Spicy Chicken and Pinto Bean Stew
I’m back with another quick and easy pantry recipe for you all. This Spicy Chicken and Pinto Bean Stew is like a soup meets chili meets stew and you can switch it up and flavor it a thousand different ways. Use what you have on hand and stay home! It’s basically one part protein (chicken breast here), one part bean (pinto bean) and chicken stock, but water will work in a pinch.
You can use whatever kind of protein you have on hand (shrimp or pork would be amazing) and you can also use whatever canned beans you have in your pantry. It’s one of the easiest recipes you’ll make and one that I hope you’ll want to try again and again. As for the toppings, go in that fridge and use what you have. Sour cream, shredded cheese, or any other kind of fresh produce you have will most likely work. It’s a versatile stew and I hope you love it!
Spicy Chicken and Pinto Bean Stew
Equipment
- Skillet
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts diced
- Kosher salt and coarse black pepper
- 1 medium red onion diced (divided)
- 2 garlic cloves minced
- 1 cup chicken stock or water
- 14.5 ounces pinto beans drained
- 2 medium tomatoes diced
- 2 tablespoons chipotle peppers in adobo sauce
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 ripe avocados diced
- 1/4 cup fresh cilantro coarsely chopped
- 1 tablespoon lime juice
Optional Toppings:
- Radish thinly sliced
- Jalapeño thinly sliced
- 1/4 cup fresh cilantro
- Crunchy tostada shells or tortilla chips
- Lime slices
Instructions
- Set a large skillet with high sides over medium-high heat. Once hot, drizzle in the oil and add the chicken. Season with a pinch of salt and pepper and cook, stirring often, until the chicken has fully browned, about 5 to 8 minutes. Stir in the garlic and half of the onion and cook until softened.
- Add the chicken stock, beans, tomatoes, as much of the chipotle sauce as you’d like, cumin, oregano, and another pinch of salt and pepper to taste. Bring up to a simmer, lower the flame and cook until the stew has thickened somewhat, about 15 minutes.
- In a small bowl, stir together the diced avocado, cilantro, lime juice, and a pinch of salt and pepper until just combined. Set aside until ready to eat.
- Serve the stew in bowls and garnish with the avocado salad and top with radish, jalapeño, cilantro, and a lime wedge. Serve with tostada shells or tortilla chips on the side. Enjoy!
