Stewed black beans and chicken

2020-02-24T11:30:22.956Z

A different way to prepare legumes, with chicken drumstick instead of the usual pig sacraments, a tasty mixture of spices and a tomato and avocado hash to cool the whole.

In the kitchen, as in many other fields, gastronomic wonders arise as a cause of an error, the occasional missing ingredient or, simply, a necessity. This is the case of the nachos, which appeared when Ignacio Anaya -natural of Acuña, Coahuila (Mexico) - was in the position of having to feed a group of American women in the establishment where he worked, just when he Chef was absent.

Apparently Mr. Anaya came up with serving some fried corn triangles with grated cheese on top, which he called "nachos" and that ended up becoming a snack that is served right now - with greater or lesser fortune, everything must be said - in the entire world. Today's recipe somehow reminds me of that story, not only because of the aromas and ingredients of Mexican cuisine, but also because of putting a dish with what you have at home (that day I had banana chips, and They were fantastic as accompaniment).

In an attempt to get out of the typical lentil stew with its chorizo, bacon and other national sacraments, I pulled black beans, a stir-fried onion, garlic and carrot, chicken, thyme, cumin, paprika, chili and cinnamon. The black beans dyed everything dark, but the taste was absolutely delicious and comforting. I solved the visual sadness with some tomato and avocado chopped with cilantro, a teaspoon of creme fraiche - sour cream - and, in the absence of tortilla chips, some banana chips. The result is not some nachos, but don't tell me that Mr. Anaya's plate doesn't come to mind.

Difficulty

Remember to put the beans in soak.

Ingredients

For four persons

300 g of dried black beans (let them soak overnight)
200 g boneless chicken (preferably contramuslos)
3 medium carrots
1 onion
3 garlic cloves
4 tablespoons extra virgin olive oil
1 tablespoon cumin powder dessert
1 tablespoon smoked paprika dessert
1 tablespoon dried thyme dessert
½ tablespoon spicy chili powder dessert
A pinch of cinnamon powder
1 bay leaf
Salt
Pepper to taste
1.5 liters of vegetable stock

To decorate

Coriander
1 avocado
2 ripe tomatoes
1 lime

Optional, to accompany

Creme fraiche
Banana chips or corn chips

Preparation

Peel the carrot and onion, and chop them to cubes 1 centimeter side, more or less.

Heat the oil in a pressure cooker and fry the onion with the bay leaf and a pinch of salt over moderate heat. When it begins to be transparent, add the carrot and saute a few more minutes.

Add the spices and stir well. Let them cook for a couple of minutes over low heat, without burning, so that they release their aromas well.

Add black beans and vegetable broth. Close the pressure cooker well and cook 20 minutes from the moment when the pressure valve starts to release steam.

When there are five minutes left to finish cooking, chop the coriander to taste, avocado and tomatoes. Add a pinch of salt and the juice of half a lime so that the avocado does not blacken.

Once the beans are ready, take out a couple of ladles and crush them. Return them to the stew and mix well.

Correct salt and pepper and serve with the tomato and avocado mixture and a quarter of a lime per serving to squeeze at the last moment. It can also be accompanied with some sour cream and some banana chips or corn chips.

If you make this recipe, share the result on your social networks with the #RecetasComidista tag. And if it goes wrong, complain to the Ombudsman by sending an email to defensoracomidista@gmail.com.

Source: elparis

All life articles on 2020-02-24