Chicken with Black Beans and Rice

“When a Maine-iac cooks Cuban food, what do you get? A fantast-iac dish! You are right, Balsamic vinegar works magic. I substituted leftover cooked ham and would recommend it instead of chicken. It’s a keeper for sure.”

“This was very good however didn’t have the real Latin flavor I am used to.I think what happened is that there was waaay to more oregano than necessary.I new right away when I saw 2 tsp that it would be too much. So I only added 1 and still it was too strong and over powering.When I make my blk beans I shake my oregano 1x over my pot and THATS it!I can appreciate oregano also because not only am I South American but I am also 1/2 Greek. Still anyone who feels like myself, easy on the oregano =}”

“This was amazing! I used a package of chicken flavored rice instead of the broth and it was wonderful! My picky grandson couldn’t get enough of it.Thanks for sharing, I’ll make this one over and over again!”

“Followed the recipe exactly how written and topped with fresh cilantro and a squeeze of lime. Served it to a friend from Cuba and he informed me that, although very good, isn’t specifically Cuban. He also recommended using a little less balsamic, a little more cumin, and throwing some cilantro in. The rest of my friends and family thought it was delicious. Taking some to my Mexican co workers tomorrow to see what they think. I will be making it again and would definitely recommend this to a friend.”

“I made this tonight for a senior pot luck dinner. Everyone raved about it. The best thing I like about it, it is it very easy to make and is easy to make your own. I added shredded pepper jack cheese to the top and put it in the oven for 10 minutes to melt. Awesomely good. If it was just for me, I would probably add a few jalapenos to the chicken and beans for just a little kick. Highly recommend this dish. (Andyes, the balsamic vinegar added a great flavor to the dish.)”

“yum!! super easy to make. all we had was frozen thighs so i cut them into halves, cooked them until they were about half-way and it worked out fine. i followed a previous reviewer’s recommendations on making the rice in a rice cooker (2.5 cups low sodium chicken broth and a little over 1.5 cups rice) and it came out great! included a small can of salsa and bay leaf in the rice. delicious and filling.”

“Very good!Didn’t have pimentos, so I used 1/2 large red pepper thinly sliced and added it when it was time to add the beans andsimmer.Also I used 1/2 tsp of oregano and little more balsamic.”

“I knew i would probably like this, i just didn’t know how much I would like it!I think the balsamic vinegar just really made it something special.I did a few things differently, I sauteed the onions and then added the garlic towards the end, then I removed them from the pan and set them to the side.Then I sauteed the chicken, adding the onions and garlic after the chicken was cooked. I didn’t simmer the finished product quite as long as called for.This one goes into my permanent cookbook!”

“This was so good. I added a little more Balsamic to this as suggested by another reviewer and used diced ham from a boiled ham& cabbage dinner I was also preparing that same day.. I’ve never had Cuban food before so I cannot comment about the authenticity of the regional flavor. BUT WHO CARES! It’s good and that’s that! My husband raved about it and brought the leftovers to work with him the next day which makes it a keeper in my book. Thanks so much.”

“I really liked this!! While I was making it, I was unsure it had enough seasoning and spices, but you are right! The Balsamic vinegar makes this dish!!! Soooo good. I cooked my rice separately in the broth and just ladled the beans over for serving. I also only had some raw chicken breasts, and some already cooked. Cooked the chicken first as directed, then added the cooked chicken. This would totally work with already cooked chicken! Great for leftovers!”

“Great recipe!Made it for my family and even my kids liked it.Rather than chicken breasts, I took a couple frozen chicken thighs and cooked them in the crock pot for a couple hours (3 hrs) under LOW heat.Deboned, skinned and sliced the meat.I used the renderings to cook with the onions, garlic and chicken until the mixture was reduced.And since I like things a bit more spicy I added about 1/4 tsp of ground red pepper just before starting to simmer the bean mixture.Used basmati rice.Lastly, this is GREAT served with freshly sliced lime.Squeeze over the bean mixture.Served this with fresh cut mangos and had the whole family asking for more.Again, thanks for a superb recipe!Cheers,JMF”

“I thought this was very tasty! It was a last minute dish for me and …. at the last minute … realized I only had ONE can of black beans. So in went a can of kidney beans, too. The balsamic vinegar really adds a nice touch! Next time, I’ll try the cherry balsamic vinegar I have on hand!”

“I’ve been making this for years and recently tried using minced chicken. (I have a 3 year old who prefers a minced texture) This is one of her favorite recipes. I also tend to used carrots chopped into little 1/4″ cubes, I rarely have pimentos in the house. This is an excellent recipe, and the leftovers are even better!”

“This came out great…we had leftover yellow seasoned rice which worked fine.We are trying to lose weight, so we made burritos with whole wheat flour tortillas, added 1/8 c. shredded cheddar & 1 T. lowfat sour cream.It was so hard to eat just one!Love the balsamic vinegar addition!”

“This was great and easy. I doubled the balsamic. Yummy one dish meal. Thanks!”

“Superb recipe!My wife actually praised my version of it! Slight variations when making for two:1) For 1 1/2 cups of (jasmine, mmm!) rice, I used 2 1/2 cups of no-salt chicken broth in a rice cooker. Turned out just right.
2) Used 2 tablespoons of balsamic vinegar.
3) Instead of red chili flakes, I used two pinches of chipotle chile flakes. Made for a nicely deeper flavor.Using half the recipe ingredients (except for the rice), this made plenty for two, plus enough left over for a lunch the next day.”

“I really enjoyed this, but my husband wasn’t a fan.I plan to make this as a lunch for at work but to leave out the chicken for ease of preparation (super healthy, good protein).The pimientos and balsamic vinegar really make this dish – if I had more pimientos, I would have added them, but I definitely used more then 3 tbsp of vinegar.Thank you!”

“What a great dish! I followed the recipe almost to the letter…the only thing I did differently was leave out one teaspoon of the cumin (more for personal preference). The pimentos give it such a wonderful flavor, the pepper flakes give it a nice kick, and the balsamic vinegar really finish it off well. I enjoyed it so much, I would make the beans again alone without the chicken. But as a whole, this dish is delish! Will definitely make again! Thank you!!!”

“Yum!I halved this recipe and left out the pimientos.I cooked the rice in a mixture of coconut milk and broth.I will make this again.Next time I think I will add some cilantro for garnish.”

“Very tasty! And very quick and easy to make. My hubby gave it a 9 out of 10. I know it’s good when he says that. I had to use roasted red peppers in place of pimientos, because I didn’t have any pimientos. It’ll go into the dinner rotation.”