Crispy Dirty Rice Patty with Green Onion Garlic Chicken, Pineapple Relish, Avocado Mash, and Chipotle-Apricot Sauce
My wife issued a culinary challenge: create a dinner using only pepitas, sour cream, and brown rice; I think she’s been watching too many cooking shows lately. Our pantry was looking decidedly bare—a consequence of neglected grocery runs—but I accepted. As I surveyed the motley collection of ingredients, dried apricots and pink peppercorns caught my eye, whispering their potential. Adding to the self-imposed constraints (and perhaps a touch of masochism), I decided to incorporate them as well. Further limiting myself, I consciously steered clear of my usual Asian-inspired cuisine, determined to explore a different culinary path. This dish is the result of that challenge: a testament to creativity, resourcefulness, and a little bit of kitchen magic.
Crispy, golden-brown black bean and brown rice patties form the savory foundation for this unique “rice sandwich.” Grilled chicken thighs, infused with a vibrant green onion and garlic marinade, mingle with the sweet and tangy pineapple relish, sparked by pickled pink peppercorns and sriracha. Cool, creamy avocado mash provides a smooth contrast, while the smoky-sweet chipotle-apricot sauce unites all the flavors. Each bite offers a compelling mix of textures and tastes: crisp patties, tender chicken, juicy relish, and smooth avocado. This Crispy Black Bean and Brown Rice Sandwich is a flavor adventure that satisfies.
Unfortunately, my plating didn’t turn out as planned, so I didn’t get a photo of the dish. But trust me, the flavors are incredible!
Dirty Deeds, Done Rice Patty
Ingredients
Black Bean and Brown Rice Patties:
- 1 cup brown rice
- 2 cups chicken stock
- 1 15 oz can black beans, rinsed and drained
- 1/2 cup onion diced
- 1/4 cup green bell pepper diced
- 1/4 cup red bell pepper diced
- 2 cloves garlic minced
- 1 Tbsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper optional, for heat
- 1/4 cup breadcrumbs panko or regular
- 2 Tbsp all-purpose flour
- 2-3 Tbsp water or more as needed
- Salt and pepper to taste
- Vegetable oil for frying
Green Onion Garlic Chicken:
- 1 lb boneless skinless chicken breast (you can use thighs), cut in half lengthwise
- 1 cup chopped green onions white and green parts
- 4 cloves garlic minced
- 1/2 cup dry white wine like Sauvignon Blanc or Pinot Grigio
- 1/4 cup olive oil
- 2 Tbsp lime juice
- 1 Tbsp dried oregano
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1 Tbsp vegetable oil for grilling
Pineapple Relish with Pickled Pink Peppercorns:
- 1 cup diced fresh pineapple
- 1/4 cup chopped green onion
- 2 Tbsp lime juice
- 1 Tbsp honey
- 1 Tbsp pickled pink peppercorns recipe below
- 1-2 tsp sriracha or more to taste
Pickled Pink Peppercorns:
- 1/2 cup pink peppercorns
- 1/2 cup apple cider vinegar
- 1/4 cup water
- 2 Tbsp granulated sugar
Chipotle-Apricot Sauce:
- 1/2 cup dried apricots
- 2 chipotle peppers in adobo sauce chopped (plus 1 Tbsp adobo sauce)
- 1/4 cup pepitas pumpkin seeds, toasted
- 1/2 cup sour cream
- 1 Tbsp lime juice
- 1 tsp honey
Avocado Mash:
- 2 ripe avocados mashed
- 1 Tbsp lime juice
- 1 Tbsp chili lime seasoning
- Salt and pepper to taste
Instructions
- Dirty Rice: Heat olive oil in a large saucepan over medium heat. Add onion and bell pepper and sauté until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant. Add the uncooked brown rice to the saucepan and stir to coat with the vegetables and oil. Cook for 2-3 minutes, stirring frequently, until the rice is lightly toasted. Pour in the chicken stock and add chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked through and the liquid is absorbed. Let it cool slightly before using.
- Crispy Dirty Rice Patties: In a large bowl, mash the black beans with a fork or potato masher until mostly smooth, leaving some texture. Add the cooked rice mixture to the mashed black beans. Mix well. Stir in the breadcrumbs and flour. If the mixture is too dry, add water, 1 tablespoon at a time, until it reaches a consistency that can be shaped into patties. Shape the mixture into 8 equal-sized patties. Place the patties on a baking sheet lined with parchment paper. Make sure they aren't touching each other. Place the baking sheet in the freezer for 30-60 minutes. You want them to be firm but not completely frozen solid. Heat vegetable oil in a large skillet over medium heat. Fry the patties for 4-5 minutes per side, or until golden brown and crispy. Set aside.
- Green Onion Garlic Chicken: In a blender or food processor, combine green onions, garlic, white wine, olive oil, lime juice, oregano, cumin, smoked paprika, salt, and pepper. Blend until smooth. In a bowl, add chicken thighs and the blended green onion garlic marinade. Marinate for at least 30 minutes, or up to a few hours in the refrigerator. Preheat your grill to medium-high heat. Grill the chicken thighs until cooked through, about 5-7 minutes per side. While the chicken is grilling, in a small saucepan, combine the remaining marinade and bring it to a simmer. Cook until it thickens slightly. Brush the grilled chicken with the thickened marinade.
- Pickled Pink Peppercorns: In a small saucepan, apple cider vinegar, water, granulated sugar. Bring to a simmer over medium heat until sugar dissolves. Put the pink peppercorns in a container and pour the hot liquid over it. Let sit and cool. Its best to let rest overnight before using.
- Pineapple Relish with Pickled Pink Peppercorns: In a bowl, combine diced pineapple, green onion, lime juice, sriracha, and drained pickled pink peppercorns. Mix well.
- Chipotle-Apricot Sauce: In a small saucepan, combine dried apricots and enough water to cover them. Bring to a simmer and cook until apricots are softened (about 15 minutes). Drain. In a food processor or blender, combine softened apricots, chipotle peppers (and adobo sauce), pepitas, sour cream, lime juice, and honey. Blend until smooth.
- Avocado Mash: In a bowl, mash avocados with a fork. Add lime juice and chili lime seasoning. Season with salt and pepper to taste.
- Assembly: Take the crispy dirty rice patty and spread some chipotle-apricot sauce on the patty. Top with avocado mash. Add grilled green onion garlic chicken. Spoon pineapple relish over the chicken.
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