Summary: This is roasted, split chicken breast and a Spanish style accompaniment. Prep time is minimal, probably less than about 10 minutes: stage the ingredients - then start cooking. Total time from start to plating is about forty-five minutes.
Rinse the chicken breast and place rib side up (and skin side down) on a pan lined with aluminum foil. Lightly season with soy sauce, season salt, and garlic salt. Use the soy sauce first so it doesn't wash away the dry seasonings.
Start the black beans first. They will take about thirty to forty minutes. Heat the pan to medium high heat. For up to ten minutes, sauté in butter: no less than half a small white or yellow onion, no less than half a green pepper, and some minced garlic. Add a bit of salt and pepper when you place everything into the pan. Drain about half the liquid from the can, pour the remaining beans and liquid into the pan, then fill up half the can with water and pour that in, too. Stir every so often as the liquid reduces. At about fifteen minutes before serving, add a quarter cup of water and lower the heat to medium. At this time, liberally squeeze some lime juice, stir, shake a few drops of Tabasco into it, and stir again. As it continues to reduce, it takes on a paste-like quality. This is what you want.
To roast the chicken, place rib-side up in a pre-heated oven at 500 degrees (or higher). At fifteen minutes, remove the chicken from the oven, flip it over using tongs (do NOT pierce the chicken to flip it), season again with soy sauce, season salt, and garlic salt, and place it back in the oven to roast for another fifteen minutes. This could optionally be done in a broiler. and may shave a few minutes off the cooking time. All gas and electric ovens and broilers differ in temperature control and efficiency; just know you should cook the bottom side of the chicken first for about half the time, then the top. Cooking the breast side up for the second half produces a really nice salt encrusted coating on the skin.
For the rice, I love Vigo saffron yellow rice. For a two person dinner, go with the five ounce package. The package suggests one and a quarter cup of water and I found that works well. Boil water, drop rice, add one or two tablespoons of butter (I use one), stir for a minute until boiling again, cover, lower the heat, and no peeking. At about twenty-three minutes, it's ready and should be served right away.
Final summary: Prep the items, start the beans, then the chicken, then the rice, and it will all end at the same time.
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