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Chicharrones De Pollo, Black Beans with Yellow Rice, Mustard Green, Avocado and Onion Salad

Posted Jan 25 2009 5:41pm

Chicharrones

1/2 Chicken, on the bone, cut up
 - the quarters are cut up into chunks, using a heavy knife and a hammer to get it through the bone - or else a cleaver, if you have one
1 lemon or lime
5 garlic cloves, cut into 1/8 inch sections
1/2 tsp oregano
1/2 tsp sea salt
Ancho chile powder
1 Tbsp olive oil for marinade
1/4 cup olive oil, or pure (non-hydrogenated) lard (manteca), or 1/4 cup coconut oil

Black Beans

2 15.5-oz cans black beans, drained and rinsed
1/2 white onion, chopped
2 cups water
4 garlic cloves, chopped
1 tbsp olive oil
1/2 tsp sea salt
1/2 tsp oregano
1/4 tsp cumin seed
2 bay leaves

Yellow Rice

2 1/4 cups water
I cup brown rice
20 threads of Saffron

Mustard Green/Avocado/Onion Salad

1/2 bunch cilantro,
1 cup Mustard greens
wedge-cut slices of onion
1/2 Avocado, sliced
2 cups shredded lettuce
Vinegar, oil, oregano and salt

In a large bowl, marinate the chicken chunks in lemon juice, garlic, oregano, ancho chile powder, salt; toss chunks in marinade to coat; let sit at room temperature.

Start the rice, mixing 2 1/4 cups water to one cup rice. Add saffron threads, bring to a boil and then simmer.

In a medium saucepan, caramelize the onions and garlic for the beans; add water to interrupt the caramelizing, then the beans and spices. Bring to a boil, then turn heat to low, and simmer covered over a diffuser. Maintain enough liquid so the beans are slightly runny. Cooking time is not crucial after the caramelizing; longer is better, but 10 minutes is enough with canned beans.

When the rice is almost done, heat the chicken pan, adding and melting fat, or bring oil to its smoke point. Add chicken chunks. Let sit over high heat to brown. When the chicken is brown on one side, add garlic sections and turn the chicken. Turn frequently as it browns for even cooking. Remove a chunk to test; cut into it, and remove the chicken from the heat when the thickest piece is slightly pink in the center. It will continue to cook after it’s off of the heat and turn solid white but remain tender and juicy. Remove the garlic with a slotted spoon once it’s browned; it might take less time than the chicken. When the chicken is done, place it in a serving bowl, put the garlic on top, and sprinkle with clipped cilantro using kitchen shears.

Array the salad greens, onion and avocado however you’d like, and mix the dressing ingredients in a small bowl or pitcher, using 3 parts oil to one part vinegar to one part water, with sprinkles of oregano and salt to taste

Plate the rice first, then the beans, then the chicken, then add the salad. Sprinkle clipped cilantro over all to garnish. Serve salad dressing on the side.

      
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