Pollo Y Frijoles Negros

by : Mymy Suajico-Santiago

 

Ingredients:

1 lb                      Frijoles Negros (Spanish Black Beans) soak overnight

6 cloves              Garlic

8 cups                 Chicken Stock

4 pcs.                  Potatoes (peeled & quartered)

2 pcs.                  Carrots (peeled & sectioned)

4 pcs.                  Chicken Thighs

1 pc.                    Thinly Sliced Spanish Chorizo ( I used Campofrio)

2 stalks               Celery Chopped

                             Extra Virgin Olive Oil

                             Chili Arbol (for Spice, optional)

To Taste             Salt & Pepper

Garnish              Parsley

 

Procedure:

Boil the black beans in chicken stock until soft and cooked. Add the chicken thighs carrots & potatoes, continue to cook. In a separate pan sauté the garlic in extra virgin olive oil until brown, add the chorizo and stir fry, drop in the celery and continue to cook for few minutes. Add the sautéed mix of garlic, chorizo and celery (including the oil) into the pot of beans, chicken & vegetables. Simmer to allow flavors to blend.  Salt & pepper to taste, garnish with parsley and serve hot.