Chicken thighs with black bean relish

Yield: 1 Servings

Measure Ingredient
6 \N Boneless; skinless chicken thighs, (about 1-1/2 pounds) I used chicken breasts (up to 8)
2 tablespoons Olive oil
1 \N Clove garlic; minced
\N \N Salt and pepper to taste
1 can (16 ounces) black beans; drained and rinsed
⅔ cup Thinly sliced scallions; green tops included
1 \N Medium-size tomato; peeled and diced
½ cup Chopped red bell pepper
1 \N Clove garlic; minced
2 tablespoons Cider vinegar
1 teaspoon Sugar
½ teaspoon Ground cumin; (up to 1)
4 ounces Monterey jack cheese
\N \N Hot; cooked yellow rice


Place chicken between sheets of plastic wrap and pound with meat mallet to ¼-inch thickness (I didn't do this). Heat oil in large skillet and brown chicken on all sides, about 12 minutes. Add 1 clove garlic and cook 2 to 3 minutes or until chicken is fork-tender and opaque. Season chicken with salt and pepper and place in single layer in casserole. Set aside and keep warm.

Preheat oven to 400 degrees F.

To make relish, place beans, scallions, tomato, bell pepper, 1 clove garlic, vinegar, sugar, cumin, salt, and pepper in bowl and stir to combine. Spoon over chicken and sprinkle with cheese. Bake in preheated oven 10 to 15 minutes or until hated through. Serve with yellow rice.

Posted to EAT-L Digest by Al & Diane Johnson <johnson@...> on Feb 6, 1998

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