Kip met zwarte bonen Chipotle Chili en rijst

Chicken with Black Bean Chipotle Chili and Rice

This is one of my son’s preferred comfort food meals. There are no worries about throwing out leftovers with this delicious dinner, the resident teenage appetites have even been known to warm this up for breakfast the next morning.

When serving both meat eaters and vegetarians for dinner, this is also a very useful dish because the chili is essentially vegetarian anyway and except for the last of the cooking time it does not come into contact with the roasted chicken pieces. It’s therefore very easy to separate as many servings of the chili as necessary before pouring the remainder over the chicken for the meat eaters. Recipes like this make it so simple to navigate such different dietary restrictions… and deliciously so too.

Kip met zwarte bonen Chipotle Chili en rijst

Chicken with Black Bean Chipotle Chili and Rice

A versatile meal that can be made easily made to accommodate Vegetarians at the table too.

Course:

Dinner

Servings: 6

Author: Barry C. Parsons

Ingredients

  • One whole
    3 lb chicken, cut in individual pieces
  • salt and peppe to season
  • Aprox. 1 tbsp chili powder to season the chicken
  • 3
    tbsp
    olive oil
  • 3
    cloves
    minced garlic
  • 1
    medium red onion
    finely diced
  • 1
    cup
    tomato sauce
  • 4
    cups
    canned diced tomatoes
  • 1
    red bell pepper
    diced
  • 1
    cup
    frozen sweet corn
  • 1
    large can black beans
    rinsed
  • 1
    tbsp
    cumin
  • 2
    tbsp
    chili powder
  • 3
    tbsp
    molasses or 4 tbsp brown sugar
  • 2
    tsp
    ground chipotle powder
    or more to taste
  • 1/2
    tsp
    ground black pepper
  • 1
    tsp
    salt

Instructions

  1. Preheat the oven to 375 degrees F.

  2. Season the chicken pieces with sat and pepper and sprinkle with chili powder.

  3. Roast for 45 minutes on a baking sheet. Don’t crowd the pieces too closely, there should be space between them.

  4. In a large pot heat the olive oil over medium heat.

  5. Add the garlic and red onion and cook until the onions soften.

  6. Add all of the remaining ingredients and simmer slowly for about 45 minutes.

  7. Transfer the roasted chicken pieces to a large casserole dish or roasting pan. Pour the cooked chili over the chicken, cover and return to the oven for 20-30 minutes.

  8. Serve over plain steamed rice.

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Kip met zwarte bonen Chipotle Chili en rijst

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