But it's not Thanksgiving just yet. You still have a week of "regular" dinners to make.
And this one pot meal might just tide you over for a couple of days. Mr. Foodie informed me that one pot meals are "man meals". *blank stare*...If you say so dear (smh). I, on the other hand, love the ease of one pot meals, not only because I get a sample of everything on my plate in one bite, but because I only have one pot to wash when it's all said and done. No pots and pans piled up in my sink. It's the little things. Really!
This dish is simple, quick and delicious. It's one of those weeknight meals that don't require much prep work and the portions in the recipe will leave you with plenty leftover for lunch, or another dinner, the next day. Cooking the rice in the pan with the onions before adding the broth gives the rice a toasty, deeper flavor in the end. And don't worry about the amount of chile powder the recipe calls for. This dish is not too spicy. I added a chipotle salsa on top but you can finish the dish with any one of your favorite salsas. This will add another dimension of flavor and this is where you can definitely crank up the level of heat.
This time, you don't have to just take mine and Mr. Foodie's word on this dish. It has been made a few times in the food blog-sphere. I first found this recipe at ellysaysopa (who got the recipe from Mexican Everyday by Rick Bayless) and then over at annieseats and it's gotten rave reviews. So go ahead and sneak this into the meal plan before turkey day. Or make sure to bookmark it to try in a couple of weeks. You will enjoy it.
Red Chile Chicken, Black Beans and Rice
2 tablespoons canola oil
1 1/4 - 1 1/2 pounds boneless, skinless chicken breast (approximately 3 breasts prepackaged)
3 tablespoons ancho chile powder, divided
1 medium onion, chopped
1 cup rice
4 garlic cloves, minced
1 1/2 cups chicken broth
1 can black beans, drained and rinsed
1/4 cup chopped green onions, white and green parts
your favorite salsa, for serving
In a large pot, preferably with a lid, heat the oil over medium heat. As the oil is heating, season both sides of the chicken breasts with salt and 1 1/2 tablespoons of the chile powder. Place the chicken in the oil and brown on both sides for approximately 2-3 minutes each side. Removed the chicken to another plate, leaving oil in the pan. (the chicken may not be cooked through all the way but will finish cooking when it is returned to the pan)
Add the onion and rice to the pan. Stir for a few minutes until the rice becomes translucent. Add the minced garlic and remaining 1 1/2 tablespoons chile powder. Cook all together for one minute and then add the chicken broth and a little salt to taste. Stir well. When the mixture comes to a boil, reduce the heat to medium-low, cover and let simmer form 10 minutes.
While the mixture is simmering, cut the chicken pieces into 1 inch pieces. As you cut them, add the chicken pieces to the pot, along with the beans. Cover again and cook for an additional 12-15 minutes, until all the chicken is cooked through and the rice is done.
adapted from ellysaysopa.com