Spicy Chicken With Black Bean Puree Recipe - Cooking Index
2 | Skinned and boned chicken breast halves - (4 oz) | |
2 teaspoons | 10ml | Fajita seasoning |
1 teaspoon | 5ml | Olive oil |
1/2 cup | 31g / 1.1oz | Chopped onion |
2 | Garlic cloves minced | |
1 | Black beans - (15 oz) undrained | |
1 | Diced tomatoes and green chiles - (10 oz) | |
1/4 teaspoon | 1.3ml | Ground red pepper |
1/2 teaspoon | 2.5ml | Ground cumin |
2 tablespoons | 30ml | Chopped fresh cilantro |
1 tablespoon | 15ml | Lime juice |
Shredded Monterey jack cheese |
Rub chicken with fajita seasoning. Cook chicken in hot oil in a skillet over medium-high heat 3 minutes on each side or until done. Remove chicken from skillet, reserving drippings in skillet; keep chicken warm. Saute onion and garlic in reserved drippings until tender.
Drain beans, reserving 2 Tablespoons of liquid; rinse and drain beans again. Process onion mixture, beans, reserved liquid, tomatoes (salsa), and next 4 ingredients in a blender or food processor until smooth, stopping once to scrape down sides.
Pour mixture into a small saucepan, and cook over medium heat, stirring constantly, until thoroughly heated. Sprinkle with cheese and serve with chicken.
Source:
American Health on-line (Readers Digest) Mar 98
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