Add the sugar, Shaoxing wine, salt, the chicken, 2 tablespoons of water, and the green parts of the scallion. Quickly stir-fry everything well to coat in the sauce, and serve!

FIESTA CHICKEN AND BLACK BEANS

Steps:

• Heat 1 tbsp. oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, flipping once, until golden brown on both sides and cooked through, 5- 7 minutes. Transfer chicken to plate; tent with foil to keep warm.
• Heat remaining oil in skillet. Add onions and peppers. Cook, stirring, until tender, about 5 minutes. Stir in black beans and corn. Continue cooking until warmed through, about 2 minutes. Remove pan from heat. Stir in avocado, lemon juice and cilantro until combined.
• Divide chicken among serving plates; top with black bean mixture. Serve warm.

CHICKEN AND BLACK BEAN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat butter in a large skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in chicken; cook until golden on all sides. Pour onions and chicken into a casserole dish. Stir in tomatoes, black beans, chile peppers, cilantro, cumin, and rice.
• Bake in preheated oven for 45 minutes.

EASY MEXICAN CHICKEN AND BEANS

Steps:

• Spray 10-inch skillet with cooking spray. Add chicken to skillet; cook over medium-high heat 8 to 10 minutes, stirring occasionally, until no longer pink in center.
• Stir in seasoning mix, beans, corn and water. Cook over medium-high heat 8 to 10 minutes, stirring frequently, until sauce is slightly thickened. Serve with tortillas.

CHICKEN AND BLACK BEAN GARNACHAS

Steps:

• Preparation Time: Approximately 10 minutes Cook Time: Approximately 5 minutes Preparation: Combine beans, tomatoes, chicken, garlic, jalapeños and cumin in large bowl. Season to taste with salt and pepper. To heat tortillas, arrange them in single layers on grill over medium coals. Spread chicken mixture over each tortilla. (Optional: Top with cheese. Heat for about 3 minutes, until cheese melts.) Remove from grill. Top serve, top with sliced avocado and jalapeño, if desired. Servings: 4 Nutritional Information Per Serving: (without optional ingredients): Calories 220; Total fat 4g; Saturated fat 1g; Cholesterol 15mg; Sodium 780mg; Carbohydrate 32g; Fiber 6g; Protein 16g; Vitamin A 6%DV; Vitamin C 15%DV; Calcium 6%DV; Iron 15%DV *Daily Value

PULLED CHICKEN & BLACK BEAN CHILLI

Steps:

• Heat the oil in a shallow saucepan or casserole dish with a lid. Tip in the onions and cook over a medium-low heat for 5 mins until softened. Add the chicken and turn up the heat to medium. Stir in the garlic, a small pinch of sugar, the oregano, cumin seeds and some seasoning. Cook for a couple of minutes, then add the chipotle and cook for a few minutes more. Pour in the passata, 100ml water and add the stock. Season and bring to a simmer.
• Cover with a lid and cook for 40-50 mins, stirring occasionally until the chicken is tender. Shred the chicken into the sauce using two forks, then stir through the beans. Simmer for 5 mins more, then turn off the heat. Squeeze in the lime juice. Can be kept chilled for three days and frozen for up to two months. Defrost thoroughly and reheat. Serve with rice or tortilla wraps, and some coriander, feta, lime wedges and red onion on the side, if you like.

BEAN GARNACHAS

Steps:

• Drain tomatoes, reserving liquid.
• Chop the tomatoes.
• In large skillet, combine tomatoes, reserved liquid, beans, garlic, jalapeños and cumin.
• Cook over medium-high heat 5-7 minutes, till thickened.
• Season with salt and pepper, if desired.
• Add chicken.
• Arrange tortillas in a single layer on grill or another skillet.
• Spread 3/4 cup chicken mixture over each tortilla.
• Top with cheese.
• Cook about 3 minutes or until bottom of tortilla browns and cheese melts.
• Garnish with lettuce and avocado if desired.

BLACK BEAN CHICKEN WITH RICE

Steps:

• In a small bowl, mix seasonings; sprinkle over both sides of chicken. In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides., Add beans, corn and salsa to skillet; cook, covered, 10-15 minutes or until a thermometer inserted in chicken reads 165°. Remove chicken from pan; cut into slices. Serve with bean mixture and rice.

CHICKEN AND BLACK BEAN GARNACHAS

Steps:

• Combine beans, tomatoes, chicken, garlic, jalapeños and cumin in large bowl. Season to taste with salt and pepper.
• To heat tortillas, arrange them in single layers on grill over medium coals. Spread chicken mixture over each tortilla. (Optional: Top with cheese. Heat for about 3 minutes, until cheese melts.) Remove from grill.
• Top serve, top with sliced avocado and jalapeño, if desired.
• Servings: 4.
• Nutritional Information Per Serving: (without optional ingredients): Calories 220; Total fat 4g; Saturated fat 1g; Cholesterol 15mg; Sodium 780mg; Carbohydrate 32g; Fiber 6g; Protein 16g; Vitamin A 6%DV; Vitamin C 15%DV; Calcium 6%DV; Iron 15%DV.
• *Daily Value.