Mexican Grilled Chicken Breasts With Pinto Beans


Ingredients


  • Chicken Breast, 12, lb
  • Ancho Chile Paste, 1/2, Cup
  • Garlic, 5, Clove Chopped
  • Lime Juice, 3, Large
  • Olive Oil, 3/4, Cup
  • Salt, 1, To Taste
  • Pepper, 1, To Taste
  • Cilantro, 1/4, Cup Chopped
  • Pinto Bean, 4, Cup with Liquid
  • Bacon, 3, Slice Canadian Diced
  • Onion, 1, Small Diced
  • Pepper, 1, Small Green Chopped
  • Chili Powder, 1, Tsp

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Non Vegetarian

Origin : Mexico

Diet : A BloodType

Cooking Time

  • 30 Min

Preparation Time

  • 10 Min

(3.9/5)

Properties


No Properties Available.

Methods


  1. place chicken in a large non metal casserole dish. Mix marinade ingredients together and spoon over the chicken. let marinate several hours or overnight covered tightly. When ready to cook, place chicken on hot charcoal grill near the heat source or under a preheated broiler. grill 3 minutes on each side. then lower the rack on broiler or raise the rack on the grill, cook until chicken is just cooked through. Baste occassionally. For beans: Take 2/3 cup of beans and 1 1/2 cups of cooking liquid set aside. In a large nonstick skillet, heat the oil and add garlic. Saute over medium heat, add canadian bacon, and cook for 2 minutes. add onions and bell pepper, cook until onion begins to color about 8 minutes. add reserved beans and mash with potato masher. Add reserved liquid or more if needed and bring to boil. Lower heat and simmer for 1 minute. add chili powder, salt and pepper. stir in remaining cooked beans, stir and cook over low heat for 5 minutes until hot and thick. If too dry add some liquid.

Ingredients


  • Chicken Breast, 12, lb
  • Ancho Chile Paste, 1/2, Cup
  • Garlic, 5, Clove Chopped
  • Lime Juice, 3, Large
  • Olive Oil, 3/4, Cup
  • Salt, 1, To Taste
  • Pepper, 1, To Taste
  • Cilantro, 1/4, Cup Chopped
  • Pinto Bean, 4, Cup with Liquid
  • Bacon, 3, Slice Canadian Diced
  • Onion, 1, Small Diced
  • Pepper, 1, Small Green Chopped
  • Chili Powder, 1, Tsp

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