Chicken with Chipotle Sauce and Black Beans and Yellow Rice

Tonight is another dinner where I looked in the pantry to see what I had and what I could create. I had canned chipotles in adobo, cilantro, fresh limes and dry black beans. This is the recipe I came up with. (Measurements are approximate, since I didn't measure anything).

Chicken
1/3 cup fresh lime juice
4 cloves garlic, chopped
2 chipotle chiles in adobo
¼ cup minced cilantro, divided
pinch of salt
1 pound boneless skinless chicken breast, cut in to thin strips or dice

olive oil

For the sauce and marinade: Mix lime juice, garlic, chipotles in adobo sauce, a handful of cilantro and salt. Pour a little of the sauce over chicken and mix until well coated. Reserve the rest of the sauce. Marinate for 4 hours minimum. Remove chicken and drain off excess sauce. Heat a medium sized sauce pan coated with olive oil. When pan is hot, add chicken and sauté until golden brown. Add rest of sauce and simmer about 15 minutes until chicken is cooked through. Stir in cilantro and stir once more.

Yellow Rice

4 saffron threads, toasted and crushed
2 cups chicken broth
1 cup short grain rice (Valencia style) rinsed and drained
pinch of salt
pinch of pepper
1 bay leaf
2 tablespoons minced fresh cilantro
1 cup good dry white wine

Toast the saffron in a small dry skillet for a few minutes over medium heat. Smash the saffron with the back of a wooden spoon. Add the broth, saffron, salt, cilantro and the bay leaves. Cook covered for 15 minutes. Add wine, cook 10 minutes more. Remove bay leaf.

Black Beans

Since the rice and chicken would be so flavorful I just boiled the beans with salt, pepper and a bay leaf until tender.

I layered a scoop of rice, black beans and then chicken over the top of it all. Garnish was a sprinkling of Mexican blend cheese, a dollop of plain yogurt and some additional cilantro.

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