Smoky Black Bean Stew with Chorizo and Braised Chicken
This hearty Smoky Black Bean Stew brings together the rich flavors of smoked Mexican chorizo, tender braised chicken, and spicy serrano peppers, all simmered to perfection in a savory broth. With a hearty base of black beans and accented by hints of chipotle and cumin, each spoonful is bursting with flavor. Topped with fresh avocado, vibrant cilantro, zesty lime, and a dollop of sour cream, this dish is not only comforting but also customizable to suit your taste. Perfect for gatherings or a cozy night in, this recipe is sure to inspire warmth and satisfaction at the dinner table.
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
dried black beans
1 lb (soaked overnight in salted water)
water
1 gallon (for soaking beans)
kosher salt
to taste (for seasoning chicken and soaking beans)
chicken drumsticks or thighs
2 lbs (skin-on, bone-in for best flavor)
canola oil or vegetable oil
1 tablespoon (for frying)
smoked Mexican chorizo
6 ounces (cut into 1/4-inch slices)
scallions
8 (finely sliced, whites and greens reserved separately)
serrano pepper
1 (finely chopped)
garlic cloves
4 (minced)
ground cumin
2 teaspoons (for flavor)
chipotle chiles in adobo
2 whole (finely minced)
low-sodium chicken broth
1.5 quarts (for dried beans; 1 quart for canned beans)
bay leaves
2 (for simmering)
avocado
1 (sliced for serving)
fresh cilantro leaves
to taste (roughly chopped for serving)
lime
1 (cut into wedges for serving)
sour cream or Mexican-style crema
to taste (for serving)
thinly sliced serrano pepper
to taste (for serving)
Instructions
1
If using dried beans, soak them overnight in a large bowl of water with 3 tablespoons of salt. If using canned beans, drain and rinse the beans and set them aside.
2
The next day, pat the chicken dry and season with kosher salt and fresh ground black pepper on all sides.
3
In a large Dutch oven or saucepot, heat the canola or vegetable oil over medium-high heat until shimmering.
4
Add the seasoned chicken to the pot and cook without moving for about 5 minutes, or until well browned on one side. Flip the chicken and continue to cook for another 3 minutes until browned on the other side. Remove the chicken from the pot and set it aside on a plate.
5
In the same pot, add the chorizo and cook, stirring occasionally, until it becomes crispy and is starting to char, about 4 minutes.
6
Stir in the reserved scallion whites, chopped serrano pepper, and minced garlic. Cook the mixture while scraping up the brown bits from the bottom until fragrant, about 2 minutes.
7
Add the ground cumin, cooking for an additional 30 seconds until fragrant.
8
Stir in the minced chipotles along with their sauce, cooking for about 1 minute.
9
If using dried beans, pour in 1.5 quarts of low-sodium chicken broth along with the bay leaves. If using canned beans, use 1 quart of broth.
10
Add the drained and rinsed black beans to the pot, nestling the braised chicken into the mixture. Bring the stew to a boil, then reduce to a gentle simmer.
11
Cook uncovered for about 45 minutes to 1 hour if using dried beans, or about 30 minutes if using canned beans, stirring occasionally until both the beans and chicken are tender.
12
Once cooked, remove and discard the bay leaves and any skins from the chicken.
13
To thicken the soup, carefully transfer 2 cups of the beans and chorizo mixture to a blender and blend until completely smooth, then stir it back into the pot. Optionally, blend additional beans and chorizo for a thicker stew.
14
For serving, either shred the chicken meat and stir it into the stew or leave it whole for guests to serve themselves.
15
Serve the stew hot, along with toppings of scallion greens, sliced avocado, chopped cilantro, lime wedges, sliced serrano peppers, and sour cream for a customizable meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Smoky Black Bean Stew with Chorizo and Braised Chicken?
It is a hearty, savory dish featuring tender chicken, smoked chorizo, and black beans simmered with chipotle and serrano peppers.
What kind of chicken works best for this recipe?
