Southwestern Spiced Chicken & Black Bean Stew

Southwestern Spiced Chicken & Black Bean Stew
Photo by Scott Phillips


  • 2 tsp. chili powder
  • Sour cream for garnish
  • 1 red bell pepper, cored, seeded, and finely diced
  • 6 skinless, bone-in chicken thighs (about 2-¼ lb.), large pieces of fat trimmed
  • 1 can (15-½ oz.) black beans, rinsed (about 2 cups)
  • 1 tsp. ground cumin
  • Fried tortilla strips (optional)
  • + 9 more ingredients
    • ¾ cup beer
    • 2 Tbs. extra-virgin olive oil
    • 1 large yellow onion, diced
    • 2 cups homemade or low-salt canned chicken broth; more if needed
    • 1 lime
    • 3 thick slices bacon
    • 3 Tbs. chopped fresh cilantro leaves
    • Kosher salt and freshly ground black pepper
    • 1 dried chipotle (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 br...

View full recipe at Fine Cooking


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