Green-Chile Chicken and Pink Bean Stew

READY IN: 40mins
Recipe by Vino Girl

From Food & Wine, April 2008.

Top Review by LARavenscroft

If I could give this recipe 10 stars, I would. It was absolutely fantastic. This was barely enough to feed the three of us so I said that I would double it next time and then I looked at the recipe again and realized that it was supposed to be served with rice - duh!!! Anyway, we loved the combination of flavors. I couldn't find pink beans, so I used small red beans instead. This is definitely a keeper and will be made again as it is very quick and easy. Thanks for posting this Vino Girl. Made for Think Pink Tag October 2009.

Ingredients Nutrition


  1. In a medium soup pot, heat the vegetable oil until shimmering.
  2. Season the diced chicken thighs with salt and pepper and cook over moderately high heat until browned on both sides, about 5 minutes.
  3. Add the onion and garlic and cook over moderate heat until softened, about 4 minutes.
  4. Stir in the cumin and cook until fragrant, about 1 minute.
  5. Add the pink beans, green chiles and stock to the chicken and bring to a simmer.
  6. Cook over moderately low heat until the stew has thickened, about 10 minutes.
  7. Stir in the cilantro and season with salt and pepper.
  8. Ladle the chicken and pink bean stew into bowls with rice and serve with lime wedges.

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