Ingredients: |
Ingredients: 4 Large Chicken Thighs or Leg/Thigh Quarters, bone-in, skin-on
Kosher Salt
Fresh Ground Black Pepper
2 T. Canola or peanut oil
1 Medium Onion (Finely Chopped)
1 T peeled and grated fresh Ginger root
2 t, Chili powder
1/2 t Ground Cinnamon
1/2 t. Ground Cumin
1/4 t. Cayenne Pepper
1 to 1 1/2 C Fresh Orange Juice
1 1/2 to 2 C Chicken Broth
2 Cloves Garlic (Finely chopped)
12 oz Sweet Potato (Peeled and cut into 1/4 inch pieces)
1 Poblano Chili Pepper (Roasted, seeded, and cut into medium dices)
1 Roasted Red Bell Pepper (Seeded and cut into 1/4 dices)
15 oz can Black Beans (Rinsed and drained)
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Directions: |
Directions:Heat large Dutch oven over medium heat. Season chicken with salt and pepper on both sides. Add oil to the pot, then arrange chicken pieces skin side down. Cook for about 8 minutes undisturbed, until the skin is a golden brown, The chicken will not be cooked through. Transfer to a plate skin side up. Reduce the heat to medium-low, add the onion and stir to coat. Cook for about 4 minutes stirring often, then add ginger. chili powder, cinnamon, cumin and cayenne. Stir for 1 minute. Add orange juice, broth and garlic. Ounce the mixture is bubbling at the edge, Season the liquid with salt so the vegetable will the benefit of that seasoning. Return chicken to the pot, skin side up, Seat it in the liquid so the skin remains exposed. Cook uncovered for 20 minutes.
Transfer chicken to a plate, skin side up.
Stir in the sweet potatoes Poblano chili and bell pepper, then return chicken to the pot, skin side up. Cook uncovered for 12-15 minutes, until the sweet potato is tender, yet firm enough to hold its shape. Stir in the beans. Once the mixture is bubbling at the edges, taste and season with salt and pepper as needed. Reduce the heat to low.
Discard the chicken skin if desired and return chicken to the pot. If you chose to leave the skin on, place chicken in the pot skin side up and not submerged. Divide stew into individual bowls and serve hot with tortillas. |
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