A LITTLE SOUTH IN YOUR MOUTH-CHIPOTLE CHICKEN WITH BLACK BEANS ENJOY DAN:

CHIPOTLE CHICKEN WITH RISOTTO by CHEF DAN:
Serves 4

INGREDIENTS:

1-1/2-pounds chicken halves cut into cubes
1 (15 Oz) can black beans, rinsed and drained
1 tablespoon olive oil
1 onion, thinly sliced
4 garlic cloves, coarsely chopped
2 canned chipotle chilies in adobo, minced
2 tomatoes, diced
1/2-teaspoon cumin powder
1 tablespoon paprika
1/2-teaspoon chipotle chili powder
1 (5.5 oz) package of risotto, cooked according to package directions
Kosher salt and freshly ground black pepper

DIRECTIONS:

1. In a skillet over medium-high heat add oil and when sizzling add chicken, season with salt and pepper and cook until well browned, about 4-5 minutes.
2. Remove chicken from the skillet;
3. Reduce heat to medium; add onion and sauté until soft, about 5 minutes.
4. Add garlic, cumin & chili powder, paprika, chilies, cook for 2 minutes.
5. Add tomatoes, a pinch of salt and cook for about 3 minutes.
6. Return chicken to the skillet and stir in black beans.
7. Reduce heat to a simmer cook for 10-12 minutes.
8. Serve chicken over cooked risotto.

ENJOY DAN: BON-APPETITE!!