This has been on my must-try list for a while! Chicken with Black Bean Salsa has been bookmarked for way too long, but I never knew what the veggie version could include. Thank you Good Housekeeping for introducing me to Corn Fritters! I combined and tweaked each recipe and voila… easy to make and delicious dinner for vegetarian and omnivore alike!
Pair with a fresh green salad to round out this meal.
Ingredients:
For the Chicken:
- 4 boneless, skinless chicken breasts
- cilantro
- salt
- pepper
For the Corn Fritters:
- 4 cups corn (fresh or frozen)
- 1/2 cup flour
- 2 eggs, slightly beaten
- 4 cloves minced garlic
- 1 1/2 tbs cumin
- 1/4 tsp salt
- 1/4 tsp pepper
- 3/4 cup vegetable oil
For the Black Bean Salsa:
- 2 cups black beans, rinsed and drained
- 1 tomato, diced, about 1/2 cup
- 1 medium red onion, diced, about 1/2 cup
- 1 Tbsp lime juice
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tsp cilantro
Directions:
1) For the corn fritters, put a large skillet over medium heat and pour in vegetable oil. Heat a large pan over medium heat for the chicken. Preheat oven to 200F.
2) Trim all visible fat off of chicken and season with salt, pepper, and cilantro. Cook chicken 6 minutes on each side in greased pan. It should have a nice golden color on each side. If necessary, cut to ensure that is it cooked thoroughly.
3) If you are using frozen corn, thaw it by microwaving it covered for 3 minutes or leaving it at room temperature for 1 hour. For fresh corn, cut off cob. Mix corn, flour, eggs, garlic, cumin, salt, and pepper.
4) Fill your palm with the corn mixture, roll/press into a biscuit-ish shape, and drop into the skillet with hot vegetable oil. As you can see, I had a hard time keeping them in a uniform shape while transferring to the pan. They were pretty sticky, so I had to push them off my hand into the oil. Cook 3-4 minutes on each side at a non-splattering temperature. Move to the oven to keep warm once cooked. Add more oil, as necessary, between batches.
(You can test the readiness of the oil by dropping in a pinch of flour. If it immediately begins to sizzle and cook, the oil is ready. On the other hand if the oil begins to splatter everywhere, turn the heat down – it is too hot!)
5) While the chicken and fritters are cooking, mix black beans, tomato, onion, lime juice, cilantro, salt, and pepper.
Serves: 4
Time: active – 25 minutes
Tagged: black beans, chicken, corn, inexpensive
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