Chicken with black beans and roasted peppers

Posted by Wayne Lyons on

This recipe for Chocolate Habanero Chicken with black beans and roasted peppers is a delicious and unique take on traditional chicken dishes. The marinade for the chicken includes a flavorful blend of ingredients, such as Chef Waynes Chocolate Habanero Sauce, black garlic, adobo, and dried oregano. Marinating the chicken overnight allows for the flavors to fully permeate the meat, resulting in a juicy and flavorful dish. The addition of black beans and roasted peppers adds a healthy and colorful element to the dish. The beans are cooked in a tomato-based sauce with onions and garlic, which provides a delicious and hearty accompaniment to the chicken. The roasted peppers add a smoky and slightly sweet flavor, which pairs perfectly with the spiciness of the habanero sauce. This recipe is perfect for those who enjoy bold and flavorful dishes, and it's sure to impress dinner guests with its unique flavor profile.


Chicken Marinade 

Chef Waynes Chocolate Habanero Sauce 55ml
Black garlic 3 cloves 
Adobo 3 tablespoon
Gran garlic 1 tablespoon 
Gran onion 1 tablespoon 
Black pepper to taste
Rapeseed oil 100ml 
Raw Sugar 2 tablespoons  
Jerez Sherry Vinegar 40 ml 
Dried oregano 1 tablespoon 
Chicken breasts 4 medium sized  


3 Assorted Roasted peppers diced 
1 medium sized Onion diced
3 cloves garlic minced
Dried Black or Pinto Beans 1 1/2 cups 
Salt to taste 
Black pepper to taste 
Tomato paste 3 tablespoons 
1 cup water 


Step 1 

Combine the marinade ingredients in a large bowl, then add the chicken breasts and coat them well with the mixture. Place the bowl in the refrigerator and allow the chicken to marinate overnight.

Step 2

Begin by boiling the beans until they are fully cooked, and be sure to save the liquid. While the beans are boiling, roast the peppers until they are charred and tender, and then set them aside to cool. Once cooled, remove and discard the skin from the peppers and cut them into small, approximately 2 cm pieces. Next, marinate the chicken thighs for 30 minutes before cooking them either by grilling or pan-searing them.

Once the beans are fully cooked, set them aside and in a separate saucepan, sauté onions and garlic over medium heat until they are tender. Add tomato paste to the mixture and cook for one minute before adding water. Bring the mixture to a boil and then add the reserved liquid from the beans along with the diced peppers. Bring everything to a boil once again, then reduce the heat to a simmer and cook for an additional 30 minutes. Finally, season with salt and pepper to taste.

Step 3 

As the beans are almost done cooking, heat a non-stick sauté pan over medium heat and add 3 tablespoons of rapeseed oil. Place the marinated chicken breasts in the hot pan, being sure to lay them away from yourself to prevent any oil splatters that could result in burns. Sear the chicken on both sides until they are sealed, then transfer them to a preheated oven that has been set to 350 degrees Fahrenheit or 180 degrees Celsius. Allow the chicken to cook in the oven for around 20 minutes.

Step 4 

When the chicken is fully cooked, take it out of the oven and let it rest for a few minutes to allow the juices to settle. After it has rested, slice the chicken and serve it on top of the beans. This dish pairs well with boiled rice or roasted potatoes.


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