You know how by midwinter you just don’t want to do anything? You don’t want to cook, you don’t want to clean, you don’t want to force yourself to exercise, again, in the effort to find your motivation for life, you just kind of want to sit on the couch, read an addictive, yet somewhat brainless novel and eat really good chocolate. Or is that just me? Either way, this time of year, recipes like this are a godsend for me; 30 minutes to the table, including the time it took me to throw a taco salad together for a side, plus everyone liked it (which almost never happens in my house – my oldest daughter has started complaining as soon as I start making dinner now). I tore this out of a magazine ages ago (I think Canadian Living) and I can’t believe it’s taken me so long to put it into service. This will be made again soon, I think next time topped with a salad-like avacado salsa (beg Katie for the recipe, she’s the queen of salsas) and a gob of yogurt (or sour cream) with a couple of tortilla chips on the side. For those who like things hot, I would double (maybe triple) the chipotle peppers.
1 lb boneless, skinless chicken thighs, cubed
1 tsp chili powder
salt and pepper
1 Tbsp oil
1 onion, diced
3 cloves garlic, finely chopped
1 cup rice (I used white basmati, but next time I’m going to try some sprouted brown rice)
1 chipotle chili in adobo sauce, seeded and chopped
2 cups water
1 bouillion cube (I used veggie, but chicken would work, as would broth)
1 19 oz can black beans, rinsed and drained
1. Toss the chicken with half the chili powder and some salt and pepper. Heat a medium/big pot (or dutch oven) over medium high heat, then add half the oil. When it starts to shine, add the chicken and allow it to brown on all sides. Remove chicken to a bowl. Set aside.
2. Add the remaining oil, lower the heat to medium, and cook the onion, garlic, remaining chili powder and some more salt and pepper until the onions are softened, scraping up the browned bits as you go.
3. Stir in the rice and chipotle and cook for about 2 minutes, or until the rice starts to look translucent. Add the water and bouillion cube, stirring to combine; bring to a boil.
4. Reduce the heat to medium low, cover and simmer for 10 minutes. Add the chicken and beans, stir well, then cover and cook for another 10- 15 minutes, or until the liquid is all absorbed and the chicken is cooked through.