Sunday, May 4, 2014

Southwestern Chicken and White Bean Stew


This recipe from the Food and Wine Annual Cookbook 2009. I modified it a bit by adding some additional spices and using some of our homemade pickled jalapenos instead of fresh. The original recipe cooked the chicken by cubing it into 1 inch chunks and browning. Our personal preference is for the chicken to be stewed and shredded when it comes to soups and stews, so that's what I did with this batch.

3 lb. boneless/skinless chicken thighs
salt and freshly ground black pepper
8 cups chicken broth or stock
2 T. olive oil
2 medium onions, diced
3 garlic cloves, minced
2 pickled jalapenos or use fresh
2 T. all purpose flour
2 T. chile powder
2 t. ground cumin
1 t. dried Mexican oregano
1/2 t. ground ancho chile pepper
1/2 t. ground chipotle chile pepper
1/2 t. cayenne pepper
3 15 oz. cans white navy beans, rinsed and drained

Season the chicken with salt and pepper. In a large Dutch oven, heat the chicken broth and cook chicken for 20-25 minutes. Remove chicken from broth and let rest until cool enough to shred.

In a medium skillet, heat olive oil over medium high heat until shimmering and saute onions for about 5 minutes until tender. Add garlic and jalapeno and cook until fragrant. Add the flour, cumin, oregano and peppers and cook stirring constantly for about 2 minutes.

Add this mixture along with chicken back to broth and bring to a boil. Reduce to simmer and cover and let cook for about 30 minutes. Uncover, add beans and simmer the stew over moderate heat until sightly thickened about 30 minutes longer. 

Serve with chips and top with any or all of the following: shredded cheese, sour cream, sliced green onions, cilantro, diced avocado.

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