Chicken Black Bean Chowder Food

CHICKEN WITH BLACK BEAN SAUCE

Steps:

• Combine the chicken and the marinade ingredients in a bowl, and mix until all the liquid is absorbed. Allow to marinate for 30 minutes.
• Pre-heat your wok over high heat, until it starts to smoke. This step is essential, as it prevents the chicken from sticking to the wok. With your spatula, spread 2 tablespoons of oil over the bottom of the wok. Add the chicken, and quickly spread the pieces into a single layer. Let the chicken cook for about 30 seconds, flip, and cook the other side for another 30 seconds. The chicken is done once it turns opaque--be careful not to overcook it. Turn off the heat, transfer the chicken to a dish, and set aside.
• Next, heat 1 tablespoon of oil in the wok over medium heat. Add the ginger, and let it cook for 15 seconds. Next, add the garlic, the white parts of the scallions, and the black beans. Stir for another 30 seconds. Now turn up the heat to high. Add the green and red peppers, and stir fry for about a minute. Add the sugar, Shaoxing wine, salt, the chicken, 2 tablespoons of water, and the green parts of the scallion. Quickly stir-fry everything well to coat in the sauce, and serve!

CHICKEN AND BLACK BEAN SOUP

Steps:

• Place a large nonstick saucepan coated with cooking spray over medium heat. Add chicken; cook and stir 4-6 minutes or until no longer pink. Reserve 2 tablespoons broth; add remaining broth to pan. Stir in corn, beans, tomatoes, jalapeno, cilantro, chili powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes. , Mix cornstarch and reserved broth until smooth; gradually stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Top servings with crushed chips and, if desired, cheese.

CHICKEN & BLACK BEAN CHOWDER

Steps:

• Pick the coriander leaves and set to one side, then finely slice the stalks. Peel and finely chop the onions and garlic, then finely slice the celery.
• Place a large saucepan over a medium-low heat and pour in a good lug of oil. Add the onion, garlic, celery and coriander stalks, then sauté for about 10 minutes, or until the veg is softened but not coloured.
• Add the cumin and cayenne to the pan and fry for a further minute. Stir in the black beans, along with their liquid, and the chicken stock.
• Cut the corn from the cob and add it all to the pan, along with the bay leaf. Gently bring it all to the boil, then reduce the heat to low and let it simmer for 15 minutes.
• If you prefer your chowder to be on the smooth side, you could blitz it just a little with a stick blender, otherwise just leave it nice and chunky.
• Shred the chicken and add it to the pan with the cream. Season with sea salt and black pepper to taste, then return to the hob for a further 10 minutes.
• Toast the corn tortillas in a hot, dry frying pan until lightly golden. Cut them into large pieces and serve them wedged into bowls of the soup, finished with the reserved coriander leaves and wedges of lemon for squeezing over.

AUTHENTIC BLACK BEAN CHICKEN

Steps:

• Cut the chicken into bite sized chunks; put them in a bowl and add salt and soy sauce; mix well and set aside.
• Heat peanut oil in the wok over high heat; add the chicken and stir-fry until it changes color, then remove from the wok with a slotted spoon.
• Drain off all but 3 tablespoons oil from the wok, then return it to medium heat; add the ginger and garlic and stir-fry for a few minutes until they are fragrant and the garlic cloves are tender. Add the black beans and stir-fry until fragrant, splashing in the wine as you do so. Add the chili flakes and stir-fry for a few moments.
• Return the chicken to the wok; add the red bell pepper and toss both in the fragrant oil, splashing in the vinegar and adding salt to taste. When everything is sizzly, throw in the scallions and stir a few times until barely cooked. Then, off the heat, stir in the sesame oil and serve.

CHICKEN CORN BLACK BEAN SOUP

Steps:

• Combine shredded chicken meat, chicken broth, salsa, sweet corn, black beans, southwest-style corn, cream of chicken soup, diced green chilies, cumin, chili powder, garlic powder, and salt together in a large pot; bring to a boil. Reduce heat to medium-low and simmer until heated through and flavors blend, about 20 minutes.

