Chili-Lime Chicken With Black Beans And Yellow Rice
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Serves/Makes: 4
Ready in: 2-5 hrs
- 3 pounds chicken thighs, cut up
***Marinade***
- 2 tablespoons olive oil
- 1/2 cup lime juice
- 2 teaspoons chili powder
- 1 1/2 teaspoon ground turmeric
- 2 cloves garlic, minced
- 2 dried red chilies, optional
***Rice and Beans***
- 1 package yellow rice
- 1 can black beans, drained
- 1/2 onion, chopped
- 1 clove garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 teaspoon oil
Mix marinade ingredients and marinate chicken pieces several hours. Bake at 325 degrees F, covered, about 45 minutes. Turn twice during baking and baste. Uncover, drain off and reserve most of the juices and return chicken to oven to crisp, about 10-15 more minutes. Add more lime juice and a little butter to juices, if desired. Bring to a simmer and keep warm. Alternate method: Grill about 8 minutes or more per side. For Rice and Beans: Cook yellow rice according to package directions. Saute onion, garlic, chili powder, and cumin in oil. Add beans and bring to simmer. Ten minutes before serving, add to rice. To serve, spoon beans and rice on platter. Arrange chicken pieces on top. Drizzle with reserved juice.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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