Black Beans and Rice with Chicken and Apple Salsa – GFCFSF

FacebookTwitter

Black Beans and Rice with Chicken and Apple Salsa - GFCFSF

1 cup chopped peeled Granny Smith apple
1/2 cup chopped cilantro, divided
1/3 cup finely chopped red onion, divided
1 teaspoon (or more) fresh lime juice

1/3 cup finely chopped red pepper
2 tablespoons oil
3 garlic cloves, minced
1 1/2 teaspoons chili powder
1 teaspoon ground coriander
3/4 teaspoon cumin
2 15-ounce cans black beans, rinsed and drained
Kosher salt and freshly ground black pepper

4 cups cooked organic rice
1 whole chicken, 3-4 pounds
3 cups chicken broth (from boiling chicken)

For Apple Salsa:
Combine apple, 1/4 cup chopped cilantro, 2 tablespoons onion, and 1 teaspoon lime juice in a small bowl; toss to coat. Set apple salsa aside.

Rinse chicken, place breast-side down in pot and cover with water. Boil until cooked through, about an hour. Remove chicken to bowl and let cool. When cool, pick meat off bones, discard bones and skin. Shred meat. Boil water down until it is about 3 cups.

Combine remaining onion, red pepper, and oil in a large skillet. Cook over medium heat, stirring often, until completely softened, 6–7 minutes. Add garlic and next 3 ingredients; stir constantly for 2 minutes. Stir in broth and beans; bring to a boil. Reduce heat to medium; simmer briskly, mashing some of the beans with the back of a spoon and stirring often, until sauce is thickened, 8–10 minutes. Season with salt, pepper, and more lime juice, if desired. Stir in chicken.

Divide rice among plates. Top with chicken-bean sauce and apple salsa. Garnish with remaining 1/4 cup cilantro and lime wedges.