Other than spaghetti or soup, I don't really attempt many one pot dinners.
..And now that I think about it, spaghetti isn't really a one pot dinner. Sorry. That was dumb.
Anyway, I was looking through the recipe index over at elly says opa! and found this little one pot recipe. I thought it looked great and like something Billy would actually eat AND it is a Rick Bayless recipe (I've been wanting to try some of his stuff). I was not disappointed and I do believe I will be purchasing Mexican Everyday within the next week or so.
Now the recipe called for ancho chile powder, but i couldn't find any. I did find some ground chile de arbol, which is quite a bit spicier, but that is okay because mommy likes it spicy!
Red Chile Chicken with Rice and Black Beans
Recipe adapted from Mexican Everyday by Rick Bayless and elly says opa!
2 Tbs canola oil
3-4 boneless skinless chicken breast halves
1 1/2 Tbs chili powder
1 tsp(heaping) ground chile de arbol
1 onion, diced
1 cup rice
3-4 garlic cloves, minced
1 can chicken broth
1 can black beans, drained and rinsed
1/3 cup chopped cilantro
sour cream, for garnish
Heat the oil in a medium/large saucepan over medium heat. Salt and pepper the chicken breasts. Stir together the chili powders and sprinkle over the chicken. Sear the chicken for 2-3 minutes on each side in two batches if necessary. Remove to a plate and set aside. Add the onions and rice and saute for 3 minutes or so, add the garlic and remaining chili powder and cook for another minute. Add the chicken broth, stir and bring to a boil. Cover and cook for about 10 minutes. Meanwhile, cut chicken breasts into 1 inch chunks. When 10 minutes is up, add chicken and beans. Cover and cook another 12 minutes. Fold in chopped cilantro. Test a grain of rice, and if it is still at all chalky, cover and let it sit over low heat for 2 or 3 more minutes. Fluff the rice with a fork. Serve with sour cream and cilantro sprigs.