115 minutes
A hearty and flavorful stew made with chicken, black beans, smoked sausage, and aromatic spices.
tablespoons
Smoked Sausage (Andouille Or Kielbasa), sliced into 1/4 inch disks
0 oz
Medium Onion, diced
each
teaspoons
Diced Green Chiles
0 oz
Cilantro, leaves roughly chopped, stems tied together with kitchen twine
stems
Chicken Legs, divided into thighs and drumsticks
0 lb
quarts
to taste
to taste
for serving
Lime Wedges
for serving
1. Cook the Sausage
Start by heating one tablespoon of vegetable oil in a pressure cooker over medium-high heat until it shimmers. Add in the sliced smoked sausage and cook for about two minutes, or until the edges start to crisp.
2. Cook the Onion and Cumin
Next, stir in the diced onion and cook for about three minutes, until it softens. Once the onion is softened, sprinkle in two teaspoons of ground cumin and cook for about 30 seconds, just until it becomes fragrant.
3. Add Chiles, Beans, and Cilantro
Add the diced green chiles, dried black beans, tied cilantro stems, and one quart of chicken stock. Season with a pinch of salt and a few grinds of freshly ground black pepper. Stir everything together to combine and ensure the beans are submerged in the liquid.
4. Cook under Pressure
Seal the pressure cooker and bring it to high pressure. Cook for 30 minutes to let the flavors meld and the beans soften. After 30 minutes, cool the pressure cooker quickly under cold running tap water or by using the quick release valve if you're using an electric cooker.
5. Add Chicken and Cook Again
Open the cooker and add the chicken pieces. Seal the cooker again, bring it back to high pressure, and cook for an additional 10 minutes, ensuring the chicken becomes tender and fully cooked. Once the cooking time is up, cool and open the pressure cooker again using the same method.
6. Shred Chicken and Simmer
Transfer the chicken pieces to a plate and discard the tied cilantro stems. Allow the stew to simmer for about 10 minutes, stirring occasionally, until it reaches a thick, stew-like consistency. While the beans reduce, shred the chicken, discarding the skin and bones. Stir the shredded chicken back into the stew. Taste and season with additional salt and pepper if needed, then stir in half of the chopped cilantro leaves.
7. Serve and Garnish
Serve the stew hot, garnished with a dollop of sour cream, a squeeze of fresh lime juice from the lime wedges, and the remaining chopped cilantro leaves.
Add Mexican spices like cumin, chipotle, and oregano, with corn, cilantro, and avocado.
Incorporate Indian spices like garam masala, turmeric, coriander, lentils or chickpeas, yogurt, and cilantro.
Use lamb or chickpeas, white beans, Mediterranean herbs, olives, and feta cheese.
Infuse with Italian herbs, swap black beans for cannellini, use Italian sausage, serve with Parmesan and crusty bread.
Apply Cajun seasoning, substitute chicken with andouille sausage, and add okra and bell peppers.
Opt for organic, free-range chicken and use dried black beans soaked overnight.
Taste and adjust the seasoning before serving for the perfect flavor balance.
Caramelize your aromatics (onions, garlic, peppers) for a sweet, savory foundation.
Cook your stew at a low simmer for a longer period for tender chicken and melded flavors.
Brown bone-in, skin-on chicken pieces for flavor, then remove the skin before shredding.
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