Black Bean Chicken and Rice
Vegetarian: No
Flavor Profile: East Asian
Time to prepare: 1 hour
Difficulty level: Medium/Easy
Spicy level: Medium
Feeds: 2 voracious boys
Cost of Ingredients: 12$ CAD
The Ingredients
Base
- 1 cup of rice
- 3 thai chillis
- 1 Onion
- 1 zucchini
- 4 cloves of garlic
Meat
- 300 grams of chicken (roughly 1.5 chicken breasts)
Sauces and liquids
- 1/2 cup of coconut oil (Solid)
- Olive oil
- 1 lemon (3 tablespoons of lemon juice)
- 3/4 cup of milk
- 4 tablespoons of black bean sauce
Spices
- Pepper
- Salt
- Paprika
- Tumeric
- 1 teaspoon of ginger
1. Cut chicken into bit-sized bits. Season chicken with pepper, salt, and coat the chicken with a generous helping of olive oil
2. Begin to cook the rice as you usually would (high heat till boiling then bring to lowest heat for roughly 15 minutes. Then turn off the burner and move), however, add salt, pepper and a dash of turmeric to the rice and water for flavor and color before cooking.
3. As you are cooking the rice begin cooking the chicken. Set a saucepan to medium-high heat. Once it gets to temperature throw the chicken in and stir periodically, so it does not stick. Cook the chicken till it is cooked on the outside but still pink on the inside.
Set heat to medium-low and add 1/2 cup of paprika. Continue stirring for 2 minute
4. Add 1/2 cup of coconut oil and chopped-up onions (onions should be medium-sized cut), crushed and cut garlic. Stir for about 2 minutes
5. Add zucchini, and black bean sauce. Stir for a few minutes. Then add milk and lemon juice, thai chillis, and ginger. Cover for 20 minutes on low, occasionally uncovering to stir. Add salt pepper and paprika at own volition.
6. After 20 minutes uncover and let sit for a few minutes.
7. Serve with rice. 😀👍
