One thing my travels have given me is exposure to different spices and ingredients and different ways to combine them. Although the food in Cuba tended to be somewhat redundant after a while because I was travelling off the tourist grid and ate in the poorer districts, I periodically miss the food. I am talking about rice and black beans, lime, and cumin. I know the ingredients sound very similar to mexican or peruvian, but there is a difference between each.
I found this recipe online at Recipes4us.co.uk
I buy whole chickens from a Hutterite farm because they are far superior to anything I could buy at a supermarket. What I generally do is skin the chicken and cut it up, using the breasts for one meal, the drumsticks, wings and thighs for another meal and use the carcass to make chicken stock. I used this recipe for all the dark meat.
Ingredients
chicken pieces
salt and pepper
1 tablespoon olive oil
1 onion, chopped
1 green pepper, chopped
1 jalapeno pepper, chopped (I use EL PASO pickled sliced jalapenos in a jar)
1 garlic clove, minced
1 teaspoon cumin
1 tomato, chopped
1 tablespoon lime juice
1 400g/14 ounce tin black beans, drained
Directions
Sprinkle the chicken with salt and pepper to taste
Heat the oil in a large frying pan, add the chicken and saute until browned on all sides. Remove from pan with a slotted spoon and set aside.
Add the onion, green pepper, jalapeno pepper and garlic and cook for a few minutes, until onions are softened
Add the cumin, tomatoes, lemon juice and black beans and mix well. Return the chicken to pan, cover and simmer for 20 minutes stirring once or twice
Remove the lid and continue to cook for a further 15 minutes or until chicken is done.
Serve over rice.
No comments:
Post a Comment