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Chicken with Chili Peppers and Beans

January 22, 2018

 

Chili pepper is a powerful aphrodisiac. Its spicy and striking and it heats up your body almost immediately. First your lips touch the food prepared with chili peppers and they become warm, pulsating and inviting. Then your heart starts to beat faster and your chest, your neck and face get pleasantly flushed. Your sweat glands produce a dewy glow on your skin, your breath fastens... And that masterfully mimics how your body feels when you are sexually aroused. Your senses are heightened, your body is invigorated and the meal turns into a wild fantasy. The key is to allow yourself to be carried away by the fantasy and to experience it with all five of your senses. 

 

 

This dish is a perfect foreplay for your party for two or a party of self-indulgence. Juicy chicken, hearty beans, tomatoes and chorizo, basking in the glorious aroma of chilli peppers, zesty lime juice and exotic notes of ginger. Serve it with toasted bread for another layer of texture. Dip the crispy bread into the sauce and suckle on the flavourful spicy liquid. Feel that unforgettable spicy bite with your lips, let it caress your tongue, the back of your throat and your chest. And see what happens to your body. As your heartbeat fastens, as your skin becomes flushed, let your breath to be taken away and go with the fantasy. But before you go there, turn off your phone. Unless the fantasy is on the other end of the line.

 

Ingredients:

 

15 boneless, skinless chicken thighs,

2 large onions, sliced,

2 tbsp olive oil,

2 chorizo sausages, sliced in big chunks,

4 red peppers, cut into chunks,

2 cans of diced tomatoes,

2 chicken stock cubes,

1 tsp of chili flakes,

2 tsp. dried oregano,

1 can of red kidney beans,

A pinch of grated ginger,

Juice of 1 lime. 

 

Method:

 

Preheat oven to F400. Fry the onions in the oil for 5 minutes until they become soft and start to colour. Add the chorizo and fry for a few minutes more. Stir in the peppers, then pour in the tomatoes, followed by a can of water, the stock cubes, chili and oregano. 

 

Arrange the chicken thighs on top of the sauce, pushing them under the liquid. Bring to a simmer, cover, then cook in the oven for 40 minutes. Add the beans, stir, then cook for 20 minutes more. Drizzle with lime juice and ginger. Let sit for 10 minutes and serve.


 

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