Chipotle Chicken Hominy Black Beans Recipes

HONEY-CHIPOTLE CHICKEN

Steps:

• Blend honey, garlic, and chipotle peppers in adobo sauce together in a food processor until smooth.
• Place chicken breasts in the bottom of a slow cooker and mix in honey-chipotle sauce.
• Cook in the slow cooker on Low for 5 hours.
• Transfer chicken to a bowl and shred using 2 forks. Return chicken to the slow cooker and stir in black beans.
• Continue to cook on Low until cooked through, about 30 minutes more.

RACH'S EASY CHEESY CHIPOTLE CHICKEN + BLACK BEAN BURRITOS WITH BACON

Steps:

• For the rice, combine the rice and stock in a pot, bring to a boil and reduce the heat to simmer, add a pinch of salt
• Add the spinach, juice of 1 lime, scallions, garlic and jalapeño to food processor and pulse to finely chop
• Cook rice 15 minutes, stir in the spinach, cook 3 minutes more, remove from heat, let stand 5 minutes and fluff with fork
• For the beans, in a medium skillet, heat oil, ½ turn of pan, over medium-high heat, add bacon and render the fat, add onions, jalapeño pepper and garlic, stir, add spices and stir again, add ½ cup water, let it absorb, add black beans and juice of 1 lime, and reduce heat to low
• For the chicken, heat a large skillet over medium to medium-high heat, melt butter and add the onion and garlic, season with salt and pepper, and stir to soften, add chipotle in adobo, add honey and stock, stir in crema and cheese, add chicken and heat through
• Char the tortillas in stainless skillet or over open flame on gas burner
• Build burritos: rice, beans, chicken in cheesy chipotle sauce, tuck in sides, wrap and roll tightly
• Halve the burritos

CHICKEN AND HOMINY SOUP

Steps:

• Heat oil in heavy large pot over medium-high heat. Add green onions, cumin, and paprika; sauté 5 minutes. Add broth, tomatoes with juice, chicken, and hot pepper sauce. Puree hominy with juice in processor or blender. Mix into soup; bring to boil. Reduce heat; simmer 15 minutes. Stir in cilantro. Ladle soup into bowls.

SPICY CHICKEN AND HOMINY MEXICAN SOUP

Steps:

• Heat oil in a large pot over medium-high heat. Add chicken, onion, chipotle peppers, garlic, and garlic salt; cook and stir until lightly browned, 5 to 8 minutes.
• Stir enchilada sauce, hominy, tomatoes, black beans, and water into the pot. Season with chili powder, cumin, oregano, cayenne pepper, salt, and pepper. Bring to a gentle boil. Cover and simmer until flavors combine, about 40 minutes. Garnish with cilantro.

BLACK BEAN AND HOMINY STEW

Steps:

• In a large saucepan, heat the olive oil until shimmering. Add the bell pepper, onion and garlic and cook over moderately high heat until the vegetables are just beginning to brown, about 4 minutes. Add the ham, cumin, coriander and chipotle and cook until the ham is lightly browned, about 3 minutes longer. Add the black beans, hominy and stock and bring to a boil. Simmer the stew over moderate heat until slightly thickened, about 10 minutes.
• Add the cilantro and season the stew with salt and pepper. Spoon the stew into deep bowls, sprinkle with the Cheddar and serve.

SQUASH AND CHIPOTLE CHILI WITH BLACK BEANS AND HOMINY

Steps:

• Heat 2 tablespoons oil in Dutch oven or heavy kettle over high heat. Brown the beef, one quarter at a time, adding oil as needed. Transfer to a bowl with a slotted spoon.
• Lower heat to medium-high, add remaining oil to pan and stir in onion, garlic and jalapenos. Season well with salt, and saute until softened, 5 to 10 minutes. Return beef to pan, and add broth, beer, chili powder and half the cumin and oregano. Bring to a boil, then reduce heat, and simmer, uncovered, until meat is very tender, 1 1/2 to 2 hours.
• Meanwhile, heat oven to 350 degrees. Halve and seed squash, and lay cut side down on baking sheet. Bake until very soft, about 1 hour. Cool, then scrape out flesh and mash coarsely.
• Add squash puree and remaining cumin and oregano to pot, and simmer 15 minutes. Add water if necessary to keep mixture moist. Chop 2 chipotles, and stir into pot with their sauce. Add black beans and hominy, and simmer 10 to 15 minutes longer. Chili should be stewlike rather than soupy. Taste, and add more chipotles and salt if desired. Serve in bowls garnished with sour cream and scallions.

CHIPOTLE CHICKEN AND BEANS

Steps:

• In a small saucepan, bring 1/2 cup water and broth to a boil. Stir in rice. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender., Meanwhile, cut each chicken breast half widthwise into six strips. Sprinkle with salt. In a large nonstick skillet coated with cooking spray, cook chicken for 5 minutes on each side or until lightly browned. Remove and keep warm. , In the same skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1/2 teaspoon drippings. In the drippings, saute onion until tender. Add garlic; cook 1 minute longer. Add the tomatoes, cumin and cinnamon; cook for 2 minutes. Stir in the cranberry sauce, chipotle peppers, lime juice and remaining water. Bring to a boil. , Return chicken to the pan. Reduce heat; cover and simmer for 6-10 minutes or until chicken is no longer pink. Remove and keep warm. Add rice and beans to the skillet; heat through. Serve chicken over bean mixture; sprinkle with bacon.

CHICKEN, BLACK BEAN, AND CORN SALAD WITH CHIPOTLE MAYONNAISE

Steps:

• In a large bowl toss together black beans, corn, chicken, cilantro, and red pepper. Set aside.
• In a small bowl stir together yogurt and chipotle mayonnaise and stir sauce into chicken mixture until well combined. Chill, covered, 1 hour for flavors to develop.
• Serve in avocado halves.
• Mince chipotle chile to a paste with 1/2 teaspoon of adobo sauce.
• In a bowl stir all ingredients together until combined well. Sauce may be made 1 week ahead and chilled, covered.