Cumin Chicken with Black Bean Stuffing Recipe - Bush’s Best
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Recipe created for BUSH’S
Beans exclusively by Chef Jeffrey Saad, culinary expert and television host of numerous food-and cooking-related shows.
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1 hour 30 Minutes
2 hours 10 Minutes
5 lbs whole chicken
1 green pasilla chile*
1 jalapeño pepper*
4 corn tortillas (6 inch)
1 can (15 ounces) BUSH’S
Black Beans or BUSH’S
Reduced Sodium Black Beans, drained and rinsed
¼ cup chicken stock
¼ teaspoon smoked paprika
¼ teaspoon kosher salt
1 teaspoon kosher salt
1 teaspoon ground pepper
1 tablespoon cumin seed
2 teaspoons canola oil
3 tablespoons agave syrup or honey
¼ cup fresh cilantro, chopped
6 wedges lime
(Additional Supplies: Aluminum foil; Twine)
Adjust oven rack to center of oven; pre-heat oven to 350 degrees F.
Cleanout inside of chicken, rinse chicken inside and out with cold water. Pat dry with paper towel, set aside.
For Stuffing: Using metal tongs blacken chile and jalapeño peppers over open flame or on the top rack of an oven broiler for 10 minutes. When broiling, rotate chile and jalapeño after 5 minutes. Place chile and jalapeño in small bowl, cover with foil tightly. Let sit for 10 minutes. Once cool, wipe skin off (do not rinse under water). Discard stems. Discard seeds (unless you want it spicier). Chop chile and jalapeño into ½-inch pieces. Set aside.
Using metal tongs, place tortillas over open flame for 10-15 seconds on each side or until slightly charred. Chop tortillas into ¾-inch strips.
Pour black beans in medium-sized pot. Add chile, jalapeño, tortillas, chicken stock, paprika and ¼ teaspoon salt. Heat just until mixture comes to a boil. Turn off heat.
Spoon mixture into chicken cavity. Tie chicken legs together with twine to seal cavity. Tie wings together (optional).
For Chicken: Season chicken with salt and pepper. Season chicken with cumin seeds, push seeds against skin. Lightly pat and cover chicken with oil.
Put chicken in roasting pan and place in pre-heated oven. Insert thermometer in thickest part of leg and stuffing to test the temperature. Bake until internal temperature reaches 155 degrees F, about 1 hour 15 minutes.
Increase oven heat to 425 degrees F. Evenly coat chicken with agave syrup. Roast until golden brown or until internal temperature reaches 160 degrees F.
Remove chicken from oven, let rest for 10 minutes.
Remove stuffing from inside chicken and place on platter. Carve chicken into desired portions. Garnish with cilantro and lime wedges.
Use ½ cup canned roasted chiles in place of green pasilla chile and jalapeño pepper.
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