1.5 lbs. of boneless chicken, pork or beef – cut into large bite size cubes
1 generous tablespoon chili powder
1 teaspoon cumin
1.5 teaspoons oregano
1/4 teaspoon cayenne pepper
Salt
Olive Oil
1 large bell pepper – chopped (optional)
1 large or 2 medium onions – chopped
3 large garlic clove – chopped
1 14 oz. can diced or whole peeled tomato
2 14 oz can black beans – rinsed and drained
2 cups rice
4 cups chicken stock
1/2 bunch chopped fresh cilantro
1 bunch scallions, chopped
In a stainless steel bowl, combine cut up chicken, chili powder, cumin, cayenne, and season well with salt. Heat a heavy duty extra large skillet or a Dutch oven over medium heat and a coating of oil. Add chicken in batches and brown on all sides, do not overcrowd the pan. Remove all chicken. Add the onions, peppers and a little more oil to coat. Sweat vegetables over medium heat, adding salt, pepper and garlic after a few minutes. When softened add tomato, chicken, black beans, rice and stock. Combine well and bring to a boil. Lower the heat to simmer and cover for 15 minutes.
Shortly before serving add the scallions and the cilantro. Enjoy! Serves 6-8
