Combo Plate Recipe
Make Combo Plate Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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ENTREES
Method
ENTREES
Cook Rice
Rinse 1 cup of long-grain white rice. In a saucepan, combine with 2 cups water and a pinch of salt. Bring to a boil, reduce to a simmer, cover, and cook 15 minutes until the water is absorbed and the rice is fluffy. Fluff with a fork and measure out 2 cups cooked rice for plating.
Warm Refried Beans
In a medium saucepan, heat 1 cup of refried black beans over medium-low, thinning with a splash of water if needed. Stir until warmed through, simmering about 5 minutes. Season with a pinch of salt to taste.
Fry Cajun Chicken
Pat 2 chicken pieces dry and coat with Cajun seasoning. Dredge lightly in seasoned flour. Heat oil in a skillet to 350-365°F (175-185°C) and fry until golden and crispy, about 8-12 minutes, turning once. Check internal temperature to reach 165°F (74°C). Drain on a rack.
Bake Cornbread Muffins
Preheat oven to 350°F (175°C). Prepare your cornbread batter and portion into 2 muffins. Bake for 12-15 minutes until a toothpick inserted comes out clean and the tops are golden. Let cool slightly before serving.
Make Creamy Coleslaw
In a large bowl, combine shredded cabbage and grated carrot. In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper. Toss the dressing with the vegetables until evenly coated. Chill for at least 10-15 minutes to let flavors meld.
Plate and Serve
On each plate, mound 2 cups of cooked white rice as a base. Spoon warm refried beans to one side, place 1 chicken piece on top, add a cornbread muffin on the side, and finish with a scoop of creamy coleslaw. Serve immediately.
