Mexican Chicken and Bean Stew
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
2 1/4 lb skinless chicken thighs
1 large onion, finely chopped
3 garlic cloves, finely chopped
1 tsp crushed chipotle peppers
1 tbsp ground coriander
2 tsp ground cumin
2 tsp paprika (you could use smoked paprika if you can’t find smoked chiles)
2 tins chopped tomatoes
2 tsp sugar
1 tin beans of your choice, rinsed (I used barlotti beans)
Salt & pepper to taste
Sour cream, to serve
Fresh limes, to serve
Fresh coriander, to serve
In a large pot, fry the onions until soft and translucent. Add the garlic and fry for another minute.
Add the chicken thighs and brown for 5-7 minutes.
Add the spices and coat the chicken in them, then add the chopped tomatoes.
Rinse the tomato cans with water and add 1 tin of water to the chicken. Add the sugar and allow to come to a gentle simmer.
Cover and allow to simmer for 30 minutes until the chicken is cooked.
Remove the lid and add the beans. Allow to simmer for another 15 minutes, uncovered so the stew can reduce slightly.
Serve with sour cream, lime and fresh coriander.