Monday

Chicken Tenders with Black Beans and Rice

A few of the dishes I put up may get a reaction of "This is considered gourmet?"
In my world, freshly made food  always deserves recognition and I would be remiss not to share these quasi gourmet recipes with you as well as the others.
The comfort food my family gravitate to often includes these. I had a friend while living in Brooklyn who would make this next dish with lovely flavors. Her family didn't have a lot of money, so it was intriguing to me how she made it seem like a meal for kings! I was inspired to make it for my family and it immediately became a hit. I modified it in using tenders instead of whole chicken pieces, but that means I can freeze extras if there are any and use them for salads or another meal.

I used Red and White Kidney Beans here


Feeds 6

Ingredients

Chicken for 6 ( either pre-cut into strips or hand cut from breasts)
5 cups all purpose flour
1 1/ 2 cups of bread crumbs
5 eggs whisked
4 cups of frying oil
Seasoning for your flour (I think my new favorite is All Spice,sea salt and fresh cracked pepper, or try cumin, black pepper, garlic powder, and onion powder, add to taste)
3 cups of rice
4 cups of black beans ( See how to prepare beans from dried in the recipe for  Bean Burritos under Mexican) dried or canned
2 cups of shredded cheese
Butter for your rice
Sea salt and black pepper

Prepare

* Put your rice on to cook, when done take off heat and leave covered
* Heat up your beans and set aside covered
* In a deep pan or wok, heat up your frying oil
* Alternate your chicken stripes into the egg mixture and then the flour/bread crumbs mixture making sure you coat really well
* Add your strips to the hot oil and cook until golden brown, turning once with tongs
* Place on a platter lined with paper towel
* Place your rice, butter if desired and then beans and sprinkle some cheese, salt and pepper if desired

* Give each person 3 to 4 chicken strips to start.



TRY ALL KINDS OF BEANS!!
Use Rice Flour and make rice cracker " bread crumbs"  for Gluten free!
Bake at 375 for 30 minutes to make it lighter!

2 comments:

Anonymous said...

Great post! I’m looking to make some changes in my own eating habits and learning to cook, so I appreciate your insight a lot! Thank you. I recently stumbled upon this blog like I did yours and I thought your readers may appreciate it: http://burisonthecouch.wordpress.com/2010/11/04/food-for-thought/

I’ve started to look for blog help more regularly and I think I’m going to add your blog to my list as well. Thanks for the post!

-Amy

Eating Smart (Tracy) said...

Love your recipes Becca, keep 'em coming! I have an award for you on my blog! Have a great week!

Serving sizes and this sight.....

As many of you have come to realize, I am usually making huge amounts of food and alot of times for more than just my family. However, I would be horrified to think that someone who was living alone, or with only a couple people in their home would feel discouraged about this..
Simply use division for most of these recipes if they are too big. With the exception of baking, which requires a fair amount of science, these recipes can be adjusted and modified with ease! And if you feel stuck, either leave me a comment or email me and I will try to respond to you as soon as I can.
Thanks fellow foodies, hope you eat something yummy today and enjoy the fact that you didn't spend lots of money at a high end restaurant!

Enjoy! I love to hear from you all!

Rebecca Turrigiano

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