Chicken And Black Beans With Chorizo Recipes

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.

ULTIMATE BLACK BEAN SOUP/STEW WITH CHORIZO AND BRAISED CHICKEN

Steps:

• ADVANCED PREP FOR BEANS:.
• DRIED BEANS: 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.
• CANNED BEANS: Drain and rinse 2 28-oz. cans of black beans.
• PREPARE CHICKEN:.
• The next day, season chicken with salt and pepper on all sides.
• 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 1st side, about 5 minutes.
• Flip chicken and cook until 2nd side is browned, about 3 minutes longer.
• Remove chicken from pot with tongs and set aside on a large plate.
• COOK CHORIZO & PEPPERS:.
• Add chorizo to Dutch oven/saucepot. Cook, stirring occasional, until chorizo is crisp and starting to char, about 4 minutes.
• Add scallion whites, 1 finely chopped Serrano pepper, and minced 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. Cook, stirring until fragrant, about 1 minute.
• (IF USING DRIED BEANS) Add 1 1/2 quarts low-sodium chicken broth and bay leaves.
• (IF USING CANNED BEANS) Add 1 quart low-sodium chicken broth and bay leaves.
• Drain and rinse black 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.
• (IF USING DRIED BEANS) The cooking time should be 45 minutes to 1 hour.
• (IF USING CANNED BEANS) The cooking time should be 30 minutes.
• Remove and discard bay leaves and skins from chicken.
• Using a ladle, carefully transfer 2 cups of beans and chorizo with liquid to a blender. (Some blenders may require some cooling off time before blending; a Vitamix does not!) Blend on high speed until completely smooth, about 1 minute. Stir mixture back into pot.
• If you want a thicker soup, scoop up more beans and chorizo and blend that. To make it easier for dinner guests, you can shred the meat off the chicken and mix it into the stew; otherwise, they will need a fork and knife in addition to a soup spoon, and probably strong napkins.
• Serve chicken and beans with scallion greens, avocado, cilantro, lime wedges, sliced Serrano peppers and sour cream at the table for garnish.

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.