Red Pepper Chicken with Saffron Black bean Rice- aka-The tureens and casseroles preformed wonderfully part 2

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Red Pepper Chicken with Saffron Black bean Rice- aka-The tureens and casseroles preformed wonderfully part 2

As you know i won this lovely set of tureens and casseroles in Jaz and Teddy's giveaway over at Octoberfarm... and as promised I am using them ..

So the menu is

French onion soup with homemade Croutons
Red pepper Chicken with Saffron Back Bean Rice
and
Strawberry Rhubarb cobbler


this post will cover the Red pepper Chicken with Saffron Black bean rice

(I will link the dish titles to thier recipe pages when I get them all posted.)


ingredients list :

for the black beans -these are made the day before and left in the refrigerator to soak over night

1/2 to 1 cup of dry black beans (I usually use 1/2 cup, some like more beans some may like less)
3 cups of water
1 half of a medium onion, quartered ( white or yellow , which ever you prefer)
2 cloves garlic, pealed and scored
3 bay leaves
fresh cracked pepper

For the Rice
1/2 cup Jasmine rice
1/2 Long grain Wild Rice
3 tablespoons unsalted butter ( you can use salted.. we don't usually)
1/2 medium onion, chopped
1 clove garlic, pealed and minced
1/2 cup chicken broth (we use low sodium with no MSG added organic , or i make my own)
1 fresh lemon, zested
1/4 teaspoon saffron threads

For the chicken
4 to 6 raw chicken tender strips, cut into about 3 pieces each (I used 4 this time)
2 sweet red bell peppers, sliced into strips and divided int 3 some what equal piles
1/8 to 1/4 teaspoon tarragon, dried
1/2 teaspoon cumin, ground
3 Tablespoons chopped fresh parsley ( or 3 teaspoons dried)
1/2 Tablespoon Fresh chopped Opal or Sweet basil ( or 1/2 teaspoon dried)
1/4 Tablespoon fresh lemon thyme (or 1/4 teaspoon dried time - lemon or English garden)


note: you can skip cooking up the dry black beans and use 1/2 ( or more) of a 14.5 ounce can of black beans if you like .

Rinse and pick through the beans.

Put these into a heavy pot with the water.
Bring them to a boil . boil 3 minutes then turn them off and let them sit covered for about and hour and a half.





then quarter up on half of the onion , the other can be chopped and placed in a covered container in the refrigerator for later use in the saffron rice.












Peal and Score the cloves of garlic with a sharp knife on all sides ( sorry I just wasn't able to get a decent picture- but you can almost see the score marks)














place the onion , garlic , bay leaves and black pepper in to the pan of water and beans . bring to a boil , boil 3 minutes then reduce heat to simmer.

note: the finished texture of beans is a personal thing, some like them firm and crunchy some like them soft and mushy and we, like others, like them some place in between ..

so I simmer them about 3 to 4 hours ( some times a bit more) to get them almost done -these will have about another 45 min to and hour in the oven to cook yet- so don't over cook them . You may need to add a bit more water now and then over the cooking time.

Let them cool to room temp and place them in the liquid in the refrigerator over night .


the next day , heat them till the beans are warmed through and then drain them well.
(basically your beans are "cooked" three times before they hit the casserole)











remove the garlic, bay leaves and onions .. they will be all kinds of ugly from the beans .

and keep the beans warm.










in a saute or skillet over medium heat, melt the 3 tablespoons butter and let it heat till it is all foamy and sizzly.. don't let it burn and it shouldn't be browned
















Add the rice and stir well till the rice turns opaque, about 3 to 4 minutes.


add the chopped onion and minced garlic and stir continuously till the onions turn translucent.

Add the chicken broth and stir well








add the saffron, ( sorry again i just couldn't get a nice shot) and stir well . turn off the heat .












add the lemon zest, 1/3rd of the red bell pepper and black beans and toss all together.

Leave this in the pan till you are ready to assemble.










( Now i do this on a plate but you can do this in a bowel)

toss together the raw chicken pieces, the herbs and spices and another 1/3rd of the peppers so that all are coated well with the herbs.









Place the warm rice and black bean mixture into a casserole that has been sprayed with olive oil ( or coated with non spray oil)


top this with the raw chicken mixture









lay the remaining 1/3 of the red bell peppers over the top and cover with aluminum foil .

bake at 400 degrease F. for 15 minutes. then Reduce the oven temp to 350 degrease and continue to bake for 45 minutes or until the chicken, rice and beans are cooked through.. ( a fork and a meat thermometer are essential)








plate and serve with some white fruity wine if you like or a nice glass of milk work to.

This is also yummy served with a crisp baby spinach leaf salad topped with pine nut and the juice of the lemon that was zested for this dish.





Ok so thats the second course. next i will post the Strawberry Rhubarb cobbler!~




Tasty Blessings One and all
Ma Fey