LAYERED CORN, BLACK BEAN AND CHORIZO CHOWDER

Steps:

• Jalapenos -- I roast mine just on a small piece of aluminum foil like 4x4 in a 450 degree oven for 10 minutes, turning often. No oil, no seasoning, just put them in the oven. They will get nice and charred all on their own. Then remove and put in a bowl or coffee cup or small plate covered with plastic wrap and 10-15 minutes later, they are done. The skin pulls right off and you can remove the seeds and ribs and chop. Just set to the side. You can be doing this as you saute the chorizo. These will be added to the beans in just a few minutes.
• Chorizo -- Remove the chorizo from the casing and brown in a small saute pan on medium high heat until golden brown. Remove once golden brown and no longer pink and then transfer to a plate lined with a paper towel to absorb any grease or drippings. Transfer to a small bowl or tupperware and put in the refrigerator for later.
• Beans -- Now, I like to reserve a tablespoon of the chorizo drippings to cook the beans and onions in, but get rid of the rest - you don't want too much grease. Add the onions and garlic to the chorizo drippings on medium high heat and saute for just a couple of minutes until the onions start to soften. Add the beans and jalapenos, salsa, chili powder, cumin, salt and pepper to taste. Cook on medium heat to combine all the flavors. MY TRICK -- just take a fork and mash a few of the beans up. Not all, just some. It adds a nice texture and takes just a seconds. You don't have to, but I think it adds a lot. Ok, these are done too. Just remove to a bowl or a tupperware container and put in the refrigerator for later.
• Chowder -- This is such a easy soup. In a large pot, melt the butter and saute the onion, potato and garlic until slightly soft. Add in the corn (reserving 1 cup) and cook on medium high heat, I like to not brown the vegetables, but I do like to get just a little color and a good pan saute for just a couple of minutes. Then I add in the flour and stir well to combine. Cook just another minute then add in the broth and cook about 10 minutes until the vegetables, especially the potatoes are soft.
• I like to use my immersion blender right in the in the pot, but you can transfer the mixture to a food processor or even or regular blender. You want the corn mixture to become nice and creamy. Return the corn to the pot if you did not use an immersion blender and add the cream cheese, and light cream, the remaining 1 cup of corn, salt, pepper and red pepper flakes. Then cook 20 minutes on simmer just to blend all the flavors. Also the natural starch of the potato and the corn will help to thicken the dish. Once everything is heated through, check for thickness. If you like yours thinner, by all means, add some more broth. It should be just about right however. I don't like it too thin. I also check again for salt and pepper and add in my scallions and parsley and it's done.
• Toppings -- Dice the avocado in small bite size pieces and toss with the olives, lime juice, a little salt and pepper to taste. Go easy on the salt, there is salt in the chowder and the beans and the olives are also salty.
• Serving -- Heat up both the beans and the chorizo in the microwave. Just 1-2 minutes until heated through. In each serving bowl add 1/2 cup of the beans, then top with the corn chowder. Now on top of the chowder, I like to make three small "piles" of the toppings. A couple of tablespoons of the cheese, a couple of the avocado/olives, and a couple of the chorizzo. Squeeze a little lime over the soup and then garnish with one slice of the lime, a light sprinkle of the cilantro and add a few tortilla chips.
• It is just a "fun" unique soup for entertaining or for dinner with friends. Make a few appetizers and drinks, some of my soup and enchiladas and then a of course dessert. Play some cards on a cold night and just relax. Sometimes a great dinner party doesn't have to be "fancy.".

BLACK BEAN CORN CHOWDER

Steps:

• In a blender, combine cream and 3/4 cup black beans; cover and process until smooth. Set aside. , In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the salsa, corn, lime juice, cumin and remaining beans. , Reduce heat; stir in cream mixture. Cook, uncovered, for 2-3 minutes or until heated through. Stir in avocado. Serve with sour cream and cheese if desired.

BEAN COUNTER CHOWDER

Steps:

• In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomato; simmer for 5 minutes. Add the broth, water and seasonings. Bring to a boil; cook for 5 minutes. Add beans and macaroni; return to a boil. , Reduce heat; simmer, uncovered, until macaroni is tender, about 15 minutes. Sprinkle with parsley.

SOUTHWESTERN BLACK BEAN AND CHICKEN CORN CHOWDER

Steps:

• In a stockpot, saute garlic, onion and bell pepper in butter or oil until soft.
• Add diced potatoes, chicken broth and taco seasoning.
• Bring to boil then reduce heat to simmer until potatoes are soft.
• Use a hand potato masher to mash the potatoes and thicken soup.
• Add diced tomatoes (may puree first if desired) and corn.
• Add evaporated milk, half and half, shredded cheese and beans.
• Cook another 2-3 min, stirring until cheese is melted.
• Serve topped with diced green onion.