This is a tasty and very nutritious chicken and black bean stew. Chicken stock is great to use in this one but our vegetable stock would work well too.
Olive Oil, for cooking
6 chicken oyster thighs
1 small Onion, diced
½ Red Pepper, cut into chunks
½-1 tsp Dried Chilli Flakes
½ tsp Cumin Seeds
2 large Garlic Cloves, minced
250ml Carol’s Stock Market Chicken Stock
6 small tomatoes, chopped
1 Tbsp Tomato Purée
1 (400g) tin Black Beans, drained & rinsed
1-2 Tbsp Pickled Jalapeños, chopped
Small bunch Fresh Coriander, roughly chopped
Salt & pepper
Mature Cheddar, grated
Fresh coriander, roughly chopped
Remove skin from chicken thighs and cut flesh off the bone. Cut meat into large chunks, about 6 pieces per thigh.
Heat a large pot over medium - high heat, once hot, add a drizzle of olive oil. Add chicken and cook until golden brown.
Tip: You may need to increase heat to high as the temperature will drop in the pot once the chicken has been added. Avoid stirring and moving the chicken constantly otherwise it won’t have a chance to brown.
Once browned, remove chicken from pot and set a side. Reduce heat to medium and leave pot to cool slightly.
Add another drizzle of olive oil then add onion and red pepper. Sauté until onions have softened, stirring occasionally, about 2 - 3 minutes. Add dried chilli flakes and cumin seeds, cook until aromatic, about 1 minute. Finally, stir in the garlic.
Add Carol’s chicken stock, chopped tomato and tomato purée to the pot along with the browned chicken and chicken juices. Season with a small pinch of salt and grinding of black pepper. Give it a big stir then bring to a simmer and leave to cook for about 10 minutes.
Add the black beans and jalapeños and simmer for another 15 - 20 minutes, stirring occasionally, until sauce has thickened. Taste for seasoning, add more salt and pepper if needed, then stir in the coriander.
Serve topped with a dollop of sour cream and sprinkling of grated cheddar and chopped coriander. Goes well with rice or crusty bread to mop up all the sauce.