Chipotle Chicken Hominy Black Beans Recipes

CHIPOTLE CHICKEN HOMINY & BLACK BEANS

Chipotle Chicken Hominy & Black Beans image

I'm always trying new ideas for two people dishes. With just us at home, it can get challenging! Hubby loves beans of any kind, and has a fondness for flavor. He loved the Chipotle White Bean Stew with Italian Sausage posted by Nikki Smith on Just a Pinch Recipe Club, so I altered that fantastic idea a bit to make this! I also...

Provided by Carol Reams

Time 1h

Number Of Ingredients 9

Ingredients

2 chicken breasts, boneless and skinless, cut into chunks
1 29 oz can white hominy, drained and rinsed
1 15.5 oz can black beans, drained and rinsed
1/4 c chopped cilantro
1 medium onion, chopped
2-4 chipotle peppers in adobo sauce, minced
adobo powder, to suit your taste
ground black pepper, to suit your taste
garlic powder or minced jarred garlic, to suit your taste

Steps:

1. In a large saucepan, or a dutch oven, [I am using my small caldera] place the chunks of cut up chicken, season with the adobo powder, and grind black peppercorns to suit your taste, add the chopped onion and cook until the chicken is cooked. Stir occasionally.
2. While chicken is cooking, put your hominy & black beans in a colander, rinse well with cold water and let drain. Dice the chipotle peppers [I used 4], and chop the cilantro.
3. When chicken is white all the way through each piece, add the rinsed & drained hominy and black beans, the minced chipotle peppers, and chopped cilantro and your choice of garlic. Add water to the pan until you can just start to see it's about half covering the mixture in the pan. Stir well, cover and heat the mixture up until all is hot, then let simmer until ready to serve. Adjust seasoning as needed. If simmering awhile, make sure to add a little more water to prevent losing all your broth.

CHIPOTLE CHICKEN AND BEANS

Chipotle Chicken and Beans image

I was skeptical about this recipe due to its combination of ingredients, but it immediately became one of our all-time favorites. -Jenny Kniesly of Dover, Ohio

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 16

Ingredients

3/4 cup water, divided
1/2 cup reduced-sodium chicken broth
1/2 cup uncooked long grain rice
6 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon salt
3 bacon strips, diced
1 cup chopped onion
3 garlic cloves, minced
1 cup chopped plum tomatoes
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/2 cup whole-berry cranberry sauce
4-1/2 teaspoons minced chipotle peppers in adobo sauce
1-1/2 teaspoons lime juice
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) cannellini beans, rinsed and drained

Steps:

In a small saucepan, bring 1/2 cup water and broth to a boil. Stir in rice. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender., Meanwhile, cut each chicken breast half widthwise into six strips. Sprinkle with salt. In a large nonstick skillet coated with cooking spray, cook chicken for 5 minutes on each side or until lightly browned. Remove and keep warm. , In the same skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1/2 teaspoon drippings. In the drippings, saute onion until tender. Add garlic; cook 1 minute longer. Add the tomatoes, cumin and cinnamon; cook for 2 minutes. Stir in the cranberry sauce, chipotle peppers, lime juice and remaining water. Bring to a boil. , Return chicken to the pan. Reduce heat; cover and simmer for 6-10 minutes or until chicken is no longer pink. Remove and keep warm. Add rice and beans to the skillet; heat through. Serve chicken over bean mixture; sprinkle with bacon.

Nutrition Facts : Calories 366 calories, Fat 5g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 501mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 7g fiber), Protein 32g protein. Diabetic Exchanges

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