One of my favorite Christmas gifts this year was a cookbook named Between Harlem and Heaven by JJ Johnson and Alexander Smalls. I have browsed through it numerous times to find the perfect recipe to cook from it first, and I finally decided on this dish. I can’t even begin to tell you how delicious this is. I tried to have just a few spoonfuls after it was done, and I simply couldn’t stop eating it. I saved a bunch for the next couple of days, and as the ingredients marinated, it only got better. This recipe is a keeper!
What you’ll need:
- 1 tbsp olive oil
- 1 large onion, diced
- 2 tsp salt, more to taste
- 2 tbsp minced garlic
- 2 red bell peppers, diced
- 1 poblano pepper, diced
- 1 1/2 pounds ground chicken
- 1/4 tsp cayenne
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp oregano
- 1/2 tsp chili powder
- 1 tsp dried thyme
- 1 (15 oz) can black beans, rinsed and drained
- 2 tbsp dark brown sugar
- 1 bay leaf
- 2 tsp Worcestershire sauce
- 1 (14.5 oz ) can stewed tomatoes
- 2 cups chicken stock
- 1/2 tsp black pepper
Heat the oil over medium-high heat in a Dutch oven and add the onion. Sprinkle with 1/2 tsp salt and sauté for 3 minutes. Add garlic, bell peppers, and poblano and cook until softened, about 5 minutes.
Add the chicken and spread it out on the bottom of the pot. Stir to crumble the chicken as it cooks. After about 3 minutes start adding the spices and herbs and cook for another 3 minutes.
Stir in the remaining ingredients and bring to a simmer. Lower the heat to medium and cover the pot. Simmer for 45 minutes. Stir occasionally to keep the bottom from burning. Season to taste!
Bon Appétit!
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