This hearty meal-in-one
dish requires a considerable amount of preparation and cooking
time, but the complimentary combination of flavors and textures
are well worth the effort. The task begins the night before when
dried pinto beans are placed in water to soak overnight. Recipe created by Chef Mark Kiffin, Coyote Cafe, Santa
Fe, California.
Cumin
Crusted Chicken with Borracho Beans and Greens
- 4 chicken breast quarters
- 2 tablespoons olive oil
Toasted Cumin and Black Pepper Rub (recipe follows)
Borracho Beans (recipe follows)
- 2 tablespoons butter
2 shallots, minced
- l pound mustard greens,
washed, stemmed
- Rub chicken with Toasted
Cumin and Black Pepper Rub. Refrigerate at least 2 hours.
- Prepare Borracho Beans
and keep hot.
- In frypan over medium
heat, place oil. Add chicken and sear on each side. Remove chicken
to 350°F (175°C) oven and cook about 45 minutes
or until fork can be inserted with ease.
- In large frypan, place
butter and shallots; cook, stirring, about 2 minutes. Add mustard
greens and cook, tossing gently, until wilted.
- Arrange greens in 4 shallow
bowls. Add beans evenly around greens and top with chicken.
Makes 4 servings.
Toasted Cumin and Black
Pepper Rub: In
frypan, place 1/4 cup cumin seeds, 2 tablespoons dried oregano,
1 tablespoon black peppercorns, 1/4 teaspoon salt and 1/2 teaspoon
sugar. Toast over medium heat, stirring, about 2 minutes. Transfer
to spice grinder and pulse until smooth.
Borracho Beans: Wash l cup dried pinto beans;
cover with water and soak overnight. Drain and rinse beans; place
in saucepan and add water to cover by 3 inches. Simmer over low
heat about 1 1/2 hours until tender, adding water if necessary.
Drain. In large frypan over medium heat, place l tablespoon vegetable
oil, 1/4 onion (diced) and 6 serrano chilies with seeds (minced).
Cook about 5 minutes; stir in 8 plum tomatoes (diced), 2/3 cup
beer and 1/4 teaspoon salt. Add beans, bring to a boil, reduce
heat and simmer about 10 minutes. Stir in 2 tablespoons chopped
fresh cilantro leaves just before serving.
Tip: Recipe can be doubled.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