Skin-on, bone-in chicken drumsticks or thighs are recommended for the best flavor and most tender results.
Can I use canned black beans instead of dried?
Yes, use 1 quart of broth instead of 1.5 quarts and simmer the stew for approximately 30 minutes.
How do I prepare dried black beans for this stew?
Soak the dried beans overnight in a large bowl of water with 3 tablespoons of salt before draining and rinsing them for use.
What type of chorizo should I buy?
The recipe calls for smoked Mexican chorizo, which adds a distinct depth and smoky char to the base of the stew.
Is this dish very spicy?
It has a moderate kick from the serrano pepper and chipotles in adobo, but you can adjust the heat by removing the seeds or using less pepper.
How do I thicken the stew?
Transfer 2 cups of the bean and chorizo mixture to a blender, process until smooth, and stir it back into the pot.
Can I use chicken breast instead of thighs?
You can use chicken breast, but bone-in thighs or drumsticks are preferred to prevent the meat from drying out during the braising process.
How do I store leftover stew?
Store the stew in an airtight container in the refrigerator for up to 3-4 days.
Can I freeze this Smoky Black Bean Stew?
Yes, the stew freezes well for up to 3 months. Thaw it in the refrigerator overnight before reheating.
What should I do with the bay leaves after cooking?
Once the stew is finished simmering, remove and discard the bay leaves before serving the dish.
Can I make this recipe in a slow cooker?
Yes, brown the meat and aromatics first, then transfer everything to a slow cooker and cook on low for 6-8 hours.
What are the best toppings for this meal?
Recommended toppings include sliced avocado, chopped cilantro, lime wedges, sour cream, and sliced serrano peppers.
Do I keep the chicken skin on when serving?
While you brown the chicken with the skin on for flavor, you should remove and discard the skins after the chicken is fully cooked.
Why should I soak the beans in salt water?
Salt helps soften the skins of the beans, leading to a creamier texture and reducing the number of beans that burst during cooking.
What if I don't have serrano peppers?
Jalapeños are a great substitute, though they are slightly milder than serrano peppers.
Is this recipe gluten-free?
As long as your chorizo and chicken broth are certified gluten-free, the primary ingredients in this recipe are naturally gluten-free.
What exactly is chipotle in adobo?
They are smoked jalapeños preserved in a tangy, spicy tomato-based sauce, adding both heat and a rich smokiness.
Can I use vegetable broth instead of chicken broth?
Yes, though chicken broth provides a more traditional depth of flavor that complements the braised chicken.
How do I shred the chicken meat?
Once the chicken is tender and the bones and skin are removed, use two forks to pull the meat into smaller bite-sized pieces.
Can I make this stew vegetarian?
Yes, replace the chicken with extra beans or mushrooms and use a soy-based vegetarian chorizo alternative with vegetable broth.
How many people does this recipe serve?
This recipe typically provides enough for 6 to 8 servings depending on individual portion sizes.
What side dishes pair well with this stew?
Warm corn tortillas, steamed white rice, or a crisp green salad are perfect accompaniments for this hearty dish.
Why is it important to brown the chicken first?
Browning the chicken creates a 'fond' on the bottom of the pot, which is full of flavor and enriches the entire stew.
Can I use different types of beans?
While black beans are traditional for this style of stew, pinto or kidney beans would also work well as substitutes.
What do I do with the different parts of the scallions?
Sauté the white parts with the garlic and peppers, and save the sliced green parts to use as a fresh garnish.
Do I need to peel the garlic cloves?
Yes, the garlic should be peeled and finely minced before being added to the pot.
How long does it take for dried beans to become tender?
After an overnight soak, the beans usually become tender after 45 minutes to an hour of simmering.
Can I use Mexican-style crema instead of sour cream?
Absolutely, crema is a delicious, slightly thinner, and tangier alternative that perfectly complements Mexican flavors.
What if the stew is too thick after blending?
Simply add a small amount of extra chicken broth or water and stir until you reach your desired consistency.