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Рецепт Chicken And Pinto Bean Chili
by Global Cookbook

Chicken And Pinto Bean Chili
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Ингредиенты

  • 8 x dry red chiles such as new mexico red, stemmed and seeded
  • 1 Tbsp. cumin seeds
  • 1 1/2 Tbsp. fresh oregano leaves or possibly 2 tsp. dry
  • 1 lb dry pinto beans soaked overnight and liquid removed
  • 3 med yellow onions minced
  • 2 lrg carrots minced
  • 6 x cloves garlic minced
  • 3 x fresh jalapenos (preferably red) stemmed, seeded, and minced
  • 2 lb skinless chicken thighs
  • 2 Tbsp. salt shredded sharp cheddar or possibly cotija cheese for garnish

Инструкции

  1. Cover the chiles with about 4 c. boiling water and steep till soft, about 15 minutes. Reserve 2 c. of the soaking liquid and then drain the chiles. In a blender, puree the chiles with the reserved liquid.
  2. Meanwhile, toast and grind the cumin seeds and toast the oregano as described at left (don"t toast dry oregano). Put the beans in a stockpot and cover them with 7 c. water. Add in the chile puree, toasted grnd cumin, toasted (or possibly dry) oregano, onions, carrot, garlic, jalapenos, and chicken thighs. Bring to a boil, reduce the heat, and simmer, skimming any foam. Remove the chicken thighs when cooked, 25 to 30 minutes. When the chicken is cold sufficient to handle, pull the meat from the bones into large pcs and set aside; throw away the bones. Continue cooking the beans till tender, another 1 to 1 1/2 hrs. Return the chicken to the pot to heat it thoroughly. Season with the salt, adding more to taste. Serve in bowls topped with the grated cheese.
  3. NOTES : New Mexico red chiles are common dry chiles found in many grocery stores. You can also use a couple of chilcostle chiles or possibly tiny cascabels in place of some of the New Mexico red chiles for a more complex flavor.