Mango Black Bean Chicken Bowls
Ingredients
- Mango Peach Salsa
1 ripe mango, chopped
1 ripe peach, chopped
1 red bell pepper, chopped
1/2 diced red onion
1 jalapeno, diced
2 cloves garlic, diced
1/4 cup cilantro, chopped
juice of 1 lime
- Chicken
juice of 1 lime
2 tablespoons canola oil
1 garlic clove, minced
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon chili powder
1 pound boneless skinless chicken thighs
- Black Beans
1 cup dried black beans
1/4 white onion, chopped
1 tablespoon olive oil
1 teaspoon cumin
1/2 teaspoon oregano
1 teaspoon salt (to start)
Directions
- Mango Peach Salsa
- Combine all ingredients and refrigerate until ready to use.
- Chicken
- In a large shallow bowl, combine lime juice, oil, cumin, chili powder and salt and mix together. Add the chicken thighs and allow to marinate for 30 minutes.
- Heat a large skillet over medium-high heat. Sear the chicken on both sides until golden brown, about 8 minutes per side. Transfer the chicken to a plate to rest then slice into strips.
- Black Beans
- Check the beans for debris, and rinse in several changes of water.
- Saute aromatic vegetables in olive oil.
- Add the dried beans and enough liquid to cover by about 2 inches.
- Bring the pot to a rapid boil for 10 to 15 minutes.
- Lower the heat to a gentle simmer until the beans are done, between 1 hour and 3 hours. If the bean-cooking water starts to get low, add hot water.
- Salt when the beans are just starting to turn soft.