Chicken and Black Bean Stew
Never underestimate the power of beans. They have an amazing way of extending a dish and carrying flavor.
- 2 chicken legs and thighs, skin on and bone in
- 2 tablespoons vegetable oil
- 1 white onion, small diced
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- 2 teaspoons tomato paste
- 1 small can black beans, with their liquid
- ½ cup chicken stock
- Salt and pepper, to taste
- 3 tablespoons chopped fresh cilantro
- 1 lime, cut in half
Using a cleaver, cut the chicken, through the bones, into 2-inch pieces. Heat the oil in a pot on medium-high, and brown the chicken well. Remove the chicken from the pot and set aside.
In the same pot, brown the onions over medium heat in the leftover oil. Add the dry spices and sauté for 1 minute. Add the tomato paste and cook for 1 more minute, stirring to coat the onions.
Add all the remaining ingredients except the cilantro and lime, and simmer, uncovered, gently for 30 minutes.
Adjust seasoning to taste, and ladle into 2 serving bowls. Sprinkle the cilantro on top, and squeeze the lime over the stew.
Lime and Cilantro
Adding lime and cilantro at the end of a cooking process has a way of “brightening” the dish as well as giving it a distinctly Mexican flavor. Try “Mexicanizing” some of your favorites like chicken soup or chili, or many other stews and soups, by adding these magical ingredients.