Can I just say that writer’s block sucks. Really bad. I’ve been staring at this post for a week, trying to find the words to type out. I got the picture in, got the recipe in and then I can think of nothing to say. I mean, I can talk about how good the dish was, of course, but how boring and impersonal is it if that’s all the post says? Part of the reason that I like and follow the blogs that I do is because I like reading the content in addition to the recipe. So, even though I don’t usually have long in-depth posts about my personal life, I have a hard time just writing “Here’s the recipe, it was a great dish” and being done with it. Some weeks I have tons to say, other weeks the blog is empty and silent because I just can’t find the words…and it’s so frustrating!
For the chicken
- 1/4 cup tequila
- 1/2 cup freshly squeezed lime juice
- 1/4 cup freshly squeezed orange juice
- 1 1/2 tsp chili powder
- 1 jalapeno, ribs and seeds removed, minced
- 3 cloves garlic, minced
- 1 tsp kosher salt
- 1/2 tsp ground pepper
- 4 boneless, skinless chicken breasts
For the Black Bean Sauce
- 1 poblano pepper
- 2 tsp canola oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (15 oz) can diced tomatoes, preferably fire-roasted
- 1 tsp chili powder
- 1/2 tsp. sugar
- 1/2 tsp oregano
- 1 (15 oz) can black beans, drained and rinsed
- In a medium sized bowl, combine the tequila, lime and orange juice, chili powder, jalapeno, garlic, salt and pepper. Place the chicken in a shallow dish or resealable bag and pour the marinade on top. Refrigerate for 2 or more hours.
- Heat a medium skillet over medium-high heat and cook the chicken 3-5 minutes per side, until cooked through.
- Meanwhile, place the poblano in the broiler and cooking, until each side is charred and blackened, about 5 minutes per side. Place in a bowl and cover with a kitchen towel until cool enough to handle. Then Remove the skin, stem, and seeds. Rough-chop the pepper and set aside.
- Heat a skillet over medium heat, and then add the oil. Cook the onions until translucent, and then add the garlic, stirring until fragrant (about 1 minute).
- Add the tomatoes, chili powder, sugar, oregano, beans, chopped poblano, salt and pepper, to taste. Bring to a boil, cover, reduce the heat, and simmer for 15 minutes, stirring occasionally. Use an immersion blender or food processor to blend the sauce to your desired consistency. Stir in cilantro if desired.
- Spoon the sauce over the cooked chicken breasts.
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