How To Make Cowboy Chicken & Bean Stew
Once the cold season comes around again, our stew recipes will be your sure life-saver! Cook up a hearty stew if you want something warm and flavorful to combat the cold weather. Our comfortingly delicious stew recipes will make sure that you end up with a rich and tasty dish that can win over even the coldest of hearts.
Serves:
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 jalapeno, seeded and diced
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper, to taste
- 2 cups chicken broth
- 1 tbsp vegetable oil
- 1 tbsp cornstarch (optional, for thickening)
- Chopped fresh cilantro, for garnish
Instructions
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Season the chicken thighs with salt and pepper.
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Heat the vegetable oil in a large pot or Dutch oven over medium heat. Brown the chicken thighs on both sides until golden brown. Remove from the pot and set aside.
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In the same pot, add the chopped onion, minced garlic, and diced jalapeno. Cook until the vegetables are softened.
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Add the chili powder, cumin, and paprika to the pot and stir to combine with the vegetables.
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Return the chicken thighs to the pot and add the diced tomatoes, black beans, pinto beans, and chicken broth. Stir well to combine.
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Bring the stew to a boil, then reduce the heat to low. Cover and simmer for about 1 hour, or until the chicken is cooked through and tender.
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If desired, thicken the stew by mixing the cornstarch with a little water to make a slurry. Stir the slurry into the stew and cook for an additional 5 minutes, until thickened.
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Serve the Cowboy Chicken & Bean Stew hot, garnished with chopped fresh cilantro.
Nutrition
- Calories : 380kcal
- Total Fat : 12g
- Saturated Fat : 3g
- Cholesterol : 85mg
- Sodium : 870mg
- Total Carbohydrates : 35g
- Dietary Fiber : 10g
- Sugar : 6g
- Protein : 34g
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