Teresa's Recipes
Rustic Pinto Bean and Chicken Stew
Indulge in the warm, comforting embrace of this Rustic Pinto Bean and Chicken Stew. It's a symphony of flavors, combining tender chicken and wholesome pinto beans with a medley of fresh vegetables and a blend of earthy spices. This recipe is a nod to traditional Mexican cooking and is a perfect family meal for those cool evenings.
Ingredients
- 1, juiced Lime
- 1/2 cup, chopped Fresh cilantro
- to taste Salt and pepper
- 1 teaspoon Paprika
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 4 cups Chicken broth
- 2, diced Tomatoes
- 2 stalks, diced Celery
- 2, diced Carrots
- 1, diced Bell pepper
- 4 cloves, minced Garlic
- 1, diced Onion
- 2 cups, drained and rinsed Pinto beans
- 2, cubed Chicken breasts
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Calories: 350
- Fat: 7g
- Carbs: 40g
- Protein: 35g
- Sodium: 700mg
- Sugar: 5g
Instructions
- Heat a large pot over medium heat. Add a splash of oil.
- Add the diced onion, minced garlic, bell pepper, carrots, and celery to the pot. Cook until the vegetables have softened, about 5 minutes.
- Add the cubed chicken to the pot and cook until browned on all sides.
- Stir in the cumin, chili powder, paprika, salt, and pepper. Toast the spices for about a minute to release their aromatic oils.
- Add the diced tomatoes, drained pinto beans, and chicken broth to the pot. Bring the mixture to a boil.
- Once boiling, reduce the heat and let the stew simmer for about 45 minutes.
- Taste the stew and adjust the seasoning with more salt and pepper if needed.
- Just before serving, stir in the chopped cilantro and lime juice.
- Serve the Pinto Bean and Chicken Stew hot, garnished with additional cilantro if desired. Enjoy with a slice of crusty bread for a complete meal.
Tips
- For a thicker stew, mash some of the beans before adding them to the pot.
- You could also add other vegetables like potatoes or sweet corn for variety.