Saturday, June 29, 2013

Our Cantina

Sometimes we like to invent new recipes. Here is one I thought up while snoozing on the train ride home from work. It utilizes ingredients that will almost always be on hand, since everything but the toppings can be stored in the pantry or the freezer.

Cantina Chicken and Couscous
Makes 5 servings
(Or 3 if your family eats like mine)

1 C Mediterranean couscous blend
1 3/4 C water
1/4 tsp cayenne pepper, divided
1/2 yellow or red onion (or both combined)
1 clove garlic, diced
1 Tb olive oil
1 tsp Stubbs Spice Rub for chicken
1 chicken breast
1 can pinto beans, rinsed and drained
1 can diced tomatoes, drained. 
Fresh corn kernels, sliced off one cob. If using frozen, about 1/3 C kernels
1 fresh lime, washed and sliced into half moons

Chalula sauce
1/2 fresh avocado, diced
grated cheddar cheese
fresh lime juice

Bring 1 3/4 C water to a boil. Add the couscous blend reduce heat, cover and simmer for 18 minutes. Allow to rest with the lid on for a few minutes when done. Stir in a little olive oil and 1/8 tsp cayenne pepper.

Warm the olive oil in a large skillet on medium heat. Add diced onion, chicken and Stubbs spice rub and 1/8 tsp cayenne pepper. Sauté until no pink shows on the chicken. Add the garlic and the sliced limes and sauté another 2 minutes. Add the beans and the corn and cook another 3 minutes. Using a spoon, add the tomatoes in 3 batches to avoid over wetting the mixture. Continue to cook on low-medium heat for another 7 minutes, stirring occasionally. 

Serve over couscous and enjoy with toppings. If you like cilantro, that would taste good also. But I don't like cilantro, so I don't recommend it. 

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