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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 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.

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