Chicken with Rice and Beans

Ingredients

1 tablespoon cooking oil
4 chicken thighs
4 chicken drumsticks
1 3/4 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1 onion, chopped fine
2 cloves garlic, minced
1 cup canned crushed tomatoes
1/2 cup bottled pimientos, drained
1 2/3 cups drained and rinsed black beans
1 cup rice, preferably medium-grain
1 3/4 cups water
2 tablespoons chopped fresh parsley
1/8 teaspoon cayenne
4 lime wedges (optional)

Cooking method

In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon of the salt and the pepper and add to the pan. Cook, turning, until well browned, about 8 minutes in all. Remove. Pour off all but 1 tablespoon of the fat from the pan.
Add the onion to the pan and reduce the heat to moderately low. Cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds longer. Add the tomatoes and pimientos, scraping the bottom of the pan to dislodge any brown bits. Stir in the beans, rice, water, parsley, the remaining 11/2 teaspoons of salt, and the cayenne, and arrange the chicken on top in an even layer. Bring to a boil and simmer until all the water is absorbed, about 12 minutes. Turn the drumsticks and reduce the heat to very low. Cover and cook until the chicken and rice are just done, about 15 minutes longer. Serve with the lime wedges.

Chicken Parmesan Sub

Ingredients

1. 1/2 cup all-purpose flour
2 . 1/2 teaspoon kosher salt
3. 1/2 teaspoon freshly ground pepper
4. 1 pound boneless, skinless chicken breasts
5. 4 teaspoons extra-virgin olive oil, divided
6. 2 (6 ounce) bags baby spinach
7. 1 cup marinara sauce, preferably low-sodium (see Tip)
8. 1 /4 cup grated Parmesan cheese
9. 1/2 cup shredded part-skim mozzarella
10. 4 soft whole-wheat sandwich rolls, toasted

Cooking Method

Position oven rack in top position; preheat broiler.
Combine flour, salt and pepper in a shallow dish. Place chicken between 2 large pieces of plastic wrap. Pound with the smooth side of a meat mallet or a heavy saucepan until the chicken is an even 1/4-inch thickness. Dip the chicken in the flour mixture and turn to coat.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add spinach and cook, stirring often, until wilted, 2 to 3 minutes. Transfer to a small bowl.
Add 1 teaspoon oil to the pan. Add half the chicken and cook until golden, 1 to 2 minutes per side. Transfer to a large baking sheet. Repeat with the remaining 1 teaspoon oil and chicken; transfer to the baking sheet.
Top each piece of chicken with the wilted spinach, marinara sauce and Parmesan. Sprinkle with mozzarella. Broil until the cheese is melted and the chicken is cooked through, about 3 minutes. Serve on rolls.