Black Beans Chicken Chorizo

Bring to a boil reduce to a bare simmer and cook uncovered stirring occasionally until beans and chicken are tender. Saute for 5 minutes.

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If using avocado leaves toast them for a few seconds per side theyll become aromatic and lightly brown over a medium gas flame or heated griddle.

Black beans chicken chorizo. Cover with foil and place into the oven for 40-50 minutes or until the tomatoes are falling apart. Puree the beans and 1 cup broth in the blender until smooth. Season lightly with salt and pepper.

Nestle chicken pieces into beans. The browned chicken goes back in the pot along with a couple of bay leaves and some black beans that have been soaked overnight in salted water You can get away with using canned beans for a quicker version of this soup but dried beans. Do not add any oil.

Finally add the stock and the black beans and season to taste. Once it is simmering add the black beans and. If the mixture seems a little dry because of the lean meats you can add about 14 cup of water or chicken broth.

Put the chorizo and onions into the bottom of a 4-5 quart casserole dish. Bring to a boil reduce to a bare simmer and cook uncovered stirring occasionally until beans and chicken are tender 45 minutes to. IF USING DRIED BEANS The cooking time should be 45 minutes to 1 hour.

Add the onion garlic and serrano. Chorizo In a large heavy skillet cook the chorizo over medium-high heat. Allow to fry in its own juices breaking large pieces with a spatula or wooden spoon.

In a large skillet preheat oil to medium for a minute. Top with some black beans peppers green chiles half of the light green parts of the sliced green onions saving the dark green for garnishing half of the tomatoes and white onion. Pour in the black beans and the plum tomatoes along with the chicken stock and stir together until combined.

Add garnish and serve. Add the remaining cup of chicken stock to the skillet with the chorizo and chicken and bring it up to a bubble. Add beans to the cooked meat and simmer about 10 minutes.

Back to the enchilada filling the chicken should be cooked by now so add the green pepper chorizo and red wine and cook for 10 mins or so until the wines reduced. Nestle chicken pieces into beans. Cook this for another few minutes until you have a nice thick sauce and everythings well cooked through.

Then top with a second layer of chips some of the cheese remaining chicken black beans peppers onions both white and green and green chiles. Make black bean sauce. Place the beans in a medium-size 2- to 3-quart saucepan cover with 3 cups water remove any beans that float and heat slowly to a simmer.

Drain and rinse black beans and add to pot. Remove drain if greasy cover and set aside. Add the chorizo to the skillet and cook thoroughly breaking up the meat with a spoon.

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