Cajun Chicken and Kidney Beans with Chipotle Crema
Directions
- 1Season chicken with olive oil, salt, pepper, and smoked paprika. Mix well.
- 2In a large pot, melt butter and add onion, celery, and green bell pepper. Cook until softened.
- 3Add kidney beans, garlic powder, salt and pepper, and chicken broth. Mix well and simmer until heated through.
- 4Cook the seasoned chicken on a flat top grill until cooked through.
- 5Blend crema, chipotle peppers, cilantro, and lime juice until smooth.
- 6Serve the kidney bean mixture over rice. Top with the chicken, crema and crispy tortillas.
Ingredients
- 10 pounds chicken
- 5 tablespoon olive oil
- 5 tablespoon salt
- 5 tablespoon pepper
- 5 tablespoon smoked paprika
- 5 cup butter
- 5 cup onion
- 5 cup celery
- 5 cup green bell pepper
- 5 tablespoon garlic powder
- 5 can kidney beans
- 5 quart chicken broth
- 5 cup crema
- 10 tablespoons chipotle peppers in adobo sauce
- 5 handful cilantro
- 5 lime
- 5 handful crispy tortillas
Equipment
bowllarge potflat top grillblender
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