Chicken and Black Bean Stew with Chorizo and Collards
A comforting, hearty, simple Chicken Stew with Beans; served over rice with braised Collard Greens, Mexican Chorizo, Scallions and Cilantro.
- 5 oz. Mexican Chorizo
- Drizzle of Olive Oil
- 4 Chicken Thighs, cut into 1-inch pieces
- 1 Onion, diced
- 3 Cloves of Garlic, minced or pressed
- 2 Bay Leaves
- 1 15-oz. Can of Black Beans, drained and rinsed
- 2 tsp. White Wine Vinegar
- 1/2 tsp. Kosher Salt
- Collard Greens
- 1 tbsp. Olive Oil
- 8-16 oz. Collard Greens, washed and chopped into strips
- 2-3 tbsp. Water
- Pinch of Kosher Salt
- Serve With
- Cooked White Rice
- Sliced Scallions
- Chopped Cilantro
Brown the Mexican chorizo in a braiser or Dutch oven with a little oil, over medium heat, breaking up the sausage as it cooks.
When the chorizo is browned, transfer it with a slotted spoon to a bowl. Leave behind as much of the fat as possible.
Then toss the chicken thigh pieces into the remaining chorizo fat and brown the chicken pieces over medium heat. Stirring occasionally.
When the chicken is browned and the outside is mostly opaque, use the slotted spoon to transfer the chicken pieces to a separate bowl. Keep the chicken and chorizo separate because the chorizo is a topping at service, while the chicken will go back into the stew.
Add the diced onion to the remaining fat in the pan or pot. Add the bay leaves and stir occasionally until the onions are translucent. Then add the drained and rinsed black beans. Use a potato masher, or a meat pounder to lightly smash about half of the black beans.
Stir the onion and bean mixture together then add the chicken back to the pan. Pour in 1.5 cups of water, stir and let the stew come up to a simmer.
Occasionally stir the mixture, scraping up the brown bits from the bottom of the pan. Let the stew simmer and reduce for 20 minutes. At this point, start your rice.
After about 10 minutes of simmering the stew, get a separate skillet warming over medium heat for the collard greens. Add a tablespoon of olive oil to the skillet for the collards. For two servings, I used 8 ounces (or half a 16-oz. bag of washed and cut collards). If you are serving four, use the whole 16-ounce bag and cook it in two batches.
When you get the greens in the pan, pour 2-3 tablespoons of water over the greens and let them wilt. Stir them as they cook to get them evenly wilted. Season with Kosher salt and cook them down until they are glossy and bright green. At this point if you are doing batches, add the rest of the greens and repeat with adding a couple tablespoons of water, stirring, seasoning with Kosher salt and cooking until all the greens are bright green and tender. Turn off the heat.
After about 20 minutes of simmering, your stew should be a bit thicker. Stir in 2 teaspoons of white wine vinegar and 1/2 teaspoon of Kosher salt. Remove the bay leaves and turn off the heat.
Serve the stew over rice topped with some cooked chorizo, chopped cilantro and sliced scallions.