Slow Cooked Mole Chicken, Black Bean and Feta Arepas
I’m going to be making a lot of arepas. The recipe I used before was great, but this time I did a “dinner” version of the filling, which lasted for days and days. Also, I found out why you don’t slow roast a whole chicken. Bones. Everywhere.
Ingredients (black beans):
- 500g dried black beans
- 2 chorizo sausages
- 1 onion, diced
- 2 tbsp red wine vinegar
- 2 garlic cloves, diced
- Water
- Olive oil, salt and pepper
Saute the onions and garlic in olive oil. Add beans, chorizo, and vinegar. Fill the pot to cover it with water. Simmer for 2 hours, covered, stirring occasionally. Add salt and pepper at the very end.
Ingredients (chicken)
- 1 kg chicken thighs, boneless
- ¼ cup flour
- 3 tomatoes, diced
- 2 onions, diced
- ¼ cup almonds
- 1 tbsp chili powder
- 1 large chili (not a really hot one, whatever’s available locally)
- 1 tsp cinnamon
- ¼ cup chopped oregano
- 2 cups chicken broth
- ¼ cup cocoa powder
- Olive oil, salt and pepper
Dredge chicken in flour and brown in a bit of oil before adding to crock pot. Saute onions in another pot, add the rest of the ingredients and season with salt and pepper. Cook for about 5 minutes and then using a food processor or one of those handheld ones, puree. Cook for another 5 minutes and then add to the chicken. Cook for 8 hours, and use a fork to pull the chicken apart and mix into the sauce. Serve in arepas with feta and black beans. Garnish with lime and cilantro.