Welcome to my 3rd Foodie Friday! Hope you enjoy!
Chicken, Rice and Mexican Black Beans
Well, this week I wanted to try making these Mexican Black Beans over at A Year of Slow Cooking (Crockpot365). They turned out pretty great -even though I substituted powdered garlic for the real thing. And for the same amount of work, I got a large batch so I froze the rest in empty yogurt containers for another day.
I decided to do chicken and rice with it (and broccoli, but don't know why it did not make it into the picture). I used one of my favorite fall-back chicken recipes. I call it "Wesley's Chicken" because a good friend of mine used to make it all the time during my freshman year at BYU (his name is Wesley, in case you didn't get that).
Wesley's Oriental Chicken:
for 4 chicken breasts:
1/4 c soy sauce
2 tbsp honey (softened in microwave)
4 tsp sesame oil
1/2 tsp ginger
1 clove garlic (but I always use powdered garlic)
Combine in bowl. Marinate chicken in mixture for at least 10 minutes. Broil on top rack of oven on high for 5-6 minutes. Flip and broil another 5-6 minutes. Squirt some honey on each chicken piece. Broil 1-2 more minutes. Flip and repeat.
This marinade is so yummy. I usually keep the excess and boil it in a pan on the stove for a bit and then use that as a sauce for the rice.
That was Wednesday's dinner. Then tonight, because I purposely cooked lots of chicken and rice, I just chopped up some carrots and the leftover broccoli, cubed the leftover chicken and threw it in a wok with some onions and canned corn and a can of cream of mushroom soup (mixed with a little milk) and made a nice stir fry type of dish to serve over the extra rice. Yum!