Chicken with Black Beans and Salsa

Flavorful and filling chicken with beans and salsa…

Fall foliage is in its peak over here. Looks like this time I don’t have to drive far to get a peak of the fall foliage and to enjoy the magnificent beauty of nature. Without any doubt, Fall is my favorite season. In fact, I think it’s almost everyone’s favorite season. One of the things I’d missed while living in India was the changing season. In Kerala, we only have 2 major season: Summer and Monsoon. Being a tropical place, we only have very mild winter. Growing up it had been one of my biggest dreams to live in a place where I can enjoy the snow showers, well, that dream did come true. Now, I live in a place where we have long winters and heavy snow showers. I have no complaints whatsoever, as I thoroughly enjoy it.

Thanksgiving weekend has arrived, it’s that time of the year when people take some time off their busy schedule to meet up with family, friends and to express their gratitude and love. When family and friends get together, one of the best ways to express love is by making lots of delicious food for them. Hence, most of the people would be busy with baking and cooking on the day before Thanksgiving. I am also planning to make a few dishes this weekend.

Last night, for dinner I’d made this chicken with beans and salsa. Lately, I am way behind quick fix meals. This dish is very easy to make, yet tastes delicious and full of flavor. This can be served with pasta or steamed rice.

Chicken with Black Beans and Salsa

Ingredients

  • Chicken thighs or boneless breasts or bone-in pieces, cut long- 1 lb
  • Onion, large- 1, chopped into medium size
  • Celery- 3 stalks, chopped into 1 inch slices
  • Garlic cloves, large chopped- 4
  • Oregano, dried- 1 tsp
  • Basil, dried- 1 tsp
  • Ground pepper- 1/2 tsp
  • Salt- 1/4 tsp
  • Tomatoes, chopped- 3, large
  • Salsa, low-sodium and medium spice- 1 cup
  • Black beans, canned, low-sodium- 1 large can or use chili beans, kidney beans or mixed beans

If not using salsa add:

  • Tomato sauce- 1 cup
  • Ground cumin- 1 tsp
  • Chili powder- 3/4 tsp

Instruction

  • Place a large pan over medium heat.
  • Before the pan gets hot, add the chicken, onion, celery, garlic chopped along with dried oregano, dired basil, ground pepper and salt.
  • Cover the pan with its lid and cook till the chicken turns tender.
  • Once the chicken has cooked, add tomatoes and cook covered till it gets mashed.
  • Add salsa (or tomato sauce, ground cumin, chili powder), combine well and cook for 3 minutes.
  • Drain the canned black beans, rinse under water and add to the pan.
  • Combine well and cook covered for 5 to 10 minutes.
  • Have a taste and add salt or ground pepper or chili powder for spice if needed.
  • Remove from the heat, keep covered for sometime.
  • Serve along with pasta, rice or with salad.
  • Leftover can be refrigerated.

Tips:

  • Instead of oregano and basil, you could add other herbs like Italian seasoning or even Indian spices like garam masala, coriander powder etc

 

Chicken with Black Beans and Salsa
 
Ingredients
  • Chicken thighs or boneless breasts or bone-in pieces, cut long- 1 lb
  • Onion, large- 1, chopped into medium size
  • Celery- 3 stalks, chopped into 1 inch slices
  • Garlic cloves, large chopped- 4
  • Oregano, dried- 1 tsp
  • Basil, dried- 1 tsp
  • Ground pepper- ½ tsp
  • Salt- ¼ tsp
  • Tomatoes, chopped- 3, large
  • Salsa, low-sodium and medium spice- 1 cup
  • Black beans, canned, low-sodium- 1 large can or use chili beans, kidney beans or mixed beans
If not using salsa add:
  • Tomato sauce- 1 cup
  • Ground cumin- 1 tsp
  • Chili powder- ¾ tsp
Instructions
  1. Place a large pan over medium heat.
  2. Before the pan gets hot, add the chicken, onion, celery, garlic chopped along with dried oregano, dired basil, ground pepper and salt.
  3. Cover the pan with its lid and cook till the chicken turns tender.
  4. Once the chicken has cooked, add tomatoes and cook covered till it gets mashed.
  5. Add salsa (or tomato sauce, ground cumin, chili powder), combine well and cook for 3 minutes.
  6. Drain the canned black beans, rinse under water and add to the pan.
  7. Combine well and cook covered for 5 to 10 minutes.
  8. Have a taste and add salt or ground pepper or chili powder for spice if needed.
  9. Remove from the heat, keep covered for sometime.
  10. Serve along with pasta, rice or with salad.
  11. Leftover can be refrigerated.
Notes
Instead of oregano and basil, you could add other herbs like Italian seasoning or even Indian spices like garam masala, coriander powder etc

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