ingredientsCHICKEN SKEWERS
2 chicken breasts
2 jalapeno peppers
2 cloves garlic, degermed
200 ml (7/8 cups) of peanut oil or vegetable oil
1/2 lime (for zest and juice)
BLACK BEANS FRIJOLES
1/2 onion, chiseled
50 ml (3 tablespoons) of peanut oil or vegetable oil
500 g (1/2 lb.) cooked black beans, drained
250 ml (1 cup) of water
1/4 bunch of coriander, chopped
SALSA VERDE
2 bunches of parsley, stems and leaves
3 cloves of garlic, degermed
Zest and juice of 2 lemons
125 ml (1/2 cup) olive oil
Preparation
FOR CHICKEN BROCHETTES ::
Slice breasts into 8 thin slices over length.
Chop the jalapeños and garlic and mix with the oil, the juice and the lime zest. Season.
Marinate the skewers in this mixture in the fridge for 15 minutes.
FOR FRIJOLIC BEANS ::
In a saucepan, sweat the onions with peanut oil.
Add the beans, moisten with water, coriander and season. Mix thoroughly, bring to a boil, cover and bake for 1h30 to 350 ° F.
FOR SALSA VERDE::
Finely chop the bunches of parsley and put them in a food processor with the garlic, the juice, the lemon zest and the oil, then crush until you get a puree.
Put the chicken on skewers. On a grill over high heat, grill the skewers on each side.
Serve immediately with frijoles and salsa verde.