Tuesday Tastings: Succulent Marinated Chicken Breast w/ Saffron Rice & Black Beans.

So it’s the first Tuesday Tastings on a Friday, sue me.  This is a series I’ve been meaning to start for a while and I can’t even tell ya why it never happened but I think Friday is as good a day as any, right? Right!  I have so many recipes drafted but since I hooked up this meal this yesterday evening, I will tell you about this one first and finish the others as the Tuesdays roll on.

The cravings have been coming left and right since I hit the second trimester and there has been no discrimination whether its something sweet or savory.  The first time around with MJ, I barely liked anything and now, I like EVERYTHING.  I crave everything and there is always something new to crave each day.  Usually sparked by a mention of a particular food or a delicious scent of some good cooking wafting it’s way under my nose. Nevertheless they are coming full force and why not give in, right?   
This dish is fairly simple but the reason I wanted it so bad was because of the distinct taste Chiavetta’s marinade lends the chicken.  Ah! Superb! If you don’t know what Chiavetta’s is, you really need to try it.  Straight out of Buffalo, it is hands down one of the best marinades I’ve ever had.   My exceptional Buffalonian husband turned me on to it and ever since, it’s become a staple in our pantry.
For the rice, I use Emeril’s recipe because I just can’t do it any better than Mr. Lagasse.
Check it out by clicking here: Emeril’s Saffron Rice
And if I’m in a time chrunch which I was yesterday, I  just grab the good ole Vigo Saffron Rice, it works! 
Check out my recipe for the Chicken & Beans below:
The Chicken
6 Chicken Breast Halves (Bone-in)
2 cups Chiavetta’s Marinade*
2 tsp dry rosemary
1 1/2 tsp black pepper
1 tbsp ground cumin
1 tbsp chili powder
3 tsp ground coriander
2 tsp paprika
1 tsp ground mustard
1 1/2 tsp salt
4 cloves of garlic, minced
1 tbsp olive oil
1. Marinate Chicken in Chiavetta’s for 1 hour or up to 24 hours. 
2. Preheat oven to 350F.  Remove the chicken from the marinade and discard the marinade and then pat the chicken dry with a paper towel. 
3. Combine and mix all the spices and garlic in a small bowl and to make a rub.  Massage it on the skin of the chicken then carefully lift the skin and rub the spices between the skin and the breast.
4. Heat the oil in a pan on medium high and brown the chicken in the pan for about 4 minutes per side.
5. Remove the chicken from the pan and place in a roasting pan, skin side up.  Roast for 40 minutes.  
6. In the last 10 minutes, crank the oven up to 425F and cook uncovered.
The Beans
1 cans of black beans
1 yellow onion, diced
2 cloves garlic, minced
1 Vegetable or Chicken Boullion cube
2 tsp ground cumin
1 bunch cilantro, minced
1 tbsp of olive oil
Salt & Pepper to taste (about 2 tsp of salt and 1 tsp of pepper)
1 1/2 C Water
1. In a medium sized pot, heat oil over medium high heat.  Add the onion and cook until translucent.  Add garlic and cook for another minute or so.  Do not let the garlic burn.
2. Add the water, beans and ground cumin to the pot and bring to a boil.  Reduce heat and simmer for 20 minutes, stirring occasionally.
3. Add the cilantro and continue to simmer for 10 to 15 minutes, stirring occasionally until the beans are tender and the liquid has thickened.
4. Add salt & pepper to taste.  Serve beans over rice.  

*If you don’t live in an area where Chiavetta’s is readily available (in and around Buffalo or at any U.S. Wegmans location), try this marinade for a similar taste:
1 cup distilled vinegar
1 cup apple cider vinegar
1 tbsp salt
1 tbsp pepper
4 cloves minced garlic
2 tbsp ground ginger
2 tbsp ground mustard
1 1/2 tsp ground cloves 

I’m not the best plater (plate dresser) but I think I did a pretty good job this time.  The pretty green of the cilantro I think is what sets it off.  Hey, if you try this let me know how you liked it!  Enjoy!


*If you don’t live in an area where Chiavetta’s is readily available (in and around Buffalo or at any U.S. Wegmans location), try this marinade for a similar taste:

1 cup distilled vinegar
1 cup apple cider vinegar
1 tbsp salt
1 tbsp pepper
4 cloves minced garlic
2 tbsp ground ginger
2 tbsp ground mustard
1 1/2 tsp ground cloves 

A Note from PrettyChef:  I’m one of those people who don’t measure when they cook as cooking is something that you feel.  For all my recipes, I work with spices and ingredients that I’m very familiar with so that I can always achieve the texture, taste, color & smell that I’m looking for as the end result.  With that said, all measurements provided in the recipes on this blog are approximate.

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