Food for the (Gluten Intolerant) Soul

INGREDIENTS

• 1/2 Tablespoon extra virgin olive oil
• 1 small sweet potato, peeled then chopped into 1/2” cubes (1-1/2 cups)
• 1 small shallot or 1/4 onion, chopped
• 200 gr Chorizo
• 1cup black beans
• 0.5 liter cups chicken broth
• 2 tables jerk seasoning
• 1 cup long grain white rice
• chopped parsley and basil
• 300-500 gr chicken

DIRECTIONS

1. Soute the sweet potato until soften
2. Add chorizo and chicken until browned
3. Add beans and broth and bring to boil
4. Add rice (20 min)
5. When done, mix the chopped leaves and serve