1-pound boneless, skinless chicken thighs cut into 1-inch pieces
3/4 teaspoon salt, divided
1/2 teaspoon chili powder
1/4 teaspoon ground pepper
3 tablespoons extra-virgin olive oil, divided
1/4 cup chopped fresh cilantro
1 medium red onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
2 cups cooked brown (or cauliflower) rice
1 medium tomato, chopped
1 tablespoon chopped jalapeño pepper (optional)
1 15-ounce can black beans, rinsed
1/2 cup crumbled queso fresco (4 ounces)
1 lime, cut into 4 wedges
– Toss chicken with 1/4 teaspoon salt, chili powder and ground
pepper in a medium bowl.
– Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
– Add the chicken and cook, stirring occasionally, until browned and cooked through, 6 to 8 minutes.
– Transfer the chicken to a clean bowl and let cool slightly.
– Toss with cilantro and set aside.
– Meanwhile, add the remaining 1 tablespoon olive oil to the pan.
– Add onion, red pepper, green pepper and 1/4 teaspoon salt.
– Cook over medium heat, stirring occasionally, until the vegetables have softened and are beginning to brown, 6 to 8 minutes.
– Reduce heat if vegetables are getting too dark.
– Combine rice, tomato, jalapeno (if using) and the remaining 1/4 teaspoon salt in a medium bowl.
– Divide equal portions of black beans, the chicken mixture, bell pepper mixture and rice mixture among 4 oven-safe crocks.
– Top each with queso fresco and bake in preheated over at 380 for 15 to 20 minutes.
– Garish with a lime wedge and serve.
If 4 servings is not required. Before baking, cover unused servings in crock with sealed covering (plastic wrap or place in zip lock bag). Refrigerate, will last up to 4 days. When you are ready to use, let the crocks set at room temperature for at least 30 minutes. Bake in preheated oven for 20 to 25 minutes minuets at 380.