Julio's Delicatessen

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Recipe adapted from Rick Bayless Mexican Everyday

• 2 Tb canola oil
• 4 boneless, skinless chicken breast halves
• Salt
• 2.5 Tb ancho chile powder OR smoked paprika
• 1 white onion, diced
• 1 cup rice
• 4 garlic cloves, minced
• 1.5 cups chicken broth
• 1 15-oz can black beans, drained and rinsed
• ¼ cup chopped green onions
• Salsa or hot sauce for serving

50 minutes before serving – heat oil in a heavy pot over medium-high heat.  Season the chicken breasts on both sides with salt and 1 Tb of the ancho chile powder or smoked paprika.  Brown the chicken in a single layer – 3 min per side.  Remove from pot and transfer to a plate.

40 minutes before serving – add the onion and rice to the pot.  Stir for about 5 minutes until rice is opaque.  Add the garlic and the remaining ancho chile powder or smoked paprika.  Cook one minute, then add broth and 1 tsp salt.  Stir mixture and bring to a boil.  Reduce heat to medium low and rightly cover pot.  Cook for 10 minutes.  Cut the chicken into 1 inch cubes.

22 minutes before serving – uncover the pot; add the chicken and beans.  Re-cover the pot and cook another 12 minutes.

10 minutes before serving – uncover the pot; add the green onions.  Test a kernel of rice.  If it is done or nearly done, remove from heat, cover tightly, and allow to steam for 10 minutes.  Fluff the rice mixture and serve with salsa.