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
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.
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.
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.
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.