Golden Chicken with Spicy Refried Beans and Limed Potatoes
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Author: Terry Status: published Published: Oct 24,2009 license cc-by-nc-nd tags: recipe, onion, chicken, cheese, tomatoes, olive oil, jalapeno, salt, pepper, coriander, cumin, potatoes, white beans, lime vinaigrette,
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Share on TwitterThe recipe for the chicken and beans came from eatingwell.com. The potatoe recipe was my own.
Chicken and Beans
2 tsps ground cumin
2 tsp ground coriander
1/4 tsp fresh ground pepper
1 lb chicken, cut into 1-inch pieces
3 tsps vegetable oil, divided
1 small onion, chopped
1 jalapeno pepper, chopped
30 oz canned white beans, rinsed
3/4 cup diced tomatoes with green chiles or salsa
1/2 tsp red chili flakes (my own addition)
1/4 cup shredded Monterey Jack or Cheddar cheese
Combine the cumin, coriander, pepper and salt in a medium bowl or ziploc bag with the chicken and toss to coat.
Heat 2 tsp of oil in a pan over medium-high heat. Add the chicken and saute until golden brown and cooked through, 4-8 minutes. Remove and cover to keep warm.
Reduce heat to medium and add the last tsp of oil. Add the onion, jalapeno and cook until beginning to soften, about 2 minutes. Add the beans, tomatoes (or salsa) and red pepper flakes (if using). Cook, stirring often until heated through, about 3 minutes.
Transfer the bean mixture to a bowl and mash with a potato masher, or a fork, to your desired texture. Stir in the cheese.
Poatoes with Lime Vinaigrette
1 lb small red potatoes, sliced thin
Salt
Olive oil (or cooking spray)
Light Lime Vinaigrette (I used "Newman's Own")
Fresh ground pepper
Preheat oven to 450 F.
Line a baking sheet with aluminum foil and spray with olive oil or cooking spray. Arrange the potatoes in a single layer and sprinkle with some salt, then drizzle over the vinaigrette and toss the potatoes.
Bake in the oven for about 12 minutes. Remove the potatoes and turn them over, adding a bit more olive oil and vinaigrette. Bake for another 12 minutes, or until golden brown and delicious.
Remove from the oven and add salt and pepper to taste.
The chicken was good and the beans were great. I also liked the potatoes.
I thought the chicken was over powered by the cumin, but eatting a bite of chicken with a bite of beans evened it out. If I were to make this again, I would only use 1 tsp of cumin on the chicken and add the other tsp in the beans.
I forgot the cheese in the beans, but didn't miss it. Since I used plain diced tomatoes, I added the chili flakes and and an extra jalapeno.
