Posts Tagged ‘mexican’

This is a quick and easy dish that requires minimal prep…  We have it once a month or so.

For the chicken, get a few breasts and place them in a gallon-sized zip lock bag.  Just throw all the marinade ingredients in the bag with the chicken, seal it, shake it, and leave it in the fridge for an hour or two or three.  I usually include:

  • Salt
  • Black pepper
  • Cayenne pepper
  • Chili powder
  • Cumin (just a little)
  • Crushed garlic
  • Fresh coarsely chopped cilantro
  • Fresh lime juice
  • Olive oil

Throw the chicken on the grill and cook until done. But before you start cooking the chicken, you’ll probably want to get started on the rice and beans.

For the black beans, I’ve used both prepared beans out of a can and dried beans — they’re both good if you season them right.  For dried beans, be sure to soak them overnight prior to cooking.  I generally add:

  • Onion, diced
  • Garlic, crushed
  • Cumin (just a little)
  • Cayenne
  • Paprika
  • Cinnamon (just a little)
  • Cocoa (just a little)
  • Salt (if you are preparing dried beans, DO NOT ADD THE SALT until the beans are soft)

And finally, for the rice, just make plain white rice, cooked according to the directions on the box. Make a puree of lime juice and fresh cilantro in the food processor and stir into the cooked rice just before serving.


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