Cuban Beans via Guy Fieri and a Green Chili Chicken Chunks

Cuban Beans via Guy Fieri and a Green Chili Chicken Chunks


6 cups water
2 cups dried red beans
2 ham hocks
3 tablespoons oil
2 white onions, diced
6 garlic cloves, diced
2 green bell peppers, diced
2 tablespoons ground cumin
2 tablespoons paprika
2 tablespoons dried oregano
2 tablespoons freshly ground black pepper
2 tablespoons kosher salt
In a large pot add water, beans and ham hocks. Boil for 45 minutes until tender.

In a medium saucepan add oil, onions, garlic, peppers, cumin, paprika, oregano, pepper and saute until translucent, do not brown.

When bean mixture has reduced by 1/2, add the onion saute mixture and the salt. Continue to reduce until water is level with bean mixture. Hold warm for service.


Green Chili Chicken Chunks

6 chicken breasts cubed
2 tablespoons garlic powder
1 tablespoon onion powder
1/4 teaspoon ground cumin
1 tablespoon dried oregano
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 teaspoon paprika

Marinade:
1 jar of Harry and David’s
Green Chili Stew Starter.

Oven to 300 degrees F.

Combine all the dry spices and place in large resealable plastic freezer bag along the with chicken and refrigerate for 30 minutes.

In a large mixing bowl combine 1/2 of the jar of Harry and David’s Green Chili Stew Starter with the chicken and refrigerate for at least 1 hour.

Remove chicken from Green Chili marinade (discard marinade) and shake off excess marinade. In a large saute pan over medium to high heat, add 4 tablespoons of extra- virgin olive oil. When oil is hot, place chicken in pan and sear.

When chicken is golden brown add 1/4 of the remainder of the Green Chili stew starter into pan; place pan in oven and cook the chicken for 25 minutes.

Remove the chicken from oven.

Place chicken under broiler for 5 minutes. Remove from broiler and serve.

Have remaining Harry and David’s Green Chili Sauce on side for dipping.

– Posted for OffMyGrill.Com using my iPhone!!!!