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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
- 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
- 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.
Dietary Information
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
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