This is very much a weeknight dish, easy to make and tastes really good! We all thought that some avocado on the side would be nice.
Wine Suggestion: a juicy red with lower/softer tannins that don’t fight the chillies as much. A brambly Primitivo/Zinfandel comes to mind but so does Grenache and handily we have an old-vine Grenache, the Soto Manrique ‘La Viña de Ayer’ Garnacha from Sierra de Gredos. Pure and refined and a beautiful glass of wine.
Chicken with jalapeños and black beans – serves 4
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves of garlic, crushed
- 1 small red pepper, cut into chunks
- 1 tbsp chilli powder
- ½ tsp cumin seeds
- 6 chicken thigh fillets, cut into bite-size pieces
- 4 tomatoes, chopped (or use a tin)
- 1 tbsp tomato purée
- 300ml chicken stock
- jar black beans, rinsed and drained (we like Bold Bean Company)
- 2 tbsp chopped pickled jalapeños
- a handful of coriander, chopped
- sour cream, to serve
- mature cheddar, grated, to serve
Heat the oil in a pan and cook the onion and garlic for 5 minutes until softened. Add the pepper and cook for another 5 minutes until softened. Add the chilli powder and cumin seeds and cook for 1 minute, then add the chicken and cook for 5 minutes or until opaque.
Stir in the tomatoes, purée and stock and bring to a simmer. Cook for 10 minutes, then add the beans and jalapeños and cook for another 15-20 minutes or until thickened.
Stir in the coriander and serve with sour cream and cheddar.
(Original recipe by Janine Ratcliffe in Olive Magazine, September 2019)
