Chicken And Black Beans With Chorizo Food

BLACK BEAN SOUP WITH CHORIZO AND BRAISED CHICKEN RECIPE

Steps:

• Place black beans in a large bowl and cover with 1 gallon of water. Add 3 tablespoons salt and stir until dissolved. Cover and set aside at room temperature overnight. (See note).
• The next day, season chicken on all sides with salt and pepper. Heat oil in a large Dutch oven or saucepot over medium-high heat until shimmering. Add chicken and cook without moving until well browned on first side, about 5 minutes. Flip chicken and cook until second side is browned, about 3 minutes longer. Remove chicken from pot with tongs and set aside on a large plate.
• Add chorizo to pot and cook, stirring occasionally, until chorizo is crisp and starting to char, about 4 minutes. Add scallion whites, chopped Serrano, and garlic. Cook, stirring and scraping up browned bits from bottom of pan until fragrant, about 2 minutes. Add cumin and cook, stirring, until fragrant, about 30 seconds. Add chopped chipotles and their sauce and cook, stirring until fragrant, about 1 minute. Add broth and bay leaves. (If using canned beans, see note).
• Drain and rinse beans and add to pot. Nestle chicken pieces into beans. Bring to a boil, reduce to a bare simmer and cook, uncovered, stirring occasionally, until beans and chicken are tender, 45 minutes to 1 hour.
• Remove and discard bay leaves and skins from chicken. Using a ladle, carefully transfer 2 cup of beans and chorizo with liquid to a blender. Blend on high speed until completely smooth, about 1 minute. Stir mixture back into pot. (If a thicker soup is desired, repeat this process until it as thick as desired)
• Serve chicken and beans with cilantro, scallion greens, lime wedges, sliced Serrano peppers, and sour cream at the table for garnish. This Recipe Appears In The Food Lab: Black Bean Soup With Chorizo and Braised Chicken

BLACK BEAN SOUP WITH CHORIZO AND CHICKEN

Steps:

• Heat oil in heavy large pot over medium high heat.
• Add chorizo and next 4 ingredients; saute until sausage is cooked through, breaking up sausage with back of spoon, about 10 minutes.
• Add garlic and thyme, saute 2 minutes.
• Add 5 cups broth, bring to boil, reduce heat to medium, and simmer 20 minutes.
• Add beans and chicken; simmer until chicken is cooked through, about 15 minutes, adding more broth if desired.
• Discard bay leaves, season to taste with salt and pepper and serve.

CHICKEN WITH CHORIZO AND BUTTER BEANS

Steps:

• Sprinkle the chicken with the smoked paprika, then heat the oil in a heavy casserole and brown the meat all over.
• Lift out the chicken and add the chorizo to the pan.
• When the oil starts to come out of the chorizo, add the onion and cook over a low heat for about 5 minutes.
• Add the garlic and a tablespoon of parsley.
• Cover and cook gently for another 10 minutes.
• Add the tomatoes and beans and give it a stir.
• Add a little water if the mixture is a bit thick.
• Return the chicken to the pot, along with the thyme and bayleaf.
• Turn up the heat and bring up to a simmer.
• Lower the heat to its lowest setting, cover the pot and let it bubble away gently for 30 minutes or so.
• Remove the lid and simmer for another 15 minutes, until the sauce is thick and rich.
• Stir in a generous pinch of parsley and serve with warm crusty bread and a salad.

SPANISH BEANS WITH CHICKEN & CHORIZO

Steps:

• Soak the beans for at least 4 hrs or overnight in a large bowl with plenty of water to cover. Next day, rinse and drain, then put in a large heavy based pan with the onion, paprika, herb bundle and chicken. Pour over enough water or stock to cover, bring to the boil, then reduce the heat, cover and simmer for 45 mins.
• Remove the chicken to a plate, then add the potatoes and chorizo to the pan. Continue cooking for 30 mins until the beans and potatoes are tender.
• Discard the skin and bones from the chicken and tear into large chunks. Return the chicken to the pan with the spinach and simmer for 5 mins.

