Chicken Stew with Peruvian Beans
Casserole
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Cook Time
3 h
Servings
6
Difficulty
Medium
Prep Time
60 Min
Description
This chicken stew with beans, inspired by Peruvian cuisine, is a comforting and flavorful dish. The combination of tender chicken with yellow pepper and cilantro dressing, along with the creamy beans, makes it a unique culinary experience. I especially prepare it on cold days, as its intense flavor and comforting texture warm the soul. It is perfect to share with family or friends, and can be accompanied with white rice for a complete meal. Although it takes cooking time, the final result is worth it. Go ahead and try this delight!
Ingredients (15 ingredients)
-
4 piece chicken legs with thighs
-
2 piece finely chopped onions
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2 cucharadas soperas ground garlic
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0.5 cup cilantro
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3 cucharadas soperas ground yellow pepper
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1 litro chicken broth
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2 piece cut carrots
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1 puñado peas
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70 mililitros chicha de jora
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0.5 kilogramo canary beans
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3 hojas bay leaf
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1 pinch ground black pepper
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1 pinch ground cumin
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salt
-
oil
Preparation (9 steps)
Prepare the liquefied cilantro
Place ½ cup of cilantro (stems and leaves) in the Thermomix glass. Add a splash of water and crush 20 sec./Speed 7 until a homogeneous mixture is obtained. Reserve.
Season and seal the chicken
Season the 4 chicken legs with thighs with salt to taste, 1 pinch of ground black pepper and 1 pinch of ground cumin. In a separate pan with hot c/n oil, seal the pieces of chicken, browning them on both sides. Remove and reserve.
Prepare the base dressing
In the Thermomix glass, add another splash of c/n oil. Incorporate 2 finely chopped onions and program 5 Min./120°C/Speed 1 to sauté until the onion is translucent.
Add garlic and yellow pepper
Add 2 tablespoons of ground garlic, 3 tablespoons of ground yellow pepper and a pinch of salt to the Thermomix glass. Program 5 Min./120°C/Speed 1 to cook until the mixture acquires the consistency of a jam and the oil begins to separate.
Incorporate cilantro, chicha and chicken
Add half of the reserved liquefied cilantro, 70 milliliters of chicha de jora and the sealed chicken pieces to the Thermomix glass. Cover with 1 liter of chicken broth.
Cook the chicken
Program 30 Min./100°C/Reverse direction/Spoon Speed.
Add carrots and peas
Add 2 cut carrots and 1 handful of peas to the Thermomix glass. Program 15 Min./100°C/Reverse direction/Spoon Speed until the vegetables are tender. Adjust the flavor with the rest of the liquefied cilantro and salt to taste.
Cook the beans
Soak ½ kilogram of canary beans overnight. The next day, rinse them well and place them in a large pot with cold water until covered by two fingers. Add 3 bay leaves. Cook in a separate pot for approximately 1 hour or until the beans are soft.
Prepare dressing for the beans
In a pan over low heat, prepare a dressing with chopped onion, garlic, salt, pepper and cumin. Incorporate the dressing into the pot of beans, stir and let it boil while crushing the beans a little so that they are creamy.
Finished cooking? Great! 🎉
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Created by
Marta Flores
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