Fusilli with Chili Chicken and Black Bean Ragout

A rich ragout for pasta shouldn't just be limited to Mediterranean flavors. Here is a deep mole-inspired chili-based chicken ragout, worthy of any pasta.

As usual, I'm trying to cut my simple pasta with veggies, so I'm adding broccoli for balance, fiber, crunch and taste.

2 large chicken breasts, cut into bit-sized pieces
1 green pepper, diced
1/2 purple Bermuda onion, diced
2 cloves garlic, minced
1 tsp ground cumin
1/2 tsp ground coriander
1 tsp cocoa powder
1 can black beans, rinsed and drained
1 can diced tomatoes, drained, liquid reserved

1/2 lb fusilli pasta (or other favorite)
3-4 cups broccoli floweretts

Heat a dash of olive oil in a large skillet. Add the chicken, green pepper and onion and cook for about 2-3 minutes. Add the garlic, cumin, coriander and cocoa powder, and cook another 2-3 minutes.

Then add the black beans and drained tomatoes.

Cook another 4-5 minutes.

Now add the reserved tomato liquid and enough water to just give a saucy consistency. Salt and pepper to taste. Simmer for about 20-30 minutes, until the ragout has melded and the sauce has thickened. Stir from time to time.

Meanwhile, heat a pot with 2 quarts water to boiling for the pasta and broccoli. Salt generously. When boiling, add the pasta to the water and stir. Cook until pasta is just under al dente - about 2 minutes early. Add the broccoli and cook 1-2 minutes more until the broccoli is just heated through and the pasta is al dente. Drain the pasta and broccoli.

Adjust the ragout consistency with water as needed. Serve the ragout atop the pasta.

Serve 4-6.

Comments

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...

Vinaigrette Erique 2.0

From the archives: Making a really, really good vinaigrette has been a craft in my family, and in my in-law family for generations. My late uncle, Jeannot, and Father-in-law, Bernard, (both best of friends) were each geniuses at the vinaigrette. And they both taught me. I have to say my siblings along with my sisters and brothers in-law do really now carry on the tradition as I strive to as well. In our family cookbook "Cuisine Encore" I published my go-to vinaigrette - a basic version taught to me by my French mother, Monique. It's great, yet I have been looking for something slightly more modern and upbeat. So I merged Asian rice vinegar into the mix along with fresh (not powdered) garlic with the Dijon mustard, and toned down the salt. Make it your own. I now have what I think is an even better basic vinaigrette, today. Talk to you tomorrow! 1/4 cup cider vinegar 1/4 cup seasoned rice vinegar 1 generous tsp Dijon mustard 1/2 tsp salt 1/2 cup ca...

Baked Grouper with Mushroom Wine Sauce

Fresh fish baked in a creamy mushroom sauce is always a rich reward after a hard day's work. 3/4 lb grouper (or other favorite white fish) cut into 2 portions Sauce: 2 Tbsp butter 1/2 cup onion, very finely diced 2 cloves garlic, minced through a press 1/3 cup pale dry sherry or dry white wine 1/3 cup half and half or cream 1 Tbsp corn starch 1 4-oz can mushrooms, drained and liquid reserved Preheat oven to 375F. Sauté the onions in the butter, in a sauce pan for about 8-10 minutes, until slightly caramelized. Add the garlic and cook for about 2 more minutes. Add the sherry and half and half, and bring to a gentle boil. Whisk together the mushroom liquid with the cornstarch in a small bowl. Whisk this mixture into the boiling sauce until thickened. Add mushrooms and salt and pepper to taste. Adjust thickness with wine, water or chicken broth if necessary, or allow sauce to thicken more by reducing slightly. Lay...

Cuisine Eric

Search This Blog