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Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Southwest Chicken and Beans
Yield: Makes 4 to 5 servings
Ingredients:
3
tablespoons lemon juice
2
tablespoons seasoned stir-fry or hot chili oil, divided
2
tablespoons finely chopped onion
1
tablespoon white wine vinegar
1
clove garlic, minced
2
teaspoons chili powder
1
teaspoon salt
1/2
teaspoon dried oregano leaves
1/2
teaspoon ground cumin
1/2
teaspoon black pepper
1
pound boneless skinless chicken breasts or tenders, cut into 1/4-inch strips
1
medium red onion, cut into thin strips
2
large red bell peppers, cut into 1/4-inch strips
1
tablespoon minced cilantro
2
cans (16 ounces each) refried beans, warmed
Tortilla chips, salsa and sour cream
Preparation:
1.
Combine lemon juice, 1 tablespoon oil, chopped onion, vinegar, garlic, chili powder, salt, oregano, cumin and black pepper in medium bowl. Add chicken; toss to coat well. Cover and refrigerate 45 minutes to 8 hours.
2.
Heat remaining 1 tablespoon oil in wok or large skillet over high heat. Add chicken mixture; stir-fry 3 minutes. Add onion strips; stir-fry 4 minutes. Add bell peppers; stir-fry 2 to 3 minutes or until vegetables are crisp-tender. Sprinkle with cilantro.
3.
Serve chicken and vegetable mixture over beans with tortilla chips, salsa and sour cream on the side.
Note
Seasoned stir-fry oils differ in "heat." If oil is too peppery, use 1 tablespoon vegetable oil and 1 tablespoon hot chili oil.
This recipe appears in:
Southwestern
