Mexican chicken with black bean stew and corn bread

This Mexican chicken is absolutely delish and when served alongside the black bean stew and corn bread, you’ve got a complete meal that tastes authentic enough to transport your tastebuds to South America.

Match with a Höpt soda to complement the meal and really impress your friends and family!

Serves: 4

INGREDIENTS:
For the Mexican chicken
– 8 chicken drumsticks
– 2 tbsp olive oil
– 2 tbsp of Mexican seasoning
– Fresh coriander (to garnish)

For the black bean stew
– 2 tbsp olive oil
– 1 medium onion, peeled and finely diced
– 2 cloves of garlic – peeled and crushed
– 1 red pepper – finely diced
– 1 tbsp Mexican seasoning
– 2 x 400g cans of black beans
– 1 x 440g cans of diced tomatoes in juice

For the corn bread
– 1 Cup of all purpose flour
– 3/4 Cup of cornmeal or fine polenta
– 1 tbsp raw sugar
– ½ tsp baking soda
– ½ tsp baking powder
– ¼ tsp salt
– 2 eggs lightly beaten
– ½ Cup milk
– 100g melted butter
– 1 x 400g can of whole corn kernels – drained

Drink match
Höpt Soda Watermelon and Mint

METHOD:
For the Mexican chicken
Put oven on and heat to 180°c. Mix the chicken, oil and Mexican seasoning together in a roasting dish. Set aside at room temperature for at least 20 mins. Add 3 tablespoons of water to the marinated chicken. Place into preheated oven and cook for 20 minutes. Turn the chicken and cook for a further 15 minutes and until the chicken is tender

For the black bean stew
Heat the olive oil in a large saucepan. Add the onion, garlic, red pepper and Mexican seasoning the pan and cook until the onion is soft. Add the black beans and tinned tomatoes and cook on a medium heat for five minutes. Season with salt and pepper and simmer until it thickens to a ‘stew-like’ consistency. Set aside and keep warm

For the corn bread
Preheat oven to 180°c. Grease an 8 inch baking dish. In a large bowl, mix all the dry ingredients. In another bowl, mix the eggs, milk and butter. Pour the wet mix into the dry mix. Blend well – making sure there are no dry spots. Add the drained corn kernels. Pour mixture into the prepared baking dish and place in the oven. Check the cornbread after 20 minutes and test with a skewer. If it is cooked, the skewer should come out clean. If not, continue to cook for another 10 minutes or until the top is golden brown. Turn the bread out onto a baking rack, cover with a tea towel to keep warm.

TO SERVE:
Ladle the black bean stew onto warm serving plates or bowls. Sit the chicken drumsticks on top. Garnish with fresh coriander. Slice the corn bread and offer at the table. Serve together with a chilled glass of Höpt Soda Watermelon and Mint to work the Mexican flavours even more!

Hint: You can cook the chicken and the corn bread at the same time

Recipe supplied by Höpt; a delicious range of sodas – each a unique fusion of hop extracts with natural flavours and less sugar. Flavours include Salted Lychee, Pear and Basil, Watermelon and Mint, and Elderberry and Herb.