Neck-and-Neck Stew

Ingredients

• 800 g chicken thigh fillet, cut into long strips
• 2 red onions, sliced into rings
• 3 cloves garlic, finely chopped
• 1 red chili, thinly sliced
• 1 green bell pepper, cut into strips
• 1 can diced tomatoes (400 g)
• 1 tbsp smoked paprika
• 1 tsp cumin powder
• 400 g black beans (drained)
• 2 limes
• 2 tbsp white wine vinegar
• 1 bunch coriander
• 2 tbsp olive oil
• salt and pepper to taste
• 200 g rice

Method

1. Cook the rice according to package instructions.
2. Heat 1 tbsp olive oil in a casserole. Brown the chicken strips on all sides. Remove from the pan.
3. Sauté the onion rings and garlic in the same pan. Add chili and bell pepper, cook for 2 minutes.
4. Return the chicken, add paprika, cumin, diced tomatoes, salt, and pepper. Let simmer for 25 minutes on low heat.
5. Rinse the beans. Mix with white wine vinegar, juice of 1 lime, and a pinch of salt. Warm gently in a saucepan.
6. Slice the second lime into thin rounds.
7. Plate: spoon a long, narrow row of chicken stew on one side of the plate. Directly opposite, create an equally long row of beans. The rows nearly touch, neck-and-neck.
8. Place lime slices and coriander between the rows as a dividing line.
9. Serve rice on the side.

Serving notes

• Let the chicken and bean rows almost touch for the neck-and-neck effect.
• Sprinkle with fresh coriander for extra color and tension.
• Serve rice separately so the silhouette stays visible.