| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 6 |
|
Boneless; skinless chicken thighs, (about 1-1/2 pounds) I used chicken breasts (up to 8) |
| 2 |
tb |
Olive oil |
| 1 |
|
Clove garlic; minced |
|
|
Salt and pepper to taste |
| 1 |
cn |
(16 ounces) black beans; drained and rinsed |
| 2/3 |
c |
Thinly sliced scallions; green tops included |
| 1 |
|
Medium-size tomato; peeled and diced |
| 1/2 |
c |
Chopped red bell pepper |
| 1 |
|
Clove garlic; minced |
| 2 |
tb |
Cider vinegar |
| 1 |
ts |
Sugar |
| 1/2 |
ts |
Ground cumin; (up to 1) |
| 4 |
oz |
Monterey jack cheese |
|
|
Hot; cooked yellow rice |
INSTRUCTIONS
RELISH
Place chicken between sheets of plastic wrap and pound with meat mallet to
1/4-inch thickness (I didn't do this). Heat oil in large skillet and brown
chicken on all sides, about 12 minutes. Add 1 clove garlic and cook 2 to 3
minutes or until chicken is fork-tender and opaque. Season chicken with
salt and pepper and place in single layer in casserole. Set aside and keep
warm.
Preheat oven to 400 degrees F.
To make relish, place beans, scallions, tomato, bell pepper, 1 clove
garlic, vinegar, sugar, cumin, salt, and pepper in bowl and stir to
combine. Spoon over chicken and sprinkle with cheese. Bake in preheated
oven 10 to 15 minutes or until hated through. Serve with yellow rice.
Posted to EAT-L Digest by Al & Diane Johnson <johnson@NEGIA.NET> on Feb 6,
1998
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