Spicy Chicken and Pinto Bean Stew
Spicy Chicken and Pinto Bean Stew, a great pantry recipe that you can make with only a handful of ingredients and it comes together quickly!
Servings: 6
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!