Green-Chile Chicken and Pink Bean Stew

Recipe by Vino Girl
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

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