Description
Chicken Wings and Bean Stew is a Mexican inspired dish of chicken wings cooked with red kidney beans and butter beans on a chilli cumin spiced tomato based sauce.
Ingredients
Scale
- 1 kg chicken wings
- 2 400 g cans chopped tomato
- 1 400 g can red kidney beans, drained
- 1 400 g can butter beans, drained
- 1 red capsicum, chopped
- 3 tbsp tomato paste
- 6 tbsp chilli powder
- 2 tbsp ground cumin
- 1 tbsp ground paprika
- 1/2 tsp cayenne pepper
- 1 large onion, chopped
- 2 sticks celery, finely chopped
- 6 cloves garlic, chopped
- olive oil
- salt
- freshly ground black pepper
Instructions
- In a pot add oil then brown chicken pieces on all sides
- Set aside the chicken, add oil if needed then sauté garlic, onion and celery.
- Stir in the capsicum, chilli powder, cumin and paprika then continue to cook until onions are soft.
- Add the chopped tomatoes, browned chicken and cayenne pepper. Bring to a boil then simmer in low heat for 15 minutes.
- Add the tomato paste red kidney beans and butter beans, simmer for 10 more minutes or until chicken is cooked.
- Season with salt and freshly ground black pepper then serve.
Looks tasty. I’m surpised the tomato paste/puree is added so late in the cooking. I was always taught to add tomato puree early in the cooking at towards the end of the frying as it helps to fully develop the flavour of the puree and reduce the acidy bite to the puree.
★★★★★
True, I notice this in Italian cooking where they saute it with the onions. Will have to do it that way next time
This is such a hearty dish, a bowl of rice will be perfect with it!
Great looking dish — so full of different flavors. It’s gorgeous, too! Love the photos — thanks.
★★★★★
I’d just rub the wings with salt and pepper and pop them into the oven to bake. I did go a step further with the drumsticks the other day though – post on it in my blog tomorrow. Hop over for a look!