Two things off the top: One - SO came up with the whole plan for this dish, and two - we couldn't figure out exactly what to call it, hence the awkward name. In any case, it turned out great and was very easy. Was one of the first meals in one of our new pots. Learned the hard way about how to cook with them as well. It turns out you need a much lower temperature. The copper core distributes heat very efficiently and quickly, and the weight of them really holds the heat. Since we just donated our rice cooker to someone, we made rice in one pot and used our new saucier (aka chef's pan) for the chicken. Here's a
link if you are curious.
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| Spicy chicken with black beans and rice, with crispy topping |
A few changes would make this even better. I would put in some hot peppers, and sprinkle with some fresh cilantro at the end. Maybe try a different sort of rice. The crispy topping is just crunched-up dipping nacho chips. Don't underestimate the power of a little crunch! It (almost) made the dish.
Next Time: chilis, and fresh cilantro, maybe even a bit of corn
Me: 8/10
SO: 10/10
SSO: 8/10 (really! he went from almost running away from the sight, to wow this is pretty yummy)
