Saturday, May 31, 2008

A better burrito bowl

This dish, inspired by a couple recipes in Rick Bayless' Mexican Everyday, is a pretty straight-up "chicken with rice and beans" recipe. What sets it apart, though, is the marinade I made from scratch the night before – my garlic and ginger chili paste, supplemented by a couple chipotle peppers to make it a bit smokier – and the spring garlic we picked up fresh at the Greenmarket. The dish actually ends up quite complex, with the rice al dente and the chicken tender as can be.


2 tbsp olive oil
1 1/4 lbs chicken breast
chili paste, or chili powder, to taste
1 white onion
1 cup rice
1 1/2 cups chicken broth
1 can black beans, drained and rinsed
1/3 cup spring garlic (or garlic, if you're not lucky enough to find the scapes)
1/4 cup cilantro

1. If using a paste as marinade, marinate the chicken in the fridge for 1-2 hrs.
2. Heat the oil in medium-large pot. Place the chicken in a single layer in the pot. When browned on one side (2-3 minutes), flip them over and cook the other side (2-3 minutes). Remove to a plate, leaving behind as much oil as you can.
3. And the spring garlic and rice to the pot. Stir for 2-3 minutes, until the rice becomes opaque.
4. Add the broth and some salt. Stir. When it comes to a boil, reduce heat to medium-low and cover. Cook for about 10 mins.
5. Cube the chicken. Uncover the pot, and add the chicken and the beans. Re-cover and cook another 10-15 mins.
6. Uncover, and add the cilantro. Remove from heat, and re-cover, allowing it to cook in its own steam for 5-10 minutes.


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