Tuesday, April 15, 2008

Green Chile Chicken and Pink Bean Stew

I had really hoped that these pink beans would be as pink as the beans in the photo on the outside of the can. As you can see, they aren't so pink. O well. Should you not be able to find pink beans at your grocers, feel free to use pinto or kidney beans. You won't miss out!

As a recent convert to chicken thighs, I really loved this meal. Quick, flavorful and easy - can't go wrong! The heat provided by the two (yes two!) cans of green chiles was hot - and addictive. Even though it made my face sweat, I went back for more! Not so practical a dish once the weather warms up for good, but since we're in that grey weather period (is it hot, is it cold, should I bring an umbrella?), this is perfect for when the evening turns cold.

What's nice, too, is the cilantro and lime. Those flavors together brighten up the thighs and beans, and balance the heat in the chiles really well.

This didn't make enough for a small army, like most stews, but should you have leftovers, it does really well as lunch the day after and I bet it would freeze well.

Green Chile Chicken and Pink Bean Stew
c/o Food and Wine Magazine, April 2008

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.

2 tablespoons vegetable oil
1 1/2 pounds skinless, boneless chicken thighs, cut into 1-inch dice
Kosher salt and freshly ground pepper
1 white onion, cut into 1/2-inch dice
2 garlic cloves, minced
1 1/4 teaspoons ground cumin
One 19-ounce can pink beans, drained and rinsed
Two 4-ounce cans green chiles, drained
1 3/4 cups chicken stock or low-sodium broth
2 tablespoons chopped cilantro
Lime wedges, for serving

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.

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.

Wine: Spicy, black-fruited Malbec: 2006 Trumpeter.


Deborah said...

I have never heard of pink beans. This sounds delicious!

Grace said...

no bean has ever disappointed me. i love the combination of beans, chicken, chiles, and cilantro, so this stew sounds fantastic! :)