Saturday, September 18, 2010

The Best Black Beans and Quick Chipotle Chicken Tacos

Alright.  Shortcut to yesterday's recipe as promised.  This version should take less than 30 minutes from start to finish whereas the regular recipe takes a couple of hours.  Also, super quick and simple black beans and rice that are the perfect side dish for any Latin/Carib meal.
Quick Chipotle Chicken Tacos
1 purchased rotisserie chicken
1 medium onion, sliced
1 medium bell pepper, sliced
2 1/2 Tbsp chili powder
2 tsp minced garlic
2 minced chipotles
1/2-1 C water

Remove skin from chicken and shred all the meat (or chop it into small chunks).  Saute onion and pepper in a little oil until very tender, about 12 minutes.  Add a little bit of salt to help the softening process.  Add chicken, spices, and water.  The amount of water will vary depending on how large your chicken is.  There should be liquid in the pot to make the sauce and keep everything moist.  Bring to boil, reduce liquid by 1/4.  Enjoy!
*TIP:  Use a rotisserie chicken for any recipe that calls for shredded chicken.  Sometimes buying the chicken is even better because it adds that savory roasted flavor to the dish which you may not otherwise get.

(Again... sorry for the picture quality.)

Super Simple Black Beans and Rice
1 can black beans (~15 oz)
1/2 of a red bell pepper, chopped
1/4 of a medium onion, chopped
1 tsp cumin
In a little oil over medium heat, saute onion and pepper until tender, 5-7 minutes.  Add beans and cumin.  Adjust salt to taste.  Heat through.
1 3/4 C water or stock
1 C white rice
2 Tbsp of your favorite salsa  (store bought fresh salsa is great for this)
1/2 C frozen corn, thawed
Bring water/stock to a boil.  Add salsa and rice, stir.  When the liquid returns to a boil, cover and reduce heat to low.  Cook for 10 minutes.  Add corn, don't stir.  Cook for another 5 min (keep it covered!) or until all the liquid is absorbed.

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