Green-Chile Chicken and Pink Bean Stew

From Food & Wine, April 2008.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 2  tablespoons  vegetable oil
• 1 1⁄2 lbs boneless skinless chicken thighs, cut into 1-inch dice
•  kosher salt
•  fresh ground pepper
• 1  white onion, cut into 1/2-inch dice
• 2  garlic cloves, minced
• 1 1⁄4 teaspoons ground cumin
• 1 (19 ounce) can pink beans, drained and rinsed
• 2 (4 ounce) cans green chilies, drained
• 1 3⁄4 cups  chicken stock or 1 3⁄4 cups low sodium chicken broth
• 2  tablespoons  chopped cilantro
•  lime wedge, for serving
•  white rice, for serving

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.