Chicken with Black Bean Chipotle Chili and Rice

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.

Chicken with Black Bean Chipotle Chili and Rice

Recipe by Barry C. Parsons

Simply roasted chicken pieces simmered in spicy black bean chipotle chili and served over plain rice. A great comfort food meal.

Prep time: Approximately 15 minutes
Cook time: 1 hour 15 minutes
Total time: 1 1/2 hours
Yield: 6 servings
Ingredients

• One whole, 3 lb chicken, cut in individual pieces
• salt and pepper 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 gground chipotle powder (or more to taste)
• 1/2 tsp ground black pepper
• 1 tsp salt

Cooking Directions

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.

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.

Chicken with Black Bean Chipotle Chili and Rice

Recipe by Barry C. Parsons

Simply roasted chicken pieces simmered in spicy black bean chipotle chili and served over plain rice. A great comfort food meal.

Prep time: Approximately 15 minutes
Cook time: 1 hour 15 minutes
Total time: 1 1/2 hours
Yield: 6 servings
Ingredients

• One whole, 3 lb chicken, cut in individual pieces
• salt and pepper 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 gground chipotle powder (or more to taste)
• 1/2 tsp ground black pepper
• 1 tsp salt

Cooking Directions

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.