Ingredients with Measurements:
- 4 chicken breasts
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 1 cup vegetable oil
- 1 can black beans, drained and rinsed
- 1 cup white rice
- 2 cups water
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp salt
- 1 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can diced tomatoes
- 1 tbsp tomato paste
- 1 cup chicken broth
- 1 lime, cut into wedges
Special equipment needed:
- Large skillet
- Medium saucepan
- Mixing bowl
- Tongs
- Slotted spoon
Step-by-step instructions:
1. In a mixing bowl, combine flour, paprika, garlic powder, onion powder, salt, and pepper. Mix well.
2. Heat vegetable oil in a large skillet over medium-high heat.
3. Coat each chicken breast with the flour mixture and place in the skillet. Cook for 5-7 minutes on each side or until golden brown and cooked through. Use tongs to flip the chicken.
4. Remove the chicken from the skillet and place on a paper towel-lined plate to drain excess oil.
5. In a medium saucepan, combine white rice, water, cumin, oregano, salt, and olive oil. Bring to a boil, then reduce heat to low and cover. Cook for 18-20 minutes or until the rice is tender and the water has been absorbed.
6. In the same skillet used to cook the chicken, add onion, garlic, red bell pepper, and green bell pepper. Cook for 3-4 minutes or until the vegetables are tender.
7. Add diced tomatoes, tomato paste, and chicken broth to the skillet. Stir well and bring to a simmer.
8. Add black beans to the skillet and stir. Cook for 5-7 minutes or until the beans are heated through.
9. Serve the chicken with the rice and black bean mixture. Garnish with lime wedges.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Skillet: Medium-high heat
Saucepan: Low heat
Serving size:
4 servings
Nutritional information:
Calories: 605
Fat: 27g
Carbohydrates: 49g
Protein: 43g
Sodium: 1375mg
Substitutions for ingredients:
- Chicken breasts can be substituted with chicken thighs or drumsticks.
- Vegetable oil can be substituted with canola oil or peanut oil.
- White rice can be substituted with brown rice or quinoa.
- Black beans can be substituted with kidney beans or pinto beans.
- Red and green bell peppers can be substituted with any color bell pepper.
Variations:
- Add sliced jalapenos for a spicy kick.
- Use beef broth instead of chicken broth for a richer flavor.
- Add corn to the black bean mixture for extra texture.
Tips and tricks:
- Make sure the oil in the skillet is hot before adding the chicken to ensure a crispy crust.
- Use a slotted spoon to remove the black beans from the skillet to avoid excess liquid in the mixture.
- Squeeze lime juice over the chicken and rice for added flavor.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove until heated through.
Presentation ideas:
Serve the chicken on a bed of rice with the black bean mixture on the side. Garnish with lime wedges and fresh cilantro.
Garnishes:
- Lime wedges
- Fresh cilantro
- Sliced jalapenos
Pairings:
- Margaritas
- Mexican beer
- Sangria
Suggested side dishes:
- Guacamole and chips
- Grilled corn on the cob
- Roasted vegetables
Troubleshooting advice:
- If the chicken is not cooked through, finish cooking in the oven at 350°F for 10-15 minutes.
- If the black bean mixture is too dry, add more chicken broth.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Pollo Frito Moros y Cristianos is a traditional Cuban dish that combines fried chicken with black beans and rice. The dish is named after the Moors and Christians who fought in the Spanish Reconquista.
Flavor profiles:
This dish is savory and slightly spicy with a crispy crust on the chicken and a rich black bean and rice mixture.
Serving suggestions:
Serve this dish with a side of guacamole and chips for a complete Mexican-inspired meal.
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Region: Spanish