Chipotle Chicken and Beans Recipe
Chipotle Chicken and Beans Recipe photo by Taste of Home

Chipotle Chicken and Beans Recipe

Publisher Photo
I was skeptical about this recipe due to its combination of ingredients, but it immediately became one of our all-time favorites. —Jenny Kniesly of Dover, Ohio
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES: 6 servings

Ingredients

  • 3/4 cup water, divided
  • 1/2 cup reduced-sodium chicken broth
  • 1/2 cup uncooked long grain rice
  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 1/4 teaspoon salt
  • 3 bacon strips, diced
  • 1 cup chopped onion
  • 3 garlic cloves, minced
  • 1 cup chopped plum tomatoes
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup whole-berry cranberry sauce
  • 4-1/2 teaspoons minced chipotle peppers in adobo sauce
  • 1-1/2 teaspoons lime juice
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained

Nutritional Facts

1 serving equals 366 calories, 5 g fat (2 g saturated fat), 66 mg cholesterol, 501 mg sodium, 46 g carbohydrate, 7 g fiber, 32 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1 vegetable, 1/2 fat.

Directions

  1. In a small saucepan, bring 1/2 cup water and broth to a boil. Stir in rice. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender.
  2. Meanwhile, cut each chicken breast half widthwise into six strips. Sprinkle with salt. In a large nonstick skillet coated with cooking spray, cook chicken for 5 minutes on each side or until lightly browned. Remove and keep warm.
  3. In the same skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1/2 teaspoon drippings. In the drippings, saute onion until tender. Add garlic; cook 1 minute longer. Add the tomatoes, cumin and cinnamon; cook for 2 minutes. Stir in the cranberry sauce, chipotle peppers, lime juice and remaining water. Bring to a boil.
  4. Return chicken to the pan. Reduce heat; cover and simmer for 6-10 minutes or until chicken is no longer pink. Remove and keep warm. Add rice and beans to the skillet; heat through. Serve chicken over bean mixture; sprinkle with bacon. Yield: 6 servings.
Originally published as Chipotle Chicken and Beans in Light & Tasty February/March 2006, p19

Nutritional Facts

1 serving equals 366 calories, 5 g fat (2 g saturated fat), 66 mg cholesterol, 501 mg sodium, 46 g carbohydrate, 7 g fiber, 32 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1 vegetable, 1/2 fat.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Chipotle Chicken and Beans

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 14, 2012

Admittedly, the first time I tried this I wasn't sold on it. A few weeks later, we tried it again and loved it. Now I cut up the chicken into small pieces, and we eat it in tortillas. We call them cranbitos!

MY REVIEW
Reviewed Oct. 27, 2010

Excellent! Making again right now, love the chipotle & cranberry combo. I was skeptical at first but this is now my husbands favorite dish. I left out the bacon, tossed it all in the crock pot (made the rice separate) and used a small can 7oz of chipotle and whole can of whole-cranberry. YUM-MO!

MY REVIEW
Reviewed Feb. 16, 2010

Come on folks, get brave and try this! It is very good. We love it.

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