INGREDIENTS
Serves 2
2 chicken legs and thighs, skin on and bone in
2 tablespoons vegetable oil
1 small white onion, peeled and small diced
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 teaspoons tomato paste
1 (15-ounce) can black beans, undrained
1/2 cup chicken stock
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped fresh cilantro
1 medium lime, cut in half
1. Using a cleaver, cut the chicken through the bones into 2" pieces. Heat the oil in a medium pot over medium-high heat. Add the chicken and brown well, about 4 minutes per side. Remove the chicken from the pot and set aside.
2. In the same pot, brown the onions over medium heat in the leftover oil, about 5–7 minutes. Add the dry spices and sauté 1 minute. Add the tomato paste and cook 1 more minute, stirring to coat the onions.
3. Add all the remaining ingredients except the cilantro and lime and simmer uncovered 30 minutes.
4. Ladle into two serving bowls. Sprinkle the cilantro on top and squeeze the lime over the stew.
LIME AND CILANTRO
Adding lime and cilantro at the end of a cooking process has a way of brightening the dish as well as giving it a distinctly Mexican flavor. Try taking some of your favorites, like chicken soup or chili or many other stews and soups, south of the border by adding these magical ingredients.