Beans and chicken with a crunchy corn chip and cheese crust
When it is rainy or cold outside, it’s really nice to turn on the oven and bake something just like this- a little spicy, creamy, rich, crunchy and very very delicious. The perfect comfort food!
2 (480 g net) cans of kidney beans in saltwater, drained
2 (480 g net) cans of white beans in saltwater, drained
2 (800 g) cans tomatoes whole or chopped, peeled
500 g cooked chicken meat, cut in 1.5 cm cubes or pulled. You can boil a whole chicken the day before in greens, carrots and onions and get a real broth along with the process.
250 g hard cheese, grated
300 ml chicken or vegetable broth
1 red bell pepper, cut in strips or diced
1 large onion, chopped
2 garlic cloves, chopped or pressed through garlic press
large handful of parsley or kinza, chopped
3 tsp ground cumin
1 chili pepper, chopped or tsp of chili paste
4 tbsp olive oil for cooking
Salt, pepper and sugar to taste
For the crust
1 (200 g) pack tortilla chips, slightly crushed
250 g hard cheese, grated
200 g sour cream for serving
Canned Jalapeno peppers, chopped for serving
1. Get a large cast iron pot or a deep pan with a lid (it needs an iron handle to be put in the oven, if not, then this will need to be later transferred to a baking dish 22x30 cm) and heat the olive oil. On low heat cook the onion until it becomes soft and transparent.
2. Add the cumin, chili, garlic, pepper and sautée for approximately 5 min.
3. Then add the canned tomatoes and stir.
4. Gradually add the rinsed beans, chopped parsley and half of the broth, stir and sautée for 5-7 min.
5. Stir in the chicken strips and the rest of the broth, put the lid on and let it simmer on low heat for 10-15 minutes so the flavors can be absorbed.
6. Stir in the grated cheese.
6. Heat the oven to 200 degrees (celsius).
7. Cover the stew with the crushed tortilla chips, press down lightly.
8. Place the pot in the oven and bake for 20-30 min. Then sprinkle the grated cheese on top and put back in the oven for a few more minutes until cheese has melted.
9. When removed from oven, let it rest for 10 min and then serve along with the sour cream and chopped jalapenos.
Recipe: Ārija Avota
Photo: Oto Avots
