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1
Tortilla threads, for garnish
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2
Preheat oven to 400 degrees F.
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3
Place first 4 ingredients into a large piece of foil and drizzle with 3 tablespoons olive oil.
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4
Gather up to make a pouch, pinching to seal.
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5
Roast for 20 minutes or until veggies are soft.
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6
Set aside to cool.
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7
Once cooled, squeeze the garlic out of the cloves into a food processor along with the peppers, onions and tomatillos.
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8
Pulse until smooth.
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9
Preheat a grill to high.
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10
Drizzle the chicken skin with olive oil and place onto grill bone side down.
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11
Smear skin side with pepper mixture and turn over after 5 minutes.
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12
Top bone side with additional pepper mixture and grill another 5 minutes.
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13
Place onto a sheet tray and put in the oven for 20 minutes or until juices run clear.
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14
For serving: On the bottom of the plate, spread Smothered Black Beans.
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15
Top with chicken, Pico de Gallo, Guacamole and tortilla threads.
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16
Heat the oil in a large saucepan over medium-high heat.
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17
Add the ham hock, onions, celery and carrots, and cook, stirring until the vegetables are soft, about 3 minutes.
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18
Add the garlic and cook, stirring for 30 seconds.
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19
Add the beans, cilantro, cumin, and enough water to cover by 1-inch and bring to a boil.
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20
Reduce the heat to medium-low, cover and simmer until the beans are very tender and beginning to break down, about 1 hour and 45 minutes, stirring occasionally and skimming any foam that rises to the surface.
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21
Remove from the heat.
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22
Discard the ham hock.
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23
Add the lime juice, salt, and Worcestershire sauce.
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24
Add the hot sauce, to taste, transfer to a bowl and cover to keep warm until ready to serve.
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25
Preheat a grill to medium-high.
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26
When hot, lightly oil the grill ridges with some of the oil.
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27
Lightly coat the tomatoes, onion slices, and jalapeno using the remaining oil.
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28
Place the tomatoes, onion slices and jalapeno on the grill, reduce the heat to medium, and cook until the vegetables are lightly charred on all sides, turning occasionally, 15 to 20 minutes.
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29
Remove from the grill and set aside to cool to room temperature.
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30
When the vegetables have cooled, chop the vegetables and transfer to a mixing bowl.
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31
Add the remaining ingredients and stir to combine.
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32
Adjust seasoning, if necessary, and serve at room temperature.
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33
In the meantime for the guacamole, in a bowl mash all of the ingredients together with a fork or potato masher until thoroughly blended and somewhat chunky.
