Chicken with Tomatillo, Rice and Beans

By cooksalot

From Mario Batali

Ingredients

• 1 1/2 cups canned black beans
• 2 tablespoons cumin
• 2 tablespoons salt
• 2 tablespoons oregano
• 2 tablespoons brown sugar
• 2 tablespoons black pepper
• 3 boneless chicken breasts
• 1 cup long grain white rice
• 1 tablespoon olive oil, plus 2 TB
• 1 red onion
• 1 teaspoon hot chili flakes
• 2 medium tomatillos
• 1/2 bunch cilantro
• 2 cloves garlic
• 4 ounces tomato paste
• 1 lemon

Preparation

Step 1

In a small bowl, combine cumin, salt, oregano, brown sugar and pepper and then sprinkle over thighs and place in a plastic bag to marinate overnight.
The next day, halve the onion and finely dice half. Thinly slice the other half and set the slices aside.
Rinse canned black beans in cold water. Heat the oil in a saute pan and add the diced onion and the chili flakes and cook until deep golden brown, about 4 minutes. Add the drained black beans and 4 cups of water and bring to a boil, then lower heat and simmer until tender, about 45 minutes. Season with salt and pepper and set aside.
Cook the rice according to package directions; it should take about 30 minutes.
Place the tomatillos, tomato paste, cilantro (save some for salad) and the garlic in a blender with 1 cup water and blend until smooth and set aside.
Heat a skillet over medium heat and add oil. Saute the chicken thighs until golden brown on the first side, then turn and cook 15 seconds. Add the blended tomatillo mixture, bring to a boil, lower the heat and simmer for five minutes
In a separate bowl, toss the sliced onion with the remaining cilantro and a pinch of salt
Serve two thighs on each plate with rice and beans and spoon some sauce over. Garnish with the red onion salad and a lemon wedge on each plat