Southwestern Spiced Chicken & Black Bean Stew

Serves four to six.

To learn more, read:
Shortcut Chicken Stews
by Tony Rosenfeld
from Fine Cooking
Issue 56
Last Edit Date: 6/28/2011 4:07:23 PM

It's well worth the effort to find a dried chipotle, which gives the broth a wonderful smoky spice. To make fried tortilla strips, cut corn or flour tortillas into long strips and fry in 350°F oil until they start to brown, about 2 minutes.

more about:

2 Tbs. extra-virgin olive oil
3 thick slices bacon
6 skinless, bone-in chicken thighs (about 2-1/4 lb.), large pieces of fat trimmed
Kosher salt and freshly ground black pepper
1 large yellow onion, diced
1 red bell pepper, cored, seeded, and finely diced
2 tsp. chili powder
1 tsp. ground cumin
3/4 cup beer
1 can (15-1/2 oz.) black beans, rinsed (about 2 cups)
1 dried chipotle (optional)
2 cups homemade or low-salt canned chicken broth; more if needed
3 Tbs. chopped fresh cilantro leaves
1 lime
Sour cream for garnish
Fried tortilla strips (optional)

Heat the oil in a large Dutch oven or heavy pot over medium heat. Add the bacon and cook until it renders much of its fat and crisps slightly, about 7 min. Transfer the bacon to a plate lined with paper towels. Season the chicken well with salt and pepper. Add half of the thighs to the pan and brown them well on both sides, 2 to 3 min. per side. Transfer to a plate. Brown the remaining thighs and reserve with the rest.

There should be 2 to 3 Tbs. fat left in the pan; if there's more, spoon out and discard the excess. Add the onion and bell pepper, season well with salt, and cook, stirring often, until the onion softens and caramelizes slightly, about 7 min. Raise the heat to high, add the chili powder and cumin, and cook, stirring, for 30 seconds. Add the beer and cook until it's almost completely reduced, about 3 min. Add the beans, the chipotle (if using), and the chicken broth. When the mixture comes to a boil, adjust the heat to maintain a simmer and cook for 5 min. Transfer 2 cups of the beans and broth (but not the chipotle) to a blender, purée, and then mix it back into the rest of the broth.

Return the thighs to the pot, cover with the lid slightly ajar, and simmer until the chicken is cooked through (check by slicing through the bottom of one of the thighs to the bone), about 30 min. If the stew is too thick, thin it with more chicken broth. Discard the chipotle. Crumble the reserved bacon. Juice one half of the lime; cut the other half into wedges. Stir the bacon, lime juice, and 2 Tbs. of the cilantro into the stew and season well with salt and pepper. Serve immediately, ladling some of the beans and chicken into each bowl. Sprinkle each serving with the remaining cilantro and a small dollop of sour cream. Serve with the lime wedges and fried tortilla strips, if you like.

nutrition information (per serving):
Size : based on six servings; Calories (kcal): 350; Fat (g): 20; Fat Calories (kcal): 180; Saturated Fat (g): 6; Protein (g): 22; Monounsaturated Fat (g): 10; Carbohydrates (g): 20; Polyunsaturated Fat (g): 3; Sodium (mg): 390; Cholesterol (mg): 70; Fiber (g): 6;

Photo: Scott Phillips

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by Dashx, 8/27/2010UPDATED REVIEW 4/9/2013 I'm still making this for my family. Now, I often make it as chili. I double all the ingredients except the chicken. For the chicken, I use 2-2 1/2 lbs. boneless, skinless thighs, then shred the meat after browning. This has become a staple in our house, and is often requested. It is easy to make and so flavorful. If you cannot find a dried chipotle chile, I found McCormack's makes a chipotle chile powder, and I start with about 1/2 tsp. I've also use a combo of chipotle and ancho chile powder. I've used boneless chicken breasts when I've been out of thighs. I, too, use 2 cans of beans and some extra broth.

by kak59, 6/8/2011This was delicious! I followed the other reviewers' suggestions: added a can of beans and minced a few chipotle chiles from a can of chipotle chiles in adobo sauce in place of the dried chile. I also used boneless skinless chicken thighs cut into strips in place of the whole thighs, and it worked well. I think that I'll try using chicken breasts next time to make the recipe even healthier, although the thighs were tasty.

by JoanT, 5/29/2011Great smoky flavor. If I'd been alone, I might have licked my bowl! In our small town, dried chipotle are a far-a-way dream...so I added a finely minced chipotle in adobo sauce. As suggested by other reviewers, I did add the second can of black beans. The only thing I might change next time, adding a couple more chicken thighs; the amount of "sauce" could support them.

by jng000, 10/30/2010Very flavorful....I've used all thighs or half thighs/half chicken breasts (cut in half) and both ways it was delicious. A keeper!

by Janelle2277, 2/13/2010This was very tasty and satisfying. I would have given this five stars if I hadn't tweaked it a bit. I used bone-in chicken breasts and simmered over low heat for about 1 hour and 45 minutes. When the meat was falling-off-the-bone tender, I removed it from the stew, shredded it, then tossed it back in. I could not find dried chipotle chilies so I used a canned chipotle chili that was packed in adobe sauce...I don't think the stew was missing anything because of this. Also, I think the stew could have used a few extra beans, so I will use 2 cans of beans the next time rather than one. I can't wait to have the left overs for lunch today!

by elmodog, 12/10/2008

by Amy, 2/4/2008

by CelticKate, 12/6/2007Lots of friends and family asked for this recipe. It can be made ahead, and actually improves as the flavors blend together. A squeeze of fresh lime is a great way to finish off this dish.

by whatscooking, 11/1/2007This recipe was only OK for me. Really, the flavors were good. I'm just not a fan of chicken thighs, so it was more of a personal thing.