Texan grilled chicken with cowboy beans
Saturday - December 23, 2017 11:06 am ,
Category : RECIPES
Ingredient:
60ml (1/4 cup) smoky barbecue marinade
1 tbs malt vinegar
1 tsp Tabasco sauce
3 1/2 tsp ground cumin
3 garlic cloves, crushed
4 (about 1.2kg) chicken marylands, scored
1 tbs olive oil
3 rashers Primo Bacon Shortcut Rindless, chopped
1 red onion, finely chopped
3 tsp chopped fresh coriander root & stem
2 corn cobs, kernels removed
400g can crushed tomatoes
400g can bean mix, rinsed, drained
1 tsp brown sugar
Baby coriander leaves, to serve
Reduced-fat sour cream, to serve
Method:
Preheat oven to 200°C/180°C fan forced and line a baking dish with baking paper. Combine the barbecue marinade, vinegar, Tabasco, 1 tsp of the ground cumin and 1 garlic clove in a large glass bowl. Add the chicken and turn to coat.
Preheat a barbecue or chargrill to medium. Drain excess marinade from chicken, reserving marinade. Spray chicken well with oil. Cook, turning, for 4-6 minutes or until charred. Transfer to lined dish. Spoon over reserved marinade. Bake for 25-30 minutes or until the chicken is cooked through.
Meanwhile, heat the oil in a saucepan over medium-low heat. Cook bacon, stirring, for 2 minutes. Stir in onion, coriander, and remaining cumin and garlic for 2-3 minutes or until soft. Stir in corn for 2 minutes. Stir in tomato, beans and sugar. Reduce heat to low. Simmer, covered, stirring occasionally, for 7 minutes. Uncover and simmer for 3 minutes until mixture thickens. Season.
Divide beans among bowls and top with the chicken. Sprinkle with coriander. Serve with sour cream.
60ml (1/4 cup) smoky barbecue marinade
1 tbs malt vinegar
1 tsp Tabasco sauce
3 1/2 tsp ground cumin
3 garlic cloves, crushed
4 (about 1.2kg) chicken marylands, scored
1 tbs olive oil
3 rashers Primo Bacon Shortcut Rindless, chopped
1 red onion, finely chopped
3 tsp chopped fresh coriander root & stem
2 corn cobs, kernels removed
400g can crushed tomatoes
400g can bean mix, rinsed, drained
1 tsp brown sugar
Baby coriander leaves, to serve
Reduced-fat sour cream, to serve
Method:
Preheat oven to 200°C/180°C fan forced and line a baking dish with baking paper. Combine the barbecue marinade, vinegar, Tabasco, 1 tsp of the ground cumin and 1 garlic clove in a large glass bowl. Add the chicken and turn to coat.
Preheat a barbecue or chargrill to medium. Drain excess marinade from chicken, reserving marinade. Spray chicken well with oil. Cook, turning, for 4-6 minutes or until charred. Transfer to lined dish. Spoon over reserved marinade. Bake for 25-30 minutes or until the chicken is cooked through.
Meanwhile, heat the oil in a saucepan over medium-low heat. Cook bacon, stirring, for 2 minutes. Stir in onion, coriander, and remaining cumin and garlic for 2-3 minutes or until soft. Stir in corn for 2 minutes. Stir in tomato, beans and sugar. Reduce heat to low. Simmer, covered, stirring occasionally, for 7 minutes. Uncover and simmer for 3 minutes until mixture thickens. Season.
Divide beans among bowls and top with the chicken. Sprinkle with coriander. Serve with sour cream.
