Chipotle Chicken and Black Bean Salsa {A Recipe}
This is a {cheater} recipe for the meal my good friend Christiana and I made for our senior
meal at Cornerstone Bible Institute. This meal was what made Isaac say
{in his mind} “I’m going to marry this girl!” {Well, not in so many words, but
he sure did like it!}
Because I made the original meal close to 4 years ago and haven’t made it since, the recipe got lost somewhere in all my computer files. But…I remember the gist of how the recipe went, so here’s what I came up with the other day as an imitation to that original killer, spicy hot recipe that burned all the way down to the stomach, but oh, was it ever good!
- Chipotle Chicken:
2 boneless, skinless chicken breasts, cut into strips
1 egg
1/4 - 1/2 cup milk
2-3 teaspoons chipotle peppers in adobo sauce (if you happen to get chunks of pepper, just make sure it is finely chopped!
Mix together in a shallow dish. Set aside.
1-2 c. flour
Salt and pepper
Paprika (optional)
thyme/parsley/oregano (or any other spice you like to add to your fried-chicken dipping flour)
Mix together in another shallow dish.
Dip the chicken into the flour mixture, then the egg, and once again, the flour mixture. (I haven’t perfected how to get the crispiest crunchy coating on fried chicken, but this is how I did it this time, and it turned out pretty good.)
Place the chicken in a frying pan with some oil and fry until done. You may occasionally need to add more oil. (I’m not going to tell you how long the chicken needs to fry on each side and how much oil you’ll need--I’m assuming can use your common-cooking-sense to figure that one out.)
In the meantime…
- Cook rice (However much you think you and your family will eat. I usually do more or less 2 cups for the two of us, depending on how much leftover rice I want.)
- Make bean salsa:
2 cups black beans, drained
1 can corn
1 tomato, chopped
1/4 to 1/3 cup onion (can also add some green onions, if you want)
Cilantro, chopped
1 tablespoon olive oil (or EVOO, if you prefer)
2 tablespoons vinegar
1/2 teaspoon chicken bullion/salt
1 tablespoon sugar
1 tablespoon mustard
1 tablespoon chili powder or cumin
1/2 teaspoon oregano
Dash of tabasco sauce
Mix all the ingredients together and refrigerate.
This is one of those recipes where you shake a little of this, and a little of that until it “tastes just right” so feel free to change up the measurements if you think they need changing!
- Make Chipotle Sauce:
1/2 cup Ranch dressing
1 tablespoon lime juice
1-2 tablespoons chipotle peppers in adobo sauce, finely chopped.*
Mix all together.
*If you’ve never used chipotle peppers in adobo sauce, be prepared: they are quite hot! If you’re not into spicy stuff, you may want to add a little bit at a time. I added quite a bit of the adobo sauce to this mixture, and it was pretty hot. On it’s own, this sauce has some heat, but when you mix it with the chicken, rice, and bean salsa, it tames down a lot.
Once everything is done, pull up a chair and pile on the rice, chicken, bean salsa, and chipotle sauce! Be prepared for some yumminess!
(By the way, this recipe looks like it’s a lot of work, but it really isn’t that much fuss for a good meal. I think it took about 45 minutes from start to finish.)
Because I made the original meal close to 4 years ago and haven’t made it since, the recipe got lost somewhere in all my computer files. But…I remember the gist of how the recipe went, so here’s what I came up with the other day as an imitation to that original killer, spicy hot recipe that burned all the way down to the stomach, but oh, was it ever good!
- Chipotle Chicken:
2 boneless, skinless chicken breasts, cut into strips
1 egg
1/4 - 1/2 cup milk
2-3 teaspoons chipotle peppers in adobo sauce (if you happen to get chunks of pepper, just make sure it is finely chopped!
Mix together in a shallow dish. Set aside.
1-2 c. flour
Salt and pepper
Paprika (optional)
thyme/parsley/oregano (or any other spice you like to add to your fried-chicken dipping flour)
Mix together in another shallow dish.
Dip the chicken into the flour mixture, then the egg, and once again, the flour mixture. (I haven’t perfected how to get the crispiest crunchy coating on fried chicken, but this is how I did it this time, and it turned out pretty good.)
Place the chicken in a frying pan with some oil and fry until done. You may occasionally need to add more oil. (I’m not going to tell you how long the chicken needs to fry on each side and how much oil you’ll need--I’m assuming can use your common-cooking-sense to figure that one out.)
In the meantime…
- Cook rice (However much you think you and your family will eat. I usually do more or less 2 cups for the two of us, depending on how much leftover rice I want.)
- Make bean salsa:
2 cups black beans, drained
1 can corn
1 tomato, chopped
1/4 to 1/3 cup onion (can also add some green onions, if you want)
Cilantro, chopped
1 tablespoon olive oil (or EVOO, if you prefer)
2 tablespoons vinegar
1/2 teaspoon chicken bullion/salt
1 tablespoon sugar
1 tablespoon mustard
1 tablespoon chili powder or cumin
1/2 teaspoon oregano
Dash of tabasco sauce
Mix all the ingredients together and refrigerate.
This is one of those recipes where you shake a little of this, and a little of that until it “tastes just right” so feel free to change up the measurements if you think they need changing!
- Make Chipotle Sauce:
1/2 cup Ranch dressing
1 tablespoon lime juice
1-2 tablespoons chipotle peppers in adobo sauce, finely chopped.*
Mix all together.
*If you’ve never used chipotle peppers in adobo sauce, be prepared: they are quite hot! If you’re not into spicy stuff, you may want to add a little bit at a time. I added quite a bit of the adobo sauce to this mixture, and it was pretty hot. On it’s own, this sauce has some heat, but when you mix it with the chicken, rice, and bean salsa, it tames down a lot.
Once everything is done, pull up a chair and pile on the rice, chicken, bean salsa, and chipotle sauce! Be prepared for some yumminess!
(By the way, this recipe looks like it’s a lot of work, but it really isn’t that much fuss for a good meal. I think it took about 45 minutes from start to finish.)
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