4 skinless, boneless chicken breast halves
1/2 teaspoon chopped fresh parsley
1/2 cup olive oil
1/2 cup white wine
6 skinless, boneless chicken thighs
1 teaspoon olive oil
1 (16 ounce) can diced green chile peppers, drained
1 tablespoon cornstarch
1 teaspoon ground cumin
salt and pepper to taste
Heat oil in a medium skillet over medium heat. Add chicken and saute for 5 to 6 minutes on each side or until no longer pink. Mix in parsley and pierce holes in thigh with a fork, leaving 1/2 inch in the back. Sprinkle olive oil over chicken and sprinkle chile peppers over chicken. Place green chile peppers over chicken and green pepper over meat. Pour hot stock over all and stir gently.
Heat water in a saucepan or stock pot over medium heat. Add chicken, browning until golden. Transfer breasts to pot, and bring to a rapid boil. Reduce heat to medium-low and add brine shrimp and anchovies. Reduce heat to low and simmer for 3 minutes. Transfer breasts to saucepan over medium heat. Return breasts to simmer for 10 minutes, turning frequently so they do not burn. Discard any leftover stock and reserve for another use.
Return chicken to pot with broth. Stir in black beans and cornstarch and add salt and pepper. Simmer over low heat, stirring occasionally, until chicken is tender, about 5 minutes.
Stir chicken back into broth and cook for 1 minute, stirring frequently, so that the chicken does not brown. Serve well formed with a spoon and a side spoon as a plate.