DINNER, WRAPPED UP (BLACK BEAN, CHICKEN, AND CHORIZO BURRITOS)

Steps:

• Heat a medium-size saucepan with a tight-fitting lid over medium heat with about 1 tablespoon of the oil, once around the pan. Add one fourth of the chopped onion and season with salt and pepper, then cook for 1 minute. Add the rice, stir to coat in the oil, then add 2 1/2 cups of the chicken stock and bring up to a simmer. Cover the pot, reduce the heat to medium low, and cook the rice for 15 to 17 minutes, until tender.
• While the rice is cooking, preheat a large skillet over medium-high heat with the remaining tablespoon of vegetable oil. Add the chorizo and cook for 2 minutes. Add the remaining chopped onion, the garlic, cumin, coriander, and a little salt and pepper, and cook for about 3 minutes, or until the onions start to get tender. Add the chicken and cook for 4 to 5 minutes, or until the chicken is cooked through.
• Halve the avocado, remove the pit with a spoon, and then carefully scoop out the flesh. Cut the two halves into small bite-size pieces and transfer to a bowl. Add the halved tomatoes, jalapeño, cilantro, lime juice, salt, and pepper, and mix to combine.
• Add the remaining cup of chicken stock to the skillet with the chorizo and chicken and bring it up to a bubble. Once it is simmering, add the black beans and continue to cook until the liquids are just barely visible and the beans are heated through, a couple of minutes.
• Heat a large dry skillet over high heat to blister the tortillas. Have a clean kitchen towel nearby to wrap the tortillas and keep them warm. Once the skillet is hot, add a tortilla and heat for about 30 seconds on each side, remove from the skillet, and wrap it in the towel. Continue until all the tortillas have been heated. If you have a gas stove, you can blister them directly over the flame itself.
• Once the rice is done, fluff it with a fork. To assemble a burrito, scatter a small handful of cheese, about 1/4 cup, across the center of a tortilla. Top with a couple of generous kitchen spoonfuls, about 3/4 cup, of cooked rice. The rice will catch the juices from the couple of kitchen spoonfuls of black beans, chicken, and chorizo that come next! Dot the mound of fillings with some salsa and sour cream, if you like. Tuck the sides in, then wrap and roll. Cut in half and serve. Repeat to form up to 8 wraps.

BLACK BEAN-CHORIZO STEW

Steps:

• Heat oil over medium heat in a large Dutch oven or heavy-bottom pot. Add onion and cook until softened, 5 to 10 minutes. Stir in chorizo and cilantro stems and cook 5 minutes over high heat, or until much of the liquid has evaporated.
• Stir in beans, tomatoes and their liquid, and 1 cup water. Bring mixture to a boil over high heat; reduce to medium.
• Partly cover pot and simmer until tomatoes have fallen apart, about 1 hour to 1 hour 15 minutes. Season with salt. Serve topped with avocado, scallion, cilantro leaves and lime wedges.

CHICKEN AND BLACK BEANS WITH CHORIZO

Steps:

• To make the marinade, place the sherry in a small mixing bowl. Slowly whisk in 1/3 cup of the olive oil, then stir in the paprika, pimento, sliced onion, sliced garlic and 3 tablespoons of the fresh oregano.
• Place the chicken in a resealable 1-gallon plastic food storage bag. Pour the sherry marinade over the chicken and squeeze out as much air as possible before sealing the bag. Gently move the chicken around in the marinade to make sure it is well-coated. Place the plastic bag with the chicken on a small baking sheet and transfer to the refrigerator to marinate for about 4 hours, turning once midway.
• Remove the chicken from the marinade and pat dry with paper towels. Discard the marinade. Season the chicken on both sides with the white pepper and 1 tablespoon of the salt. Preheat the oven to 400 degrees.
• Heat the remaining 1 1/2 tablespoons olive oil in a large Dutch oven or a large, heavy skillet over medium-high heat. Sear the chicken, skin side down, until the skin is nicely browned and develops a crust, about 3 minutes. Cook the other side until lightly browned, about 2 minutes. Remove the chicken from the pan and set aside, loosely covered with foil.
• Reduce the heat to medium and add the chorizo. Cook until crisped and brown, stirring occasionally, 5 to 6 minutes. Remove from the pot and set aside. Add the chopped onion, bell pepper, minced garlic, dried oregano, crushed red pepper and a pinch of salt and cook until caramelized, stirring frequently, about 20 minutes. Add the tomatoes and cook, stirring occasionally, until the tomatoes release their juices. Stir in the reserved chorizo, the beans, stock and remaining 1 teaspoon salt.
• Carefully transfer the mixture to a 2- to 3-inch deep 3 1/2- to 4-quart dish. Place the chicken halves skin side up on top of the beans, and transfer to the oven. Bake, uncovered, until the chicken reaches an internal temperature of 165 degrees, 45 to 60 minutes. If necessary, tent the chicken with foil to prevent further browning. Set the dish aside to rest for about 15 minutes before serving.
• Cut the chicken into pieces, and serve over the black beans. Garnish with the remaining 2 tablespoons chopped fresh oregano.