Classic Mexican Beans&Chicken with Ancho Chile
The wonderful thing about cooking is that the excitement from trying something new never outweighs the comfort of home cooking. We all go back to our roots, to what feels familiar and to what we grew up with. Sometimes we get tired of our usual menus and want to explore and create new recipes but we always end up back home. It's this realization that made us think of our roots and inspired this blog's recipe.
This dish really hits home for so many of us. It is embodied with the word tradition all over it. We found that it is one of our moms’ go to lunch ideas. Therefore, we decided to share it with you. So to cut off the suspense, here we bring to you our Classic Mexican Beans and Chicken recipe. However, it wouldn’t be an Ole Rico recipe without one of our peppers, so we added Ancho chile to give it that extra flavor. It tastes just like home. We hope you like it!
Beans and Chicken with Ancho Pepper
3 garlic cloves
1/2 tsp ground cumin and black pepper
1 skinless chicken breast
2 dried ancho peppers
Remove the stems and seeds from the chile ancho.
Cut the onion and tomato into small pieces.
In a large pan on high, heat 1 tbsp oil. Add a layer of ground cumin, black pepper, and dried oregano
Place the chicken on the pan and add a layer of seasoning on top of it. Toast for 2 minutes on each side until browned.
Transfer the chicken to the side on a plate.
On the same pan add more oil and place inside the dried ancho, tomato, and onion.
Stir until it browns then place the chicken bank into the pan. Let it cook for 5 to 10 minutes.
Meanwhile, grab a plate and add the black beans on the side.
Once it's ready add the chicken to the plate (Opt. add lime on the chicken).
Enjoy your delicious chicken with a touch of chile ancho and oregano.
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