For sauce:

1 Tbs coconut oil

1 yellow onion, peeled and diced

1 serrano or jalapeno pepper, cored and minced

2 Chipotle peppers in adobo sauce, diced

2 can petite diced organic tomatoes

2 cloves garlic, minced

2 cups low sodium chicken broth

2 bay leaves

cilantro for garnish


3 lbs boneless, skinless chicken breast, 1/2 inch dice

1 tsp dried Italian seasoning

1 1/2 tsp dried red pepper flakes

2 cups cooked Don Lorenzo Organic Basmati Rice

3 cups cooked Don Lorenzo Organic Black Beans


Season chicken breasts evenly with Italian seasonings and red pepper flakes. In a large pot over medium head, melt coconut oil. Add onion and peppers. Stir until softened 5-6 minutes. Add garlic and stir for a minute or two. Add chicken breasts, cooking 4-5 minutes until brown. Once all chicken is browned, add tomatoes, broth and bay leaves. Bring to a boil. Once boiling, lower to a simmer and cook for 30 minutes. Remove chicken from broth and set aside to cool Shred chicken by pulling apart. Add shredded chicken and cooked black beans to pot and simmer to warm. Cook rice and serve chicken and beans over rice topped with some diced avocado and cilantro.

Presented by: Totality Cafe