Black Beans with Chicken and Apple Salsa
  • 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
  • 4 cups cooked brown or white rice
  • 1 rotisserie chicken, or 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. Serves 4-6.