1 tablespoon olive oil
4 chicken breast halves
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 tablespoon minced garlic
3/4 cup chopped onions
1/2 cup coarsely chopped red bell peppers
1/2 teaspoon ground cumin
1/2 teaspoon chipotle powder
1/2 teaspoon paprika
1 cup frozen or canned corn
1 cup canned black beans, drained
1 cup chicken broth
4 cups cooked brown rice
1 lime
1/2 cup sour cream (or plain yogurt)
8 fresh cilantro leaves, coarsely chopped
4 cups cooked brown rice
In a heavy stock pot or large deep skillet, heat olive oil to medium hot and add chicken (cut into bite-size pieces). Cook and stir chicken pieces until golden brown. Stir in salt, pepper, garlic, onions, cumin, chipotle powder and paprika. Once thoroughly mixed, add the black beans and corn.
Reduce heat, cover and simmer for about 10-15 minutes. Serve over steamed rice. For a nice fresh twist squeeze lime juice over each serving of chicken mixture and garnish with a dollop of sour cream and sprinkle of cilantro leaves.
Reduce heat, cover and simmer for about 10-15 minutes. Serve over steamed rice. For a nice fresh twist squeeze lime juice over each serving of chicken mixture and garnish with a dollop of sour cream and sprinkle of cilantro leaves.
This recipe is shared November 13-17, 2017
NewsTALK 94.3 FM, AM 570 WKYX, AM 1560 WPAD,
AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.banksmarket.com
