Cuban Black Bean Chicken

This is a really good Cuban dish, which is easy to prepare and very hearty. The interplay between the black beans and the vinegar is wonderful and perfect for colder weather. The recipe can be doubled to make a meal for a larger family. Enjoy


4 Chicken Thighs, skinless, bone in.
1 large Onion, chopped
1 Shallot, chopped
2 cloves Garlic, chopped
3 Tbsp. Olive Oil
2 pieces roasted Red Pepper, chopped. The kind from the jar is perfect.
1 Tbsp. Oregano
2 Bay Leaves
1 tsp. crushed Red Chili
1 Tbsp. Dry Sherry
1 Tbsp. Red Wine Vinegar
1 can of Black Beans, with juice
1/4 cup of Water
Sea Salt and freshly ground Black Pepper
Sour Cream

Begin by salt and peppering the chicken and sauteing it until it is well browned on both sides. Remove from the pan and add in the shallot, garlic and onion and saute until caramelized.

Add back the chicken and add the sherry and vinegar and cook until reduced, then add all of the remaining ingredients except the sour cream.

Stir well, cover and cook over low heat for approx 11/2 to 2 hours and until the chicken is very tender. Serve over rice and with a dollop of sour cream.

This would be perfect with a cold beer or a dry white wine.

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