Blackened Chicken With Guacamole And Black Beans
4 chicken breasts, boneless, skinless
2 ounces butter, melted
1 teaspoon salt
1 tablespoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried thyme
1/2 to 1 teaspoon cayenne pepper
1/2 teaspoon cracked black pepper
1/2 teaspoon dried oregano
1 small tomato, peeled and chopped
1 small jalapeño pepper, chopped fine
1 small onion, chopped
1 clove garlic, chopped fine
1 tablespoon fresh cilantro, chopped fine
1/4 cup of sour cream
1 tablespoon lime juice
Salt and pepper to taste
1 tablespoon olive oil
4 garlic cloves, chopped fine
1 large jalapeño pepper, seeded, chopped fine
1/2 teaspoon (rounded) ground cumin
2 15-ounce cans black beans, rinsed, drained
1-1/2 cups chicken broth, fresh or canned
Juice of 1/2 to 1 lime, to taste
Salt and pepper, to taste
Chopped fresh cilantro, for garnish
Cut the avocados in half, remove the stones and scoop out the flesh. Coarsely chop and place in mixing bowl.
Add remaining ingredients and mix well, adjusting the salt and pepper to taste.
Refrigerate 1 to 2 hours before serving to allow flavors to blend.
Pound each chicken breast with a mallet or rolling pin until it is an even thickness. (about 1/2 inch)
Brush both sides of chicken breast with the melted butter. Set aside
Combine the salt, paprika, onion powder, garlic powder, thyme, cayenne pepper, black pepper, and oregano in a shallow bowl and mix well.
Coat the chicken breasts with the spice mix, covering completely.
Heat a heavy cast iron or other skillet until it is searing hot. Cook the chicken for about 4 minutes on each side.
Heat the oil in large heavy bottom saucepan over medium-high heat. Add garlic, jalapeño, and cumin and sauté 30 seconds. Add the beans and broth and cook 5 minutes, stirring occasionally.
Coarsely mash beans with potato masher. Continue boiling until thick, stirring frequently.
Add the lime juice, to taste, and mix well. Season to taste the salt and pepper.
Transfer to serving bowl and sprinkle with cilantro.