Satellite Recipe: Shredded Chicken with Black Beans, Rice and Roasted Red Peppers

Satellite Recipe: Shredded Chicken with Black Beans, Rice and Roasted Red Peppers

This is a “satellite recipe” to accompany The Best Crockpot Shredded Chicken .

The Best Crockpot Shredded Chicken Recipe cooks all day in the crock pot. You can eat it in several ways once it’s done. If you have a large family like mine, you’ll go through the whole batch in one evening. If you have a normal sized family, you can stretch the recipe over several days, using various “satellite recipes” and methods to make a new and interesting meal every time. The satellite recipes are designed so you can scale the ingredients up or down based on the size of your family and the number of people eating.

Yesterday I cooked The Best Crockpot Shredded Chicken all day in the crockpot, and decided to serve it with rice, black beans and roasted red peppers. It was delicious!

If you’ve never roasted strips of red peppers (tossed with just a little olive oil) then this is a great way to start.

I highly recommend you invest in a rice cooker. My rice cooker is one of the most used appliances in my kitchen. I used long grain rice for this recipe, any rice will do. Cook as much as you usually do for your family. I use 6 cups of uncooked rice for my family of nine (which includes several teenagers). If you have a couple of very small children, I’d use 2 cups of uncooked rice. Estimate based on your own best instincts. With a rice cooker, you add equal parts rice and water, with an extra splash of water. For example, when I cook 6 cups of rice, I add 3/4 cups more water.

Here’s a quick chart:

2 cups uncooked rice, add 2 1/4 cups water

4 cups uncooked rice, add 4 1/2 cups water

That’s how my Japanese friend Miwa (from Okinawa) taught me how to do it.

A word on beans: I have a stovetop pressure cooker right now, and I use it for the sole purpose of reconstituting dried beans (it takes about an hour). If you have a small(er) family, I recommend just using canned beans.

I used 3 peppers for my large family. Scale up or down as needed, meaning, use the amount of peppers you think your family will eat. Slice into strips. Heat oven to 400°.

Pour a little olive oil on the peppers, toss the peppers in the oil with your hands. Each pepper should have a thin coat of oil.

Sprinkle on a little salt. I’m using Maldon flaky sea salt for this project. I have been experimenting with different salts lately, so you’ll be seeing me use a variation of salts in my cooking. You don’t have to use fancy salt. I’m only doing it because it’s fun and interesting to me. Regular salt will do just fine.

Roast peppers ar 400° for 20-30 minutes. Keep checking on them and get them just as browned as you’d like them. They will be very fragrant.

Arrange rice on a plate, and top rice with chicken.

Add beans.

Top with peppers.

It’s really that easy, and it’s really very good! You can top it with more fixings like pickled jalapeños, cheese, hot sauce and anything you want. I thought this was perfect in it’s simplicity and ease. You’ll be amazed at how much flavor red peppers bring to such an easy meal.

Thank sos much for reading and I hope my master recipes are working as well for your family as they do for mine.

-Shannon Vavich