Rice Ingredients

1. •4 Tablespoons canola oil
   

2. •1 Yellow onion, chopped
   

3. •3 Cloves garlic, minced
   

4. •2  3/4 Cups chicken stock
   

5. •1 Teaspoon turmeric
   

6. •1 Teaspoon ground cumin
   

7. •1  1/2 Teaspoons salt
   

8. •1/4 Teaspoon fresh-ground black pepper
   

9. •1  1/2 Cups long-grain rice
   

10. •1 Bay leaf
    

11. •1  2/3 Cups canned black beans, drained and rinsed
    

12. •1 Red bell pepper, chopped
    

13. •2 Tomatoes, diced
    

14. •1 Tablespoon wine vinegar
    

15. •1/4 Cup chopped fresh parsley
    

16. •2 Tablespoons cilantro
    

17. •1 Lime, quartered, for serving (optional)
    

Rice Directions

Heat a medium size saucepan and add 2 tablespoons of oil, onions and garlic. Cook until onions are soft.

Add 3 tablespoons of chicken stock, turmeric, cumin, 1 teaspoon of salt, black pepper and rice. Stirring frequently, cook for 2 minutes.

Add the rest of the chicken stock and bay leaf and give it one final stir. Bring to a boil. Reduce the heat to low and cover.  Let it simmer undisturbed for about 20 minutes or until the rice is done. Remove the bay leaf.

In the meantime, heat a skillet and add 1 tablespoon of oil and bell pepper. Saute for about 2 minutes and add beans. Season with salt and pepper.

In a large bowl, add the rice, beans, bell peppers, beans, tomatoes, 1 tablespoon of oil, vinegar, parsley, cilantro salt and pepper. Toss until combine. Don’t over mix or the rice will get mushy and gummy. Squeeze lime over the rice. Top with fried chicken (recipe below).

Fried Chicken Ingredients

1. •1 1/2 Pounds chicken breast
   

2. •2 Cups buttermilk
   

3. •1/4 Cup water
   

4. •2 Teaspoons red pepper sauce
   

5. •3 Cups flour
   

6. •1 Tablespoon kosher salt
   

7. •Black pepper to taste
   

8. •1 Tablespoon granulated garlic
   

9. •1 Teaspoon onion powder
   

10. •1 Teaspoon paprika
    

11. •1 Teaspoon cayenne
    

12. •4 Cups peanut oil, for frying
    

Fried Chicken Directions

Line a plate with paper towels. Set aside.

Rinse the chicken pieces and pat dry with paper towels. Cut into 2-inch strips.

In a bowl, whisk together the buttermilk, water and red pepper sauce. Add the chicken and swirl it around to make sure the chicken is thoroughly coated. Cover it and let it soak for at least 4 hours. For best results, refrigerate overnight.

In a shallow dish, combine flour, salt, pepper, granulated garlic, onion powder, paprika, and cayenne. Mix until thoroughly combined.

Dredge 2 or 3 chicken strips at a time in the flour mixture until thoroughly coated. Shake off excess and dip it in the buttermilk mixture.  Dredge again in the flour mixture. Place on wax paper. Repeat with the rest of the strips.

Pour oil into a large skillet and heat to 350 degrees F.

Add the chicken strips in a single layer. Don’t fry too many at time. The oil temperature will drop. Fry for 4-5 minutes, then turn the piece over and fry for another 4-5 minutes. Fry until golden brown.

Drain the chicken on the plate lined with paper towels.

Putting It All Together

Place the fried chicken on top of the yellow rice with black beans and serve.