Mexican Flavored Chicken over White Beans

  1. Place the chicken breasts in a large bowl and season on both sides with the chipotle powder, salt, to taste, and lime juice.
  2. In a large saute pan or paella pan over medium-high heat, add about 3 tablespoons olive oil.
  3. Once heated, add the seasoned chicken and sear on both sides until golden brown.
  4. Add the jalapenos and chorizo and cook for about 6 minutes.
  5. Flip the chicken again and add the Catcus Salsa and Pico De Gallo and cook for another 6 minutes.
  6. Next add the clams, roasted poblanos and tequila.
  7. Cover pan with a lid and cook until the chicken is cooked through and the clams are opened.
  8. Serve over the White Beans.
  9. If you have a pressure cooker, place all the ingredients into the pressure cooker and cover with water.
  10. Cook for 45 minutes to 1 hour.
  11. Remove and season with salt and pepper, if needed.
  12. Otherwise, cover the white beans with water by about 2-inches in a large bowl and allow to soak at least overnight.
  13. 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.
  14. Yield: about 6 to 8 servings

chicken breasts, chipotle powder, salt, lime juice, olive oil, chorizo links, cactus salsa, littleneck clams, poblano, tequila, white beans, white beans, chorizo, chile, lime, blanco tequila, salt

Taken from www.foodnetwork.com/recipes/emeril-lagasse/mexican-flavored-chicken-over-white-beans-recipe.html (may not work)

Another recipe

Switch theme