Ground Chicken Baby Rolls over Sauté Red Onions with Stewed Cuban Black Beans, and Avocado
There is a myriad of ways to prepare ground chicken. It challenges you to be creative and not repetitive of the same dishes for your family and friends. I am combining this dish with black beans as the main starch. Not boring at all, right? Smile. Don’t be intimidated by the ingredients list, besides the chicken and the beans what’s left are condiments and seasonings that you have in your pantries.
Approximate Prep and Cooking Time: 30 to 35 Minutes
Approximate Cost: $14.75 for the whole meal, or $2.46 per serving
1 pack of Ground chicken 99% lean ($5.45)
1 large onion, chopped ½ for the beans and ½ for the chicken (.35)
1 red onion, sliced for the chicken (.50)
8 cloves of garlic, chopped divided in 2 portions. (.25)
3 tbsp. Angie’s Dry Seasoning or the one of your choice for the chicken and the beans (.60)
3 tbsp. seasoned bread crumbs (.25)
1 egg white to bind the chicken rolls (.15)
2 Bay leaves (.10)
1 tsp. cumin (.10)
2 cans of Goya black beans, drained and rinsed ($3.75)
2 cups Chicken stock ($2.00)
1 tsp. Red wine vinegar (.20)
3 tbsp. olive oil for both, beans and to sauté the chicken. (.65)
½ cup of Chopped cilantro (.40)
In a bowl place the ground chicken, dry seasoning, the slightly whisked egg white, bread crumbs, ½ of your chopped onion, ½ of the garlic, and 2 tbsp. chopped cilantro. Bind all these ingredients together and make the rolls by scooping a small amount of the chicken on the palm of your hand, as you would do meatballs but instead roll back and forth and tap both ends flat. Refrigerate.
Prepare the beans. In a saucepan, add the oil, chopped garlic and onion and sauté until golden. Add the beans, Bay leaves, dry seasoning to taste, cumin, red wine and add the chicken stock, just about an inch over the beans, (see my slide show). Bring it to a boil, reduce the heat and simmer for about 5-10 minutes.
In a skillet add olive oil to cover the bottom and in med high, cook the red onions. When done, remove and add the chicken rolls and cook until golden brown.
Slice the avocados and serve. Enjoy!
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ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.