Smoky Chicken & Bean Stew Bowl — Smoky Chicken & Beans Paella Bowl - Cachupa
Cape Verde's slow-stewed cachupa beans and hominy meets Spain's saffron-paprika paella, smoky chicken thigh seared into a crispy soccarat crust at the bottom of the pan.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut chicken into 4cm chunks. Toss with salt, pepper, and smoked paprika. Crumble saffron into 4 tbsp hot stock and rest 5 minutes to bloom. Dice onion. Mince garlic. Dice tomatoes. Drain and rinse hominy and kidney beans. Pick parsley leaves.
Sear
Heat 4 tbsp olive oil in a 30cm heavy skillet over medium-high 90 seconds. Add chicken in a single layer and sear 6 minutes turning once, until both sides are deep mahogany. Lift chicken to a plate.
Build 1
Reduce heat to medium. Add onion to the same skillet and cook 3 minutes until soft. Stir in garlic, tomatoes, tomato paste, cumin, and bay leaf for 90 seconds until tomatoes break down and the base turns deep red.
Simmer
Scatter rice across the pan and stir 60 seconds to coat in the tomato base. Pour in saffron stock and remaining chicken stock. Tuck hominy, kidney beans, and seared chicken into the rice in an even layer. Bring to a boil over high.
Build 2
Reduce to medium-low and simmer uncovered 18 minutes without stirring, until the liquid is absorbed and the rice is just tender.
Plate
Raise heat to medium-high for the final 90 seconds, listening for a soft crackle that signals the soccarat forming at the bottom. Rest off the heat 5 minutes. Scrape the crispy crust up with a spatula, tip the whole skillet into a bowl, scatter parsley, and serve with lemon wedges.
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