Chicken and potato stew

Method

1. Split each chicken leg into drumstick and thigh at the joint, keeping the skin. Season with 3 crushed garlic cloves, the lime juice, the chilli flakes (pimenta calabresa), 2 teaspoons of salt and black pepper, and marinate for at least 30 minutes (or overnight in the fridge).
2. Grate the onion; peel, deseed and chop the tomato. Peel the potatoes and cut them into 2 cm slices.
3. In a wide pot over medium-high heat, heat 2 tablespoons of oil and brown the chicken, shaken free of the marinade, skin-side down for 5 minutes and 3 minutes on the other side, in two batches. Set aside the chicken and the marinade.
4. In the same pot over medium heat, cook the grated onion for 3 minutes, scraping the bottom; add the marinade and tomato and cook for 3 minutes until it breaks down. Return the chicken, add 500 ml of hot water, cover and simmer for 20 minutes.
5. Add the potatoes and enough hot water to almost cover them, cover and cook 25 minutes more, until the potatoes are very soft, some slices breaking up and thickening the broth. Adjust the salt.
6. Make seasoned beans from cooked beans (2 tins, or from the week's batch): in a small pan, heat 1 tablespoon of oil and fry 2 chopped garlic cloves for 1 minute; add the black beans with their tin liquid, 1 bay leaf and 200 ml of water. Mash a ladleful of beans against the bottom to thicken the broth and simmer over low heat for 10 minutes, stirring now and then; taste before salting, as tinned beans are already seasoned. If starting from dried beans (250 g), soak them 8 to 12 hours and pressure-cook for 25 to 30 minutes once the cooker starts hissing.
7. Make fluffy white rice: boil 750 ml of water in a kettle. In a medium pan, heat 1 tablespoon of oil over low heat and soften ½ onion, finely chopped, with a pinch of salt for 2 minutes; add 300 g of long-grain rice and stir for 1 minute until every grain is coated. Pour in the boiling water, add 1 teaspoon of salt, stir once and cook uncovered over medium heat until the water drops to the level of the rice (about 7 minutes). Lower the heat, half-cover and cook 8 minutes more until dry; turn off the heat, keep covered for 5 minutes and fluff with a fork.
8. Turn off the heat under the chicken, stir in the chopped parsley and chives and serve with its broth, next to the rice and beans.