Ingredients
4 boneless, skinless chicken thighs, cut into 1/2-inch chunks
One 15-ounce can black beans, drained and rinsed
1 cup converted rice
1 cup salsa
2 tablespoons pickled jalapeno slices, finely chopped
1 tablespoon tomato paste
1 teaspoon chili powder
1/4 teaspoon turmeric
Kosher salt
2 cups low-sodium chicken broth
2 scallions, thinly sliced
Directions
1
Prepare a grill for medium heat.
2
Put the chicken, beans, rice, salsa, pickled jalapenos, tomato paste, chili powder, turmeric and 3/4 teaspoon salt in a large bowl and toss to combine. Divide the chicken-rice mixture evenly among the pie pans, spreading it out in an even layer. Pour 1/2 cup of chicken broth into each pie pan.
3
Cover each pan tightly with foil. Put the pans on the grill, close the grill lid and cook for 20 minutes. Remove from the grill and let rest for a few minutes.
4
Carefully remove the foil from each pan (hot steam will escape). The liquid should be absorbed, the rice tender and the chicken cooked through. Sprinkle each with some scallions.