- 1 cup chopped peeled Granny Smith apple
- 1/4 cup chopped cilantro, divided
- 1/3 cup finely chopped red onion, divided
- 2 limes
- 1/3 cup finely chopped green bell pepper
- 1–2 tablespoons olive oil
- 3 garlic cloves, finely minced
- 1 teaspoon chili powder
- 3/4 teaspoons coriander
- 1/2 teaspoon cumin
- 1 13.5 ounce can chicken broth
- 2 15-ounce cans black beans, drained and rinsed
- kosher salt and freshly ground black pepper
- 1 medium rotisserie chicken, or 4 cups cooked brown or white rice
- 4 grilled chicken breasts
- 4–6 lime wedges
Combine apple, cilantro, 2 tablespoons onion, and the juice from half a lime. Sprinkle with a little kosher salt and black pepper. Set aside.
Combine remaining onion, bell pepper, and oil in a large skillet. Cook over medium heat, stirring often, until completely softened, 6-7 minutes. Add garlic and next 3 ingredients; stir constantly for 2 minutes. Stir in broth and beans; bring to a boil. Reduce heat to medium; simmer briskly, mashing some of hte beans with the back of a spoon and stirring often, until sauce is thickened, 8-10 minutes (or longer if needed). Season with salt and pepper to taste and a big squeeze of lime juice. Divide rice and beans among plates. Top with some chicken and apple salsa. Garnish with additional cilantro and lime wedges.
Feel free to play around with the quantities in this recipe, like I did. You can add more onion to the salsa, or increase seasonings in the beans. Taste as you go and make it your own!
Adapted from Bon Appetit, January 2012