Chipotle Chicken With Rice and Beans

If your family likes it spicy, increase the chipotle chili to taste. Concerned about sodium? Replace sodium-reduced chicken broth with water and look for no-salt-added canned beans.

Ingredients:

1 lb (454 g) boneless skinless chicken thighs, cubed
1 tsp (5 mL) chili powder
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
2 tbsp (30 mL) vegetable oil
1 onion, diced
3 cloves garlic, minced
1 cup (250 mL) long-grain white rice
1 chipotle chili in adobo sauce, seeded and chopped
3/4 cup (175 mL) sodium-reduced chicken broth
1 can (19 oz/540 mL) black beans, drained and rinsed
1/4 cup (60 mL) chopped fresh cilantro

Direction:

Toss chicken with half each of the chili powder, salt and pepper. In large Dutch oven, heat half of the oil over medium-high heat; brown chicken. Transfer to bowl.
Heat remaining oil in pan over medium heat; cook onion, garlic and remaining chili powder, salt and pepper, stirring occasionally and scraping up browned bits, until softened, about 5 minutes.
Stir in rice and chipotle; cook, stirring, for 2 minutes. Stir in broth and 1 cup water; bring to boil. Reduce heat, cover and simmer for 10 minutes.
Add chicken and black beans; cook, covered, until rice is tender and juices run clear when chicken is pierced, about 10 minutes. Stir in cilantro.

Servings: 4

Source: cbc.ca/bestrecipes