ingredients:
1 onion, chopped
2 carrots, sliced into thin rounds
1 or 2 ribs celery, chopped
2 small links of dry Spanish-style chorizo, sliced into thin rounds
half a chicken, bone-in
2 14-0z. cans black beans, drained
several cloves of garlic, sliced and diced
olive oil
cumin
corriander
black pepper
bay leaf
spanish yellow saffron rice (the cheap packaged kind)
cilantro
sour cream
hot sauce

Makin’ it:
1. boil the chicken parts to make a chicken stock. Set the stock aside. Discard skins and bones. Chop up the chicken meat and set aside.
2. heat some olive oil in a dutch oven and sauté the onions, carrots, and celery for 5 minutes. Add the chorizo slices and continue cooking for another 5 minutes. Add the garlic and cook for one minute more.
3. add the black beans, the chopped chicken, and then enough chicken stock to cover everything (more if you want it brothy).
4. add some cumin, corriander, black pepper, and a bay leaf.
5. Cover and simmer.
6. make the yellow rice while the soup simmer (25-30 minutes).
7. put a scoop of the rice in a bowl, fill with soup, and top with a dollop of sour cream, fresh chopped cilantro, and hot sauce (I like Melinda’s habanero sauce). Salt to taste if the rice and stock doesn’t cover your sodium needs.

This recipe is good for about four servings.

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