Chicken With Black Bean And Avocado Salsa Recipes

CUBAN BLACK BEANS CHICKEN WITH RICE

Steps:

• Preheat your oven to 400 degrees F.
• Follow the recipe for salsa avocado roast chicken skilletand roast the chicken.
• In the meantime, cook the rice. Place a pot over medium-high heat and add in the butter (or olive oil), then add in the rinsed rice and sauté the rice in the butter for at least 1 min and up to 2 mins. Then add in the salt and water.
• Bring the mixture to a boil, and then lower the heat to the lowest setting on your stove. Cover the pot and allow the rice to cook for about 30 mins until all water is absorbed and the rice is tender.
• **If using wild rice, black or brown rice, make sure the rice is soaked for 30 mins prior to cooking.
• In the meantime, start with the beans. Add the olive and start sauteeing the onions and bell peppers in a deep skillet or cast iron pan over medium-high heat. Add a pinch of salt and sauté for about 2-3 mins until the veggies are softened.
• At that point add in the garlic and cilantro and sauté for another min. Then add in the beans, spice, and stock and bring the mixture to a boil.
• Lower the heat to a simmer and let the beans soak up all the flavors and cook for about 5 mins more until the sauce starts to thicken up.
• Finish off the beans by adding the vinegar and cilantro. Turn off the heat and keep the beans covered until ready to serve.
• Make the avocado creme by pulsing all ingredients together, follow the recipe in this Mexican style lentil detox salad.
• To serve, place the rice on a side, the chicken on the other side and the beans in the middle overlapping on both sides.
• Drizzle avocado creme on a side, the salsa on the other, hot sauce and sour cream on the corner.

FIESTA CHICKEN AND BLACK BEANS

Steps:

• Heat 1 tbsp. oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, flipping once, until golden brown on both sides and cooked through, 5- 7 minutes. Transfer chicken to plate; tent with foil to keep warm.
• Heat remaining oil in skillet. Add onions and peppers. Cook, stirring, until tender, about 5 minutes. Stir in black beans and corn. Continue cooking until warmed through, about 2 minutes. Remove pan from heat. Stir in avocado, lemon juice and cilantro until combined.
• Divide chicken among serving plates; top with black bean mixture. Serve warm.

CHICKEN AND BLACK-BEAN GUACAMOLE TOSTADAS

Steps:

• Place avocado in medium bowl. Add lime juice and mash until almost smooth. Mix in beans and green onions. Season guacamole to taste with hot sauce, salt and pepper.
• Combine shredded chicken, tomato, cilantro and cumin in small bowl. Season chicken mixture to taste with lime juice, salt and pepper.
• Arrange tostada shells on plates. Top with lettuce, guacamole and chicken mixture. Sprinkle with goat cheese. Spoon salsa over and serve.

BLACK BEAN AVOCADO SALSA

Steps:

• Mix black beans, corn, tomatoes, red bell pepper, jalapeno pepper, cilantro, red onion, lime juice, vinegar, salt, and black pepper in a bowl; fold avocado into the mixture. Cover bowl with plastic wrap, putting it right on top of salsa; chill at least 2 hours.