Tequila-Lime Chicken with Black Bean Sauce

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!

So today, instead of anything funny or quirky or particularly interesting, you get my little writer's block rant. And a great chicken dish. See, I still have to tell you about the dish because it really was quite tasty. The marinade for the chicken was delish. I wasn't sure that the tequila flavor would come through, but by-golly it did! Not in a way that you couldn't feed it to your child - the alcohol cooks out of course - but I could taste it in there with all the citrus flavors. 

And then there was the black bean sauce. I'll be honest that when I first saw it, I was intrigued and a little nervous. But I'm all about trying different things these days so I figured what the hell? It sounds good so I'll give it a shot. And as usual when I make something un-usual, J looks at it a little weird and asks what it is as he scoops it onto his plate. I tell him that it's black bean sauce, he looks at me a little concerned, and I tell him to just trust me and that it is good. One day the man will stop questioning and just eat.  I joke, of course. I'm fortunate to have a guy who loves my cooking and who never really complains or has anything bad to say. He's only been...less than excited...twice. Lentils and cauliflower are on the forbidden list. Oops.

Tequila-Lime Chicken with Black Bean Sauce

As seen on Elly Says Opa!

Ingredients

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
• cilantro

Preparation

1. 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. 
2. Heat a medium skillet over medium-high heat and cook the chicken 3-5 minutes per side, until cooked through. 
3. 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. 
4. 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). 
5. 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.
6. Spoon the sauce over the cooked chicken breasts.