Mexican Flavored Chicken over White Beans

Ingredients

• 4 boneless skinless chicken breasts
• 3 tablespoons chipotle powder
• Salt
• 2 tablespoons lime juice
• Olive oil
• 3 smoked jalapenos
• halved and seeds removed
• 4 chorizo links
• sliced
• 1/2 cup Cactus Salsa
• recipe follows
• 1/4 cup Pico de Gallo
• recipe follows
• 20 littleneck clams
• 1 roasted poblano
• cleaned
• seeds removed and sliced
• 2 tablespoons tequila
• 1 recipe White Beans
• recipe follows
• 1 pound dried white beans
• 1 link chorizo
• cut in 1/2
• 1 ancho chile
• 1 lime
• juiced
• 1 tablespoon blanco tequila
• Salt and freshly ground black pepper

Instructions

1. Place the chicken breasts in a large bowl and season on both sides with the chipotle powder, salt, to taste, and lime juice.
2. In a large saute pan or paella pan over medium-high heat, add about 3 tablespoons olive oil.
3. Once heated, add the seasoned chicken and sear on both sides until golden brown.
4. Add the jalapenos and chorizo and cook for about 6 minutes.
5. Flip the chicken again and add the Catcus Salsa and Pico De Gallo and cook for another 6 minutes.
6. Next add the clams, roasted poblanos and tequila.
7. Cover pan with a lid and cook until the chicken is cooked through and the clams are opened.
8. Serve over the White Beans.
9. If you have a pressure cooker, place all the ingredients into the pressure cooker and cover with water.
10. Cook for 45 minutes to 1 hour.
11. Remove and season with salt and pepper, if needed.
12. Otherwise, cover the white beans with water by about 2-inches in a large bowl and allow to soak at least overnight.
13. Drain the beans, place into a medium saucepan with the remaining ingredients, and cover again with water by about 2-inches and simmer for 3 hours or until tender.
14. Yield: about 6 to 8 servings