Ah chicken breast, the vanilla of the protein world. It can be flavorless and chewy if prepared incorrectly. But the trick in my opinion for a chicken breast is to kill it with flavor. Let the chicken booby be the vessel for the flavors you want it to have.
So how do you make the chicken breast a vessel for your flavors? Braise it. Slow cook it (if you use a crock pot, I don’t). By braising it you can build rich flavors.
This recipe allows the chicken breast to become so tender you can simply pull it apart. I made a southwestern sauce for this dish because I love the flavors Tex-Mex spices bring to chicken. Also if you want to make this into a burrito you have the perfect main component already done.
The beans provide a nice balance to the meal and provide a great fiber source for your lunch during the week.
Recipe
Ingredients
3 Chicken Breasts
2 Cups of Beans (I used dried, but you can use canned if you so choose, if you use dried, do not soak them here’s why)
2 Diced Tomatoes
1 Diced Onion
1 Tbsp. Cumin
2 Tsp. Chili Powder
1 Tbsp. Salt
4 Tbsp. Lime Juice
3 Cups of Chicken Broth
2 Tbsp. of Cooking Fat ( I used bacon fat)
Method
Brown your onions in 1 Tbsp. of the fat. Then add your tomatoes. Cook these down, then add your spices. Once the mixture is cooked down, pour it into a blender and puree the ingredients.
Next brown your chicken breasts with the other Tbsp. of fat. Brown each side of the breasts, then re-add your mixture to the pot. Add 2 Tbsp. of lime juice to the mixture and slow cook for 3 to 4 hours.
While this is going on, add your beans, lime juice, and chicken broth to a pot. Cook the beans over 3 to 4 hours, they are ready once you can easily press down on the beans. Please note, if you are using canned beans, you only need to cook them for 45 minutes to an hour.
Plate with some cheddar cheese and sour cream.
Enjoy!
- 3 Chicken Breasts
- 2 Cups of Beans (I used dried, but you can use canned if you so choose, if you use dried, make sure you soak them for 3 hours)
- 2 Diced Tomatoes
- 1 Diced Onion
- 1 Tbsp. Cumin
- 2 Tsp. Chilli Powder
- 1 Tbsp. Salt
- 4 Tbsp. Lime Juice
- 3 Cups of Chicken Broth
- 2 Tbsp. of Cooking Fat ( I used bacon fat)
- Brown your onions in 1 Tbsp. of the fat. Then add your tomatoes. Cook these down, then add your spices. Once the mixture is cooked down, pour it into a blender and puree the ingredients.
- Next brown your chicken breasts with the other Tbsp. of fat. Brown each side of the breasts, then re-add your mixture to the pot. Add 2 Tbsp. of lime juice to the mixture and slow cook for 3 to 4 hours.
- While this is going on, add your beans, lime juice, and chicken broth to a pot. Cook the beans over 3 to 4 hours, they are ready once you can easily press down on the beans. Please note, if you are using canned beans, you only need to cook them for 45 minutes to an hour.
- Plate with some cheddar cheese and sour cream.
- Enjoy!
