A Mexican dish for the Formular 1 Weekend!
The dried Ancho Chili Package is in my storage box for a long time. But dried stuff keeps its shelf life longer than anything else. On the backside of the packaging was the recipe.
It called for chickpeas, but I have yellow split peas already cooked from my hummus prep.
Ancho Chilis are on the fruity and milder side. I took out the stem and the seeds and poured hot water on top to let them rehydrate for 15 min. After that I just ripped them apart and put them in the pot.
Getting the caseing off the chorizo is a task, but you need to do it. Then cut in slices for later. I seasoned the chicken and let it rest on the counter for 30 min to come up to temperature. Searing fridge cold meat is not the best way to do it.
Recipe for 4:
4 chicken thighs, 1 tsp oil, chicken seasoning
120 g Chorizo
2 Ancho chilis rehydrated
300 g cooked yellow split peas
2 onions, 3 garlic cloves, 3 bay leaves, 1 rosemary twig
200 g cherry tomatoes, 1 large can chopped tomatoes
200 ml chicken stock, pepper
Get some color on the seasoned thighs in a pan. Take them out and set aside. Get the sliced onions in for 3 min, add the chorizo and garlic. Let the oil come out of the chorizo. Get the tomatoes in with the canned ones. Season with pepper.
Add the chicken pieces and bay leaves, Ancho and rosemary. Bring to a boil, cover and reduce the heat and cook for 10 min.
Now stir in the yellow split peas and cook 15 more min. Get the cover off, just use a meshed lid to prevent splatter.
Serve with some cornbread.
No comments:
Post a Comment