Mexican Flavored Chicken over White Beans

Total Time:
45 min
25 min
20 min

about 4 to 6 servings

  • 4 boneless skinless chicken breasts
  • 3 tablespoons chipotle powder
  • Salt
  • 2 tablespoons lime juice
  • Olive oil
  • 3 smoked jalapenos, halved and seeds removed
  • 4 chorizo links, sliced
  • 1/2 cup Cactus Salsa, recipe follows
  • 1/4 cup Pico de Gallo, recipe follows
  • 20 littleneck clams
  • 1 roasted poblano, cleaned, seeds removed and sliced
  • 2 tablespoons tequila
  • 1 recipe White Beans, recipe follows
  • White Beans:
  • 1 pound dried white beans
  • 1 link chorizo, cut in 1/2
  • 1 ancho chile
  • 1 lime, juiced
  • 1 tablespoon blanco tequila
  • Salt and freshly ground black pepper
  • Place the chicken breasts in a large bowl and season on both sides with the chipotle powder, salt, to taste, and lime juice. In a large saute pan or paella pan over medium-high heat, add about 3 tablespoons olive oil. Once heated, add the seasoned chicken and sear on both sides until golden brown. Add the jalapenos and chorizo and cook for about 6 minutes. Flip the chicken again and add the Catcus Salsa and Pico De Gallo and cook for another 6 minutes. Next add the clams, roasted poblanos and tequila. Cover pan with a lid and cook until the chicken is cooked through and the clams are opened. Serve over the White Beans.

White Beans:
  • If you have a pressure cooker, place all the ingredients into the pressure cooker and cover with water. Cook for 45 minutes to 1 hour. Remove and season with salt and pepper, if needed.

  • Otherwise, cover the white beans with water by about 2-inches in a large bowl and allow to soak at least overnight. Drain the beans, place into a medium saucepan with the remaining ingredients, and cover again with water by about 2-inches and simmer for 3 hours or until tender.

  • Yield: about 6 to 8 servings

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