Rustic Pinto Bean and Chicken Stew

Ingredients

• Lime (1, juiced)
• Fresh cilantro (1/2 cup, chopped)
• Salt and pepper (to taste)
• Paprika (1 teaspoon)
• Chili powder (1 teaspoon)
• Cumin (1 teaspoon)
• Chicken broth (4 cups)
• Tomatoes (2, diced)
• Celery (2 stalks, diced)
• Carrots (2, diced)
• Bell pepper (1, diced)
• Garlic (4 cloves, minced)
• Onion (1, diced)
• Pinto beans (2 cups, drained and rinsed)
• Chicken breasts (2, cubed)

Instructions

1. Heat a large pot over medium heat. Add a splash of oil.
2. Add the diced onion, minced garlic, bell pepper, carrots, and celery to the pot. Cook until the vegetables have softened, about 5 minutes.
3. Add the cubed chicken to the pot and cook until browned on all sides.
4. Stir in the cumin, chili powder, paprika, salt, and pepper. Toast the spices for about a minute to release their aromatic oils.
5. Add the diced tomatoes, drained pinto beans, and chicken broth to the pot. Bring the mixture to a boil.
6. Once boiling, reduce the heat and let the stew simmer for about 45 minutes.
7. Taste the stew and adjust the seasoning with more salt and pepper if needed.
8. Just before serving, stir in the chopped cilantro and lime juice.
9. 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.