Directions
- 1Drain the beans and place them in a pot. Cover with fresh water, add the brown onion (whole), bay leaves, and a big pinch of salt. Cook on medium heat until tender, about 1 hour in a normal pot or 15 minutes in a pressure cooker.
- 2Cut each tortilla into 6 wedges. Fry in oil at 160°C (320°F) until golden brown. Remove from the oil, drain on a tray, and season with salt immediately.
- 3Combine 1 tablespoon each of ground coriander, cumin, paprika, and 1 teaspoon of chilli flakes with a big pinch of salt and a couple of tablespoons of peanut oil. Coat the chicken and grill for 8-10 minutes until cooked through and nicely coloured.
- 4Grill the corn cobs (husks removed) over high heat for 10-12 minutes until soft and charred. Let cool slightly, then slice the kernels off the cob.
- 5Combine diced tomatoes, diced white onion, half of the chopped coriander, a big pinch of salt, chilli flakes (to taste), and the juice and zest of 3 limes. Mix well and set aside.
- 6Mash the avocados with the finely diced red onion, season with salt, a pinch of chilli flakes, and mix until reaching the desired consistency.
- 7Stir in the remaining chopped coriander, juice and zest of 1 lime, and a pinch of salt into the cooked rice.
- 8Assemble your bowl, starting with a base of seasoned rice. Add the cooked ingredients on top, arranging them nicely over the rice, and serve some tortilla chips on the side.
Ingredients
- 100 g black beans
- 1 bowl water
- 1 pinch salt
- 1 small brown onion
- 2 bay leaves
- 8 white corn tortillas
- 1 amount for frying oil
- 4 boneless, skinless chicken thighs
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp paprika
- 1 tsp chilli flakes
- 2 tbsp peanut oil
- 3 corn cobs
- 4 tomatoes
- 1 small white onion
- 1 small bunch coriander
- 5 limes
- 2 avocados
- 1 small red onion
- 800 g cooked rice
Equipment
pressure cookerknifefrying pangrillbowlspoonzesterlime juicer
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