 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
You could even grill this chicken on the outdoor grill rather than broiling it. Ingredients:
2 (14 1/2 ounce) cans diced tomatoes |
2 (15 1/4 ounce) cans kidney beans, drained |
4 tablespoons vegetable oil |
2 cloves garlic, peeled and finely chopped |
2 medium onions, peeled and finely chopped |
3 teaspoons ground cumin |
salt |
fresh ground pepper, to taste |
1/3 cup cilantro, chopped plus sprigs for garnish |
6 boneless skinless chicken breasts |
1 teaspoon curry powder |
6 cups hot cooked rice |
1/2 pint sour cream or 1/2 pint plain yogurt |
Directions:
1. Heat 2 Tbsp of vegetable oil in large frying pan.
2. Stir in chopped garlic, cumin and onions.
3. Cook for 5 minutes over medium heat.
4. Stir in kidney beans and diced tomatoes.
5. Cook over medium heat for 5 to 10 minutes, stirring occasionally.
6. Season to taste with salt and pepper.
7. Stir in chopped cilantro.
8. Keep warm.
9. Brush chicken breasts with remaining 2 Tbsp oil, sprinkle with curry powder, salt and pepper.
10. Grill under broiler, turning occasionally, until no longer pink inside (about 20 minutes).
11. Slice chicken breasts and serve over rice, topped with kidney bean-tomato mixture.
12. Add dollop of sour cream on each serving.
13. Garnish with cilantro sprigs.
|
|