A Caribbean classic and summer speciality, chow down on sweet coconut white rice with black beans, a grilled chicken breast dusted with black pepper and paprika, and sliced avocado wedges.
What You’ll Need:
1 package of Chicken breast fillets
1 can of Black Beans
1 can of coconut milk (Thai brands work best)
1 semi-firm Avocado
1 Green Pepper
1 Red Pepper
Salt and Pepper
Finely dice onion, green pepper, and red pepper and set aside. Open package of Chicken Breasts, rinse with water, and drizzle with Olive Oil, Salt, and liberally apply Black Pepper and Paprika until dusted.
(1) Place small pot on medium heat and add Olive Oil and onions. When onions begin to turn translucent (1 to 2 minutes) add Green Pepper and Red Pepper, let simmer for 2 minutes, then add entire can of Black Beans, mix frequently and leave on medium/low heat. Time: 30 Minutes
(2) Take a larger, heavy-bottomed pot and place on medium/high heat. When warm, open the can of coconut milk (do not shake can) and use a tablespoon to scoop off the top layer of fluffy cream and add to the pan. Let the cream begin to brown and mix frequently, then pour the can of coconut milk into the pot and mix. Add 1 cup of rice and mix, then add 1 cup of water, and cover with lid. Mix frequently and cook until milk/water is evaporated. Add a handful of raisins once bubbling and milk and rice begin to mix (optional). Time: 20 -30 minutes
(3) Heat a small pan or skillet and when hot add Olive Oil and Chicken Breasts. Cook on medium heat and flip chicken, then when cooked through (10-15 minutes) turn up heat to add color to chicken sides.
Add two scoops of coconut rice to center of a white plate, use large spoon to form packed and rounded shape. Then add equal amount of Black Beans to side. Place Chicken Breast along side and garnish with 1 or 2 sliced avocado pieces and a lime wedge.
Comment or Rating:
Give it a shot and leave a comment or rate your dish below!