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The Unmanly Chef

Southwestern Braised Chicken Breast with Red Beans

The beans provide a nice balance to the meal and provide a great fiber source for your lunch during the week.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 4
Course: Lunch/Dinner
Cuisine: Tex-Mex
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Plate with some cheddar cheese and sour cream.
  5. Enjoy!