This time I write this in English, as it is my contribution to in Purrsuit of flavours Cinco de Mayo.
And yes, the double cocina is no mistake, the first cocina is the room in the house where you cook – your kitchen and the second is the third person singular present tense of cocinar – to cook. So The fairy of the kitchen cooks mexican chicken (pot).
For 4 Persons
- 250 g eggplant
- 1 onion
- 1/2 kg potatoes
- 500 kg chicken filet
- 2EL oil
- 2 tbsp tomato paste
- 1 small tin (440 ml) tomatoes
- 375 ml chicken broth
- 1 tin (425 ml) kidney beans
- 1/2 ts ground coriander
- 1 ts ground cumin
- 2,5 twigs parsley
- 100 g sheep cheese (I use Feta)
Wash your egg plant, cut off the green, quarter it, then cut it into small pieces, salt it and put it aside. Peel onion, cube it. Peel potatoes, wash them, cut into small cubes. Wash off meat, dry with paper towel and cut into cubes.
Heat oil in a roasting dish, brown meat from all sides. Pepper and salt. Take meat out.
Cook potatoes in that oil, add onions and egg plant and cook for further 1–2 minutes. Salt and pepper. Add tomato paste, cook a little with the vegetables, add tomatoes and shred them to pieces with a spatula. Pour broth in, let simmer for ca. 20 minutes.
While vegetables cook, pour the beans from the tin into a colander and let them drip. Add meat and beans after a quarter of an hour of those 20 minutes. Season with coriander, cumin, sugar, pepper and salt to taste. Wash parsley, shake water off, pluck off leaves, mince them. Crumble cheese and add that with parsey over your dish.
No, I haven’t tried it yet, but I have bought what I lacked from the ingredients and will cook it either tonight or tomorrow, then I will add a photo.