Chipotle Chicken With Rice and Beans

By Rheanna Kish and The Test Kitchen

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Chipotle Chicken With Rice and BeansIf 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.4 out of5based on1 ratings. 4 user reviews.

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Chipotle Chicken With Rice and Beans
Photography by Yvonne Duivenvoorden

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	491491 cal
pro	33 g33g pro
total fat	14 g14g total fat
sat. fat	2 g2g sat. fat
carb	58 g58g carb
fibre	9 g9g fibre
chol	94 mg94mg chol
sodium	738 mg738mg sodium
potassium	659 mg659mg potassium
% RDI:	-
calcium	77 calcium
iron	2525 iron
vit A	66 vit A
vit C	1313 vit C
folate	3333 folate

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 boneless skinless chicken thighs , cubed1 1lb lbboneless skinless chicken thighboneless skinless chicken thighs, cubed
1 tsp chili powder 1 1tsp tspchili powder
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
1 onion , diced1 1oniononions, diced
3 cloves garlic , minced3 3cloves garlic, minced
1 cup long-grain white rice 1 1cup cuplong-grain white rice
1 chipotle chili in adobo sauce , seeded and chopped1 1chipotle chili in adobo saucechipotle chili in adobo sauce, seeded and chopped
3/4 cup sodium-reduced chicken broth 3/4 3/4cup cupsodium-reduced chicken broth
1 can (19 oz/540 mL) black beans , drained and rinsed1 1can (19 oz/540 mL) can (19 oz/540 mL)black beanblack beans, drained and rinsed
1/4 cup chopped fresh cilantro 1/4 1/4cup cupchopped fresh cilantro

Preparation

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.

Source : Canadian Living Magazine: November 2011