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Canned green chiles contribute flavor and heat to this thick chicken stew, made doubly satisfying with the addition of pink beans. Pink beans are similar to pinto and kidney beans, and they give this recipe a nice Latin feel. More Bean Recipes

Melissa Rubel Jacobson
April 2008

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Recipe Summary

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 and serve with lime wedges.

Serve With

White rice.

Suggested Pairing

Spicy Malbec from Argentina.

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