A Chicken and Black Bean Stew Even Your Kids Will Love

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Photographs: J. Kenji Lopez-Alt

I have been experimenting alot with my Instant Pot lately.  For those not familiar with this kitchen device, an Instant Pot is a pressure cooker with super human powers, it can do so many things and makes dinner so easy.  I dedicated an entire post to it awhile back titled Meet My New BFF, which shows how much I love it.

I have discovered that when I cook chicken in my Instant Pot my kids will actually eat it. Let me clarfify that, my kids will eat chicken that is not in NUGGET FORM!!! This was amazing to me.  They will actually eat it because it comes out so tender and it is so moist and delicious they can’t even deny the yumminess!!

So now I throw everything in this.  When I get home late from work or after the kids gymnastics class and realize that I forgot to defrost something for dinner- AGHHHHH… wait that’s what I used to do.  Now I can throw frozen meat in the instant pot with whatever else I have laying around and it will be done in 20-30 minutes while I do everything else.  For me the fact that I can throw in frozen meat and it will still cook it is the saving grace.  I still love to cook other things in my slow cooker or oven or grill, and i don’t do Instant Pot every night but it definitely is one of my meals every week now.

Prep Time: 15 minutes

Cooking Time: 1 hour

Yield: 4-6 servings

Ingredients

  • 1 tablespoon vegetable oil
  • 8 ounces chorizo or to make it more kid friendly you can substitute kielbasa, sliced into 1/4 inch disks
  • 1 medium onion, diced (about 1 cup)
  • 2 teaspoons ground cumin
  • 2 (4-ounce) cans diced green chilies
  • 8 ounces dried black beans
  • 12 stems cilantro, leaves roughly chopped
  • boneless chicken breasts and thighs ( about 2 lbs)
  • 1 quart homemade or store-bought low-sodium chicken stock
  • Kosher salt and freshly ground black pepper
  • Sour cream, for serving
  • Lime wedges, for serving

Directions

  1. Heat oil in your Instant Pot on saute setting until shimmering. Add chorizo and cook until starting to crisp around edges, about 2 minutes. Add onions and cook, stirring, until softened, about 3 minutes longer. Add cumin and cook until fragrant, about 30 seconds. Add chilies, dried black beans, cilantro stems, chicken, and broth. Season to taste with salt and pepper and stir to combine.
  2. Seal pressure cooker and press Stew function and bring to high pressure. Cook for 40 minutes. Do a quick release and open. Using tongs, transfer chicken pieces to a bowl. Return beans to high heat and continue cooking, stirring, until reduced to a thick, stew-like consistency, about 5 minutes. Meanwhile, shred chicken.
  3. Stir chicken into beans, season to taste with salt and pepper, stir in half of chopped cilantro, and serve, passing sour cream, lime wedges, and remaining cilantro at the table.

Hint: if stew is not as thick as you would like and you are short on time you can add cornstarch to thicken.  Using some of the stew liquid with 1:1 ratio of cornstarch to liquid in small bowl. Start with 1 tbsp.  Add back to stew and mix in and wait a few minutes to thicken. Repeat til your desired thickness.

Enjoy and Be Well!!

#kidstummytroubles

Chicken Dinner Even Your Kids Will Love

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Honestly, if my kids will eat something then it has to be good because they are the pickiest eaters EVER!!  A few posts ago I wrote about my Instant Pot.  So here is a dish I made that the whole family will absolutely love and that you can easily add into your weekly dinner routine.   You can vary the spice level by adding more red pepper flakes and smoked paprika at the current amounts it has great flavor but not too much of a kick so safe for the kids.

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What I also do with this recipe is make double the portion of the sauce and freeze the chicken thighs and the sauce in a ziplock bag and stick it in the freezer.  I pull it out and just have to put it in my Instant Pot and you are good to go.

Oh and of course it is Gluten Free, Dairy Free.  Serve with your favorite sides and veggies.  I serve it with brown rice and veggies.  This sauce is yummy on top of the rice!

Easy Instant Pot BBQ Chicken Thighs

Ingredients:

  • 1 tbsp olive oil
  • 2 lbs boneless chicken thighs ( fresh or forzen)
  • 1 medium onion, diced
  • 1 cup ketchup
  • 1/2 cup honey
  • 1/4 c soy sauce
  • 1/2 tbsp sesame oil
  • 1/2 c brown sugar
  • chicken stock concentrate
  • 1/4 c water
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cumin
  • 1/4 tsp smoked paprika
  • a pinch of red pepper flakes
  • 1 tsp fresh crushed or minced garlic

DIRECTIONS:

  1. Set the Instant Pot to saute and add olive oil.  Let it heat until oil shimmers then add chicken thighs to pot.  Brown on each side for 3 minutes.  Don’t overcrowd make sure each thigh contacts the bottom, depending on size of your chicken thighs you may need to do this step in two batches.
  2. While chicken is browning chop onion and garlic and set aside.
  3. Mix together all remaining ingredients. add garlic to sauce and mix.
  4. Scatter the onions over the chicken in the Instant Pot and cover with sauce.
  5. Set the Instant Pot to manual mode- high pressure.  Adjust time to 25 minutes, make your sure Instant Pot  is in sealing mode.
  6. Line a sheet pan with aluminum foil and lightly spray with nonstick spray or coat with olive oil, set Broiler to high.
  7. When chicken is done, switch steam release handle to venting.  Once pressure is released, take lid off.  Carefully move chicken with tongs to sheet pan ( the chicken will be very tender and falling apart).  Place under broiler for 3 minutes per side.
  8. While chicken is browning, switch pot back to saute mode to reduce and thicken sauce.  Pour the thickened sauce over the chicken and serve with your favorite sides.

Enjoy!! Stay health and Be well.

#kidstummytroubles #GlutenFree #InstantPot #celiac