Green-Chile Chicken and Pink Bean Stew

Total Time
40mins
Prep 20 mins
Cook 20 mins

From Food & Wine, April 2008.

Ingredients Nutrition

Directions

  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.
Most Helpful

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.

LARavenscroft October 15, 2009

Delicioso! This is just how I like southwestern food - flavorful and not too spicy. I especially liked the tang of lime and fruity bits of cilantro. DH loved the flavors and had to add his heat so it was perfect for each person to "garnish" as they desire. The ease and speed of preparation made this great for an after work/school meal. It is additionally attractive as my teens enjoyed it too. Gracias Vino!

Acerast November 01, 2008