So way back when this blog first started, i.e. last weekish, I posted about something Spanish (I know, shocker) and a friend of mine named Melody suggested a website with Cuban recipes. So I found one I liked, chicken with black bean sauce, and tried it.
What I most enjoyed about the two times that I cooked this up was that the recipe itself is very vague (for example, it says it’s best to marinate the chicken overnight but gives no indication whatsoever as to what to marinate it in), meaning there was a lot left open to interpretation. It was like being given an open canvas, a few colors, and being told, “Just paint!” I loved that, because I’m no master chef but I’m comfortable enough in the kitchen to be able to roll with the punches somewhat, and it was affirming to cook something with little direction and have it come out good!
The first time I made this dish, the salsa was thick but a little bland–the second time I added diced tomatoes and chiles and doubled the sofrito to one cup. The flavor on the second take was bangin awesome, but the sauce was a wee bit runny. I’m definitely adding this recipe to the regular rotation, though, and will continue to perfect. One of these days they’re going to have to lift that embargo on Cuba so I can go and see how close this comes to the real thing…
Confession: I really made this dish a second time just to be able to smell the sofrito again. Amazing!
This is the part where I added chopped tomatoes and chiles the second time for more kick. BAM!
Because it sautees with all that salsa, the chicken comes out SO TENDER. The second time I used brown rice instead of white–like I said, open canvas.
Thank you, Melody, for pointing me to this wonderful recipe! Next week’s hot plate will be brought to you by fellow newbie food blogger and all-around wonderful gal Ashley Zach, and I’ve gotta warn you, it looks deeeeeeeeeeeeeeeeeelish!