Rice & Beans on Banana Leaves with Egg, Chicken
Food Ideas for the Weekend
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Rice and beans served on banana leaves is a traditional and flavorful dish in many cuisines, especially in Africa, Latin American and Southeast Asian cultures. It's often accompanied by chicken and eggs, and a sauce can add even more depth of favor.
Ingredients:
For the Rice and Beans:
1 cup long-grain white rice
1 1/2 cups water
1 cup canned black beans, drained and rinsed (you can use any beans you prefer)
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons vegetable oil
1 teaspoon ground cumin
Salt and pepper to taste
Banana leaves (if available) for serving
Chicken:
4 boneless, skinless chicken breasts or thighs
2 tablespoons vegetable oil
1 teaspoon paprika
1/2 teaspoon cayenne pepper (adjust to your spice preference)
Salt and pepper to taste
Eggs:
4 eggs
Salt and pepper to taste
For the Sauce:
1 cup tomato sauce or crushed tomatoes
1/2 cup chicken broth
1/2 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon ground cumin
Salt and pepper to taste
Ingredients:
For the Rice and Beans:
1 cup long-grain white rice
1 1/2 cups water
1 cup canned black beans, drained and rinsed (you can use any beans you prefer)
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons vegetable oil
1 teaspoon ground cumin
Salt and pepper to taste
Banana leaves (if available) for serving
Chicken:
4 boneless, skinless chicken breasts or thighs
2 tablespoons vegetable oil
1 teaspoon paprika
1/2 teaspoon cayenne pepper (adjust to your spice preference)
Salt and pepper to taste
Eggs:
4 eggs
Salt and pepper to taste
For the Sauce:
1 cup tomato sauce or crushed tomatoes
1/2 cup chicken broth
1/2 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon ground cumin
Salt and pepper to taste
Cooking Instructions:
For the Chicken:
Season the chicken breasts or thighs with paprika, cayenne pepper, salt, and pepper.
Heat the vegetable oil in a skillet over medium-high heat. Add the seasoned chicken and cook for about 5-7 minutes per side, or until the chicken is cooked through and nicely browned.
Remove the chicken from the skillet and slice it into strips.
Place the sliced chicken on top of the rice and beans on the banana leaves.
For the Eggs:
In the same skillet used for the chicken, add a bit more oil if needed. Heat the skillet over medium-high heat.
Crack the eggs into the skillet and cook to your desired doneness (usually sunny-side-up or over-easy).
Season the eggs with salt and pepper.
Place the cooked eggs on top of the chicken on the banana leaves.
For the Sauce:
In a small saucepan, heat a bit of vegetable oil over medium heat. Add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onion is soft.
Add the tomato sauce or crushed tomatoes, chicken broth, oregano, cumin, salt, and pepper to the saucepan.
Simmer the sauce for about 10 minutes, stirring occasionally, until it thickens and the flavors meld together.
Serve the sauce on the side or drizzle it over the chicken and eggs.
To enjoy the meal, fold the banana leaves over the rice, beans, chicken, and eggs, creating a neat package. Serve with the sauce on the side for dipping or drizzling. Enjoy your delicious rice and beans with chicken and eggs served on banana leaves!