- 1 cup cooked purple hull beans (can substitute black-eyed peas or black beans)
- 2 chicken breasts
- 2 bell peppers, sliced
- 2 cups chopped romaine lettuce
- 1/2 cup sliced cherry tomatoes
- salt and pepper
- 1/4 cup pecan oil (can substitute olive oil)
- 2 cloves of garlic, minced
- 1 teaspoon salt
- juice of 1 lime
- 1 avocado diced
- 1 cup cilantro leaves
- ¼ cup chopped pecans (optional)
- 1 finely diced fresno or jalapeno pepper
- 1 tablespoon rice wine vinegar
- 1 teaspoon local honey
About this recipe
Wheat berries and purple hull beans* are wonderful local staples that we use here in place of the traditional black beans and rice. We combine both with some local chicken to make an Okie version of a burrito bowl. Local pecan oil anchors our take on Guacamole.
* Purple hull beans require simmering for about an hour. Wheat berries should be boiled for a few minutes and then simmered for 30 to 60 minutes depending on the variety. Cook in generously salted water or stock.
Whisk the garlic, lime juice and salt into the pecan oil (or olive oil) and set aside.
Heat a charcoal grill to medium heat or a cast iron pan over medium heat. Char the peppers on both sides. Season the chicken with salt and pepper. Cook the chicken until done, 6 to 8 minutes per side. Let rest for 5 minutes before slicing.
While the chicken is resting toss reserve 2 tablespoons of the oil mixture and combine the rest with the remaining guacamole ingredients.
Slice the chicken and arrange in a bowl with the lettuce, tomatoes, peppers and beans. Drizzle with the the oil, garlic, lime mixture. Put the guacamole in the middle and serve family style or in individual bowls.