Brazilian-Style Frango à Passarinho

In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

While rice cooks, halve, peel, and thinly slice shallot; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Halve tomatoes.

In a second small pot, heat a drizzle of oil over medium-high heat. Add minced shallot and a pinch of salt. Cook, stirring constantly, until fragrant, 30-60 seconds.

Stir in beans and their liquid, stock concentrate, and remaining Mexican Spice Blend. Bring to a boil, then reduce heat to low and simmer until flavors have melded and beans are soft, 4-6 minutes.

Taste and season with salt and pepper. Turn off heat and cover until ready to serve.

While beans cook, in a second medium microwave-safe bowl, combine sliced shallot, vinegar, ¼ tsp white sugar (½ tsp for 4 servings), and a pinch of salt and pepper. Cover tightly with plastic wrap and microwave until shallot has softened, 30-60 seconds.

Add tomatoes and 1 TBSP olive oil (2 TBSP for 4). Stir, then refrigerate until ready to serve.

Heat a ⅓-inch layer of oil in a large pan over medium-high heat.

To bowl with chicken, add flour and ½ tsp salt (1 tsp for 4 servings). Toss to thoroughly coat.

Once oil is hot, carefully add coated chicken. Cook, stirring and flipping occasionally, until crispy all over and cooked through, 4-6 minutes.

Transfer to a paper-towel-lined plate and immediately season with salt.