Rice Ingredients
•4 Tablespoons canola oil
•1 Yellow onion, chopped
•3 Cloves garlic, minced
•2 3/4 Cups chicken stock
•1 Teaspoon turmeric
•1 Teaspoon ground cumin
•1 1/2 Teaspoons salt
•1/4 Teaspoon fresh-ground black pepper
•1 1/2 Cups long-grain rice
•1 Bay leaf
•1 2/3 Cups canned black beans, drained and rinsed
•1 Red bell pepper, chopped
•2 Tomatoes, diced
•1 Tablespoon wine vinegar
•1/4 Cup chopped fresh parsley
•2 Tablespoons cilantro
•1 Lime, quartered, for serving (optional)

Rice Directions
Heat a medium size saucepan and add 2 tablespoons of oil, onions and garlic. Cook until onions are soft. Add 3 tablespoons of chicken stock, turmeric, cumin, 1 teaspoon of salt, black pepper and rice. Stirring frequently, cook for 2 minutes. Add the rest of the chicken stock and bay leaf and give it one final stir. Bring to a boil. Reduce the heat to low and cover. Let it simmer undisturbed for about 20 minutes or until the rice is done. Remove the bay leaf.
In the meantime, heat a skillet and add 1 tablespoon of oil and bell pepper. Sauté for about 2 minutes and add beans. Season with salt and pepper. In a large bowl, add the rice, beans, bell peppers, beans, tomatoes, 1 tablespoon of oil, vinegar, parsley, cilantro salt and pepper. Toss until combine. Don’t over mix or the rice will get mushy and gummy. Squeeze lime over the rice. Top with fried chicken (recipe below).

Fried Chicken Ingredients
•1 1/2 Pounds chicken breast
•2 Cups buttermilk
•1/4 Cup water
•2 Teaspoons hot sauce (I use Frank’s Red Hot Sauce)
•3 Cups flour
•1 Tablespoon kosher salt
•Black pepper to taste
•1 Tablespoon granulated garlic
•1 Teaspoon onion powder
•1 Teaspoon paprika
•1 Teaspoon cayenne
•1 Teaspoon cumin
•4 Cups canola oil for frying

Fried Chicken Directions
Line a plate with paper towels. Set aside. Rinse the chicken pieces and pat dry with paper towels. Cut into 2-inch strips. In a bowl, whisk together the buttermilk, water and red pepper sauce. Add the chicken and swirl it around to make sure the chicken is thoroughly coated. Cover it and let it soak for at least 4 hours. For best results, refrigerate overnight. In a shallow dish, combine flour, salt, pepper, granulated garlic, onion powder, paprika, cayenne and cumin. Mix until thoroughly combined. Dredge 2 or 3 chicken strips at a time in the flour mixture until thoroughly coated. Shake off excess and dip it in the buttermilk mixture. Dredge again in the flour mixture. Place on wax paper. Repeat with the rest of the strips. Pour oil into a large skillet and heat to 350 degrees. Add the chicken strips in a single layer. Don’t fry too many at time. The oil temperature will drop. Fry for 4-5 minutes, then turn the piece over and fry for another 4-5 minutes. Fry until golden brown. Add more oil if necessary.
Place the fried chicken on the plate lined with paper towels. Putting It All Together. Place the fried chicken on top of the yellow rice with black beans and serve. Top with cilantro.
Source: Chef Tony Teems 


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