440 g ground chicken
3 cups red beans (canned) 750 mL
1 2/3 cup canned tomatoes (diced) 400 g
2 tbsp tomato paste 30 mL
1 onions, finely chopped 200 g
2 cloves garlic, minced
1 green peppers, cut into small dices 150 g
2 tbsp brown sugar 26 g
1/2 cup chicken broth 125 mL
2 tbsp canola oil 30 mL
1 tsp ground cumin 2 g
1/2 dried chili peppers, minced 0.4 g
1 limes [optional] 70 g
1 tbsp fresh cilantro, chopped [optional] 2 g
2 tbsp water, if necessary 30 mL
1 pinch salt [optional] 0.1 g
ground pepper to taste [optional]
Prepare the vegetables. Chop the onion, mince the garlic and chili pepper, and finely dice the bell pepper.
Heat half the oil in a skillet or a pan over medium heat. Cook the onion and garlic about 3 min until the onion is soft and translucent, with occasional stirring, paying attention not to let them burn. Remove from pan and set aside.
Pour the remaining oil into the same pan, heat over medium heat, and add the ground chicken. Cook about 5 min, stirring occasionally with a wooden spoon, until the meat loses its pink colour.
Put the cooked onion and garlic back into the pan. Add the diced tomatoes, tomato paste, diced bell pepper, minced chili pepper, cumin, and brown sugar. Warm up the broth then pour it into the pan.
Cover and cook over very low heat 1 ½ h, checking occasionally that the mixture stays moist. Add water if necessary.
Drain the beans, rinse them and drain again. Add them to the pan, mix well, and cook an additional 8-10 min. Add salt and pepper to taste. Sprinkle with freshly chopped cilantro leaves, garnish with lime wedges, then serve.