Serves: 8 to 10 Cook Time: 1.5 to 2 hours
Ingredients:
Directions
• 1kg Chicken breast, cut up • 1/3 Cup vegetable oil • 700g (3 cups) Diced ham • 5 to 6 Spicy Italian sausages • 6 Garlic cloves, minced • 3 Small onions, chopped • 3 Cans whole tomato • 1 Can of La Costena Chipotle peppers in adobo sauce (use 2 cans for a good spice kick, 3 if you want to feel some serious heat) • 2 tsp Salt • 1 Bay leaf • 455g Uncooked, tail-off, shrimp • 2 Cans black beans • 2.5 Cups minute rice • 1/2 Cup chopped parsley (optional)
Pre-heat the oven to 400F. Bake the sausages for 15 minutes. While those are baking, brown the chicken in a large kettle or soup pot. Add the ham, onions, garlic and keep cooking until the onions are translucent. Drain off as much liquid as possible from the canned tomatoes then stir in the tomatoes, salt, chipotle peppers and bay leaf. Chop the sausages into bite size pieces and add them in. Crank the heat and break up some of the tomatoes/chipotle peppers until the pot comes to a boil then reduce the heat, cover and simmer for 30 minutes. Stir in the shrimp, rice and black beans making sure all the rice is submerged in liquid (You can adjust the amount of rice based on how thick you want the stew). Simmer another 30 minutes or until the chicken is tender. Optional: Have Vlod Wajda from 425-D come and fix it for you. Also optional: Serve with the chopped parsley as garnish.
