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3 lb cut-up chicken
1 chorizo sausage
1 tbsp black peppercorns
1 tsp salt
1 potato, peeled and cut in chunks
1 medium sweet potato, peeled and cut in
chunks
1/3 lb green beans, trimmed
1/2 small head of cabbage, shredded
2 plantains
2 tbsp corn oil
2 garlic cloves, minced
1 small onion, minced
6 tbsp tomato paste
1 cup tomato, seeded and diced
2/3 cup cooking liquid
1/2 cup canned chick peas |
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Method :
Place chicken in a heavy-bottomed, lidded pan and cover with water. Add
chorizo, peppercorns, and salt, cover and simmer for 25 minutes.
Reserving cooking liquid, drain the chicken and chorizo, and keep them
warm. Simmer green beans in the cooking liquid for 8 minutes. Remove
with a slotted spoon and set aside. Add the potato and sweet potato to
the cooking liquid and simmer, partially covered, until soft. Add the
cabbage to the pot, bring to the boil, simmer 1 minute, and remove from
heat. The liquid will have simmered down to a thick sauce. Set aside.
Meanwhile, cook the plantain separately for 5-10 minutes, peel and set
aside with the chicken. Cut chorizo into hearty slices. Heat oil in a
skillet, and saute the garlic and onion until the onion begins to
soften. Add and saute the chorizo until browned. Add the tomato paste,
diced tomato, cooking liquid, and chick peas, and simmer for 5 minutes.
Season with ground black pepper and salt, if necessary. Serve the
chicken napped with the tomato sauce and surrounded by vegetables,
chorizo and sauce.
Serves 6
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