The second I saw this recipe, I knew I would love it. I love every ingredient – black beans (oh, how I love them), chicken, red pepper, onion, garlic, cilantro – yes, please! I could have kicked myself for not thinking of it on my own. Not only is it delicious, but it is quickly thrown together and pretty darn healthy too. All things I love in a dinner! I made several adaptations from the original recipe, including significantly reducing the amount of chicken broth added. I wanted a nice thick stew after all, not a vat of broth with some chunks floating in it. I ended up with just the right consistency but you can certainly play with the amount of liquid to suit your own tastes. I will be making this often!
Black Bean, Chicken and Red Pepper Stew
Ingredients:
2 tbsp. olive oil, divided
2-3 chicken breasts, cut up into chunks
1 onion, chopped
2 cloves garlic, minced
3 cans black beans, drained and rinsed
1 (28 oz.) can diced tomatoes
1 (12 oz.) jar roasted red peppers, chopped (or fresh roasted peppers)
1 (4 oz.) can diced green chiles
2 cups reduced-sodium chicken broth
2 tbsp. cumin
1/2 tsp. cayenne pepper
Salt and pepper, to taste
1/2 cup fresh cilantro, chopped
Directions:
In a large Dutch oven or stockpot, heat 1 tablespoon olive oil over medium-high heat. Add chicken pieces and cook, stirring, until browned and cooked through. Transfer to a bowl with a slotted spoon and set aside. Heat the remaining tablespoon of oil. Add the onion to the pot and saute until tender, about 5 minutes. Add the garlic and cook 1 minute more. Mix in the black beans, diced tomatoes, red peppers, green chiles, chicken broth, cumin, and cayenne. Return the chicken to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Allow to simmer uncovered for 45 minutes. When finished, remove from the heat, season with salt and pepper and stir in fresh cilantro.
Source: adapted from Kalyn’s Kitchen
