Method of Cooking:
Stove top, oven
Cooked chicken was cooled to the touch then pulled the off of the bone and cut up using kitchen shears.
This was a multi-step meal.
Chicken thighs were cooked on top of the stove in boiling water seasoned as if making chicken broth. We then used the broth to make the enchilada sauce, the tamale cornmeal mixture, and the beans.
The beans —which had been prepared earlier in the month and kept in the freezer— were defrosted, added to a pan with onions, spices, and more of our homemade chicken broth, and cooked til tender, about 10 minutes.
Although several parts of the meal used the same chicken broth, each is flavored differently with its own set of spice combinations.