Tuesday, March 2, 2010
Pollo con Chorizo y Frijoles Negros Caliente
I served this spicy chicken mixture as tacos, but it would be nice over rice or as a quesadilla. The cilantro lime sauce added the perfect cooling effect, but with more flavor than just using sour cream.
1 1/2 to 2 lbs. chicken thighs
1 tsp black pepper
1 tsp salt
1 tsp garlic powder
1 tsp paprika
1 tsp chili powder
1/2 tsp red pepper
1/2 tsp cumin
1/2 lb chorizo, casing free
1 medium onion, chopped
1/5 green bell pepper, chopped
14.5 oz can petite diced tomatoes
1 cup chicken stock
2 chipotle peppers, diced
15.5 oz can black beans, drained
1 tsp cornstarch mix with approx. 1 tablespoon water
Poach chicken thighs in a large pot of water with spices until fully cooked, about 15minutes of cook time per pound. Remove from pot once cook and set aside until cool enough to remove skin and bones.
Meanwhile, in a large saucepan begin cooking chorizo. Once the chorizo has cooked and emits grease, add chopped onion and bell pepper and cook until tender. Add a cup on stock to deglaze the pan. Add diced tomatoes and deboned chicken to pan. Stir in chipotles and drained black beans. Then stir in cornstarch mixture to thicken sauce.
Cilantro Lime Sauce:
1/2 cup plain low fat yogurt
2 tablespoons mayo
zest and juice of 1/2 a large lime
1 to 2 tablespoons cilantro, chopped
Combine yogurt, mayo, zest, juice and cilantro; mix well.
Spoon chicken onto tortillas and top with shredded cheese, greens, fresh chopped onions, cilantro lime sauce and whatever else you may desire.