I wasn’t necessarily tired or overwhelmed when I chose to cook this black bean chicken recipe. I consciously made the decision that I didn’t want to put the effort into cooking. But, I still wanted something really tasty and different!
I wanted something that wasn’t going to take much effort, something that I could cook quickly and focus on other things that would take far more time than I wanted.
I walked up and down the aisles, looking at things and putting them back, picking up things on one aisle and giving them a new home on another.
I am NOTORIOUS for this, if you gripe about this — I sincerely apologize. But, the wildest decisions are often made in grocery stores..
Anyway, I saw this dark jar of black bean paste and I instantly thought of noodles. Always a win, I eat noodles any way I can get them! I can’t even lie to you, the black bean paste looked like congealed teriyaki sauce I figured I could simmer across some meat, toss over noodles and call it a day. Boy, was I wrong..
Doesn’t matter, this black bean paste made its way to the check out line, with green peppers, onions and a pack of chicken thighs. My decision had been made.
There aren’t many tips needed for the review of this recipe, but many things did cross my mind, that you may possibly consider if making this recipe for the first time. If you’d like to see those details, feel free to review them in the tips below, or skip down to the recipe.