Spicy Chicken And Beans

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This is such a flavorful dinner and
I love that it can be prepared ahead
of time. I can just pop in the oven
whenever we want dinner. No
last minute dinner fussing.
This chicken dinner actually benefits
from time in the fridge coated
with the spicy mixture. This will give the
chicken time to absorb the spicy
flavors of the marinade coating.
For full flavor and moist chicken I always prefer
thighs. About 1-½ pounds. That’s about 6 pieces.
These were very large and I only bought 5.
 Put the chicken in a sprayed baking dish.
 Combine the marinade coating.
 Spread this over the chicken.
 Add the cherry tomatoes and rinsed white beans.
 Give everything a good toss.
 Cover with plastic wrap and refrigerate until
you are ready to start dinner. Then remove the
plastic and bake @375 for 45 minutes.
Garnish with more chopped cilantro.
 This is really a complete dinner, but you could
add a side of potatoes. They can roast in the oven
along with the chicken.
 I’ve also tried this with bone-in chicken breasts.
Cut them in half crosswise. Proceed as above.
 This time I doubled everything to serve 6.
 The verdict? I much prefer thighs.
So much better! More flavor and the chicken
 stays moist and tender.  You can use a
whole cut-up chicken for the doubled
recipe and have parts for everyones liking.
 This will definitely be a great fall dinner.
If you’re serving a family I would definitely double
 this recipe to serve 4-6.


Spicy Chicken and Beans
marinade coating
2 T olive oil
2 cloves garlic, minced
¼ C chopped fresh cilantro
1 T paprika
½ t ground cumin
¼ t red pepper flakes
2 t kosher salt
½ t pepper
Mix together

5-6 chicken thighs (or 1-½ lbs bone in chicken
pieces, breasts cut in half crosswise)
toss with the above mixture to coat completely.
Add:
1 can white beans, drained
1 pt. cherry tomatoes
toss everything again to coat. Cover
and refrigerate for a few hours to all
day. Roast in a 450º panggangan for 30  minutes or
until the chicken is cooked through, browned
and the tomatoes have burst. Garnish with
more cilantro or parsley.
serves 3-4
*this recipe easily doubles. Use a whole chicken
cut into serving pieces, breasts cut in half.

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