CHICKEN THIGHS WITH BLACK BEANS

4 T. olive oil
8 chicken thighs
salt and freshly ground black pepper
1 large onion, chopped
3 cloves garlic, minced (or to taste)
6 scallions, thinly sliced
2.5 t. chili powder
2 T. red wine vinegar
1 ¼ cup canned black beans and liquid (I use a whole 14 oz can)
1 c. chicken stock
3 T. chopped cilantro

Heat oil in skillet.  Pat chicken dry; brown on both sides in batches, adding oil if necessary.  
Season cooked chicken with salt and pepper, remove to dish and keep warm.  Pour off all but 3 T. 
fat.  Add onion, garlic and cook, stirring, over mederate heat, 2 minutes.  Add scallions, chili 
powder, cook 1 minute.  Stir in vinegar, beans, broth.  Bring to a simmer, simmer 3 minutes.  
Return chicken to pot, baset with broth.  Cook, covered, 25 minutes.  Adjust seasoning.  Add 
cilantro, heat through.  Serve over rice.

(This recipe doubles well.  It can be made with chicken breasts, pork chops, almost any cut of 
meat, but everyone I know prefers it with chicken thighs.)

KAHLUA SPICED PEACHES

2 cans peaches (29 oz) peaches in heavy syrup
2 cinnamon sticks
1.4 c. tarragon white wine vinegar
1/2 c. brown sugar (packed_
1/2 c. Kahlua
3 4 In.strips (each) lemon peel and orange peel

Drain 1 12 cups syrup from peaches into a saucepan.  Add remaining ingredients except peaches.  
Heat to simmer, stirring to dissolve sugar.  Simmer for 5 minutes.  Pour hot liquid over drained 
peaches.  Cool.  Refrigerate.  Keeps several weeks refrigerated.