Calendar Recipe Box Shopping List Address Book
      
 
 

Source: Food and Wine Quick from Scratch

Chicken with Rice and Beans
Three favorite Latin-American ingredients combine here to make one hearty and delicious dish that’s welcome any time of year. While you can use canned beans, try those you cook yourself for better texture and flavor.
Rating:
Read Reviews(7)
Rate This Recipe
Serves: 4
Prep Time: 10 minutes
Cook Time: 31 minutes
  Print: Recipe
  Add To: Recipe Box
  Email: Recipe
  Find: More Recipes

 
1 tablespoon cooking oil
4 Chicken thighs
4 chicken drumsticks
1 3/4 teaspoons salt
1/4 teaspoon fresh ground black pepper
1 onion, chopped fine
2 garlic cloves, minced
1 cup canned crushed tomatoes in thick puree
1/2 cup bottled pimientos, drained
1 2/3 cups black beans, drained and rinsed (from one 15-ounce can)
1 cup medium grain rice
1 3/4 cups water
2 tablespoons fresh parsley, chopped
1/8 teaspoon cayenne pepper
4 Lime wedges, for serving (optional)




In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon of the salt and the pepper and add to the pan. Cook, turning, until well browned, about 8 minutes in all. Remove. Pour off all but 1 tablespoon of the fat from the pan.

Add the onion to the pan and reduce the heat to moderately low. Cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds longer. Add the tomatoes and pimientos, scraping the bottom of the pan to dislodge any brown bits. Stir in the beans, rice, water, parsley, the remaining 1 1/2 teaspoons of salt, and the cayenne, and arrange the chicken on top in an even layer.

Bring to a boil and simmer until all the water is absorbed, about 12 minutes. Turn the drumsticks and reduce the heat to very low. Cover and cook until the chicken and rice are just done, about 15 minutes longer. Serve with the lime wedges, if using.


Wine Recommendation: A fruity red wine such as a merlot is best with this classic dish. If you can, try to find a bottle from a producer in Argentina or Chile, or open your favorite California merlot.


Enter your email address to receive delicious, family-friendly recipes, exciting promotions, helpful articles and more delivered right to your mailbox. What could be better?






 

Crisp Lime Brook Trout
Source: Food and Wine Quick from Scratch
Rating:
Read Comments

The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
View the full recipe


Sautéed Brook Trout with Brown Butter and Pecans
Source: Food and Wine Quick from Scratch
Rating:
Read Comments

Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
View the full recipe

 








 
Simply fill out the required fields to begin enjoying the benefits of FamilyTime.com – it’s fast and it’s free.
* required



 
 
Concerned about privacy? Rest assured, we never sell or share your personal information.
See our Privacy Policy.
//