Smoky Southwestern Chicken & Black Bean Stew
This hearty Smoky Southwestern Chicken & Black Bean Stew combines savory bacon, tender chicken thighs, and robust vegetables in a flavorful broth infused with chipotle heat. Perfect for a cozy evening, this stew is a delightful mix of textures and flavors, enhanced by the deep smokiness of the chipotle and the refreshing brightness of lime. Serve it with a dollop of creamy sour cream and crispy tortilla strips for an added crunch. It's a dish that warms you from the inside out, making it a perfect centerpiece for family dinners or gatherings with friends.
6
Servings
350
Calories
16
Ingredients
Ingredients
extra virgin olive oil
2 tablespoons (none)
bacon
3 slices (chopped)
bone-in skinless chicken thighs
6 (about 2-1/4 pounds) (trimmed of excess fat)
kosher salt & freshly ground black pepper
to taste (none)
yellow onion
1 large (diced)
red bell pepper
1 (cored, seeded, and finely diced)
chili powder
2 teaspoons (none)
ground cumin
1 teaspoon (none)
beer
3/4 cup (none)
black beans
1 can (15 1/2 ounces, about 2 cups) (rinsed)
dried chipotle pepper
1 (none)
reduced-sodium chicken broth
2 cups (more if needed)
fresh cilantro leaves
3 tablespoons (chopped)
lime
1 (juiced and cut into wedges)
sour cream
for garnish (none)
fried corn tortilla strips
optional (for garnish)
Instructions
1
In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Once hot, add the chopped bacon and cook until crispy, about 7 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to cool, reserving the fat in the pot.
2
Season the chicken thighs generously with salt and pepper. Brown half of the thighs in the pot for about 2-3 minutes on each side until golden brown. Remove and set aside. Repeat with the remaining thighs until all are browned.
3
With 2 to 3 tablespoons of fat remaining in the pot, add the diced onion and red bell pepper. Season with salt and cook, stirring often, until the onion is soft and slightly caramelized, around 7 minutes. Increase the heat to high, and stir in the chili powder and cumin, cooking for 30 seconds until fragrant.
4
Pour in the beer, scraping up any browned bits from the bottom of the pot, and cook until the liquid is nearly evaporated, about 3 minutes. Stir in the rinsed black beans, chipotle pepper, and chicken broth. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer for 5 minutes.
5
Using a blender, carefully transfer 2 cups of the stew mixture (avoiding the chipotle) and purée until smooth. Stir the purée back into the pot to thicken the stew.
6
Return the browned chicken thighs to the pot. Cover with the lid slightly ajar and simmer until the chicken is thoroughly cooked, around 30 minutes. If the stew becomes too thick, add additional chicken broth to reach the desired consistency.
7
Once cooked, remove and discard the chipotle pepper. Crumble the reserved crispy bacon and stir it into the stew along with the lime juice and 2 tablespoons of chopped cilantro. Adjust seasoning with salt and pepper to taste.
8
Serve the stew hot, garnished with remaining cilantro, a dollop of sour cream, and lime wedges on the side. For added crunch, top with fried tortilla strips if desired.
Nutrition Information
15g
Fat
25g
Carbs
24g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Smoky Southwestern Chicken & Black Bean Stew?
It is a hearty stew that combines savory bacon, tender chicken thighs, and robust vegetables in a flavorful broth infused with chipotle heat, lime, and cilantro.
How many servings does this recipe make?
This recipe makes 6 servings.
What are the nutritional values per serving?
Each serving contains approximately 350 calories, 15g of fat, 25g of carbohydrates, and 24g of protein.
What type of chicken should I use?
The recipe calls for 6 bone-in skinless chicken thighs, which is about 2-1/4 pounds, trimmed of excess fat.
How is the bacon prepared for the stew?
Three slices of bacon are chopped and cooked in olive oil until crispy, then removed and reserved to be stirred in at the end.
Do I need to keep the bacon fat in the pot?
Yes, you should reserve about 2 to 3 tablespoons of bacon fat in the pot to brown the chicken and sauté the vegetables.
What vegetables are included in the recipe?
The stew includes one large diced yellow onion and one cored, seeded, and finely diced red bell pepper.
What spices give the stew its southwestern flavor?
The southwestern flavor comes from 2 teaspoons of chili powder, 1 teaspoon of ground cumin, and a dried chipotle pepper.
Why is beer used in this recipe?
Beer is used to deglaze the pot, helping to scrape up the browned bits from the bottom for added depth of flavor.
What type of beans are used?
The recipe uses one 15.5-ounce can of black beans, which should be rinsed before adding to the pot.
How do you thicken the stew?
The stew is thickened by transferring 2 cups of the mixture to a blender, puréeing it until smooth, and stirring it back into the pot.
What do I do with the dried chipotle pepper?
The dried chipotle pepper is simmered with the stew for flavor and should be removed and discarded before serving.
How long does the chicken need to simmer?
The chicken should simmer in the pot with the lid slightly ajar for approximately 30 minutes until thoroughly cooked.
When do I add the lime juice?
The juice from one lime is stirred into the stew at the very end of the cooking process along with the bacon and cilantro.
What are the recommended garnishes?
Serve the stew with chopped cilantro, a dollop of sour cream, lime wedges, and optionally, fried corn tortilla strips.
How much chicken broth is required?
The recipe requires 2 cups of reduced-sodium chicken broth, plus a bit more if needed to adjust the consistency.
Can I use chicken breasts instead of thighs?
While thighs are recommended for tenderness in stews, you can use breasts, though you should adjust the cooking time to prevent them from drying out.
How long does it take to brown the chicken?
Each batch of chicken thighs should be browned for about 2-3 minutes per side.
Is the stew spicy?
The stew has a moderate smoky heat from the dried chipotle and chili powder, but you can adjust the heat by the amount of chili powder used.
What should I do if the stew is too thick?
If the stew becomes too thick during the simmering process, simply add additional chicken broth to reach your desired consistency.
Can I substitute the beer?
Yes, you can substitute the beer with an equal amount of chicken broth or water if you prefer not to use alcohol.
How much olive oil is needed?
The recipe calls for 2 tablespoons of extra virgin olive oil for cooking the bacon and chicken.
How much cilantro is used?
The recipe uses 3 tablespoons of chopped fresh cilantro; 2 tablespoons are stirred into the stew and the rest is used for garnish.
What kind of salt is recommended?
The recipe suggests using kosher salt along with freshly ground black pepper.
How long do the vegetables need to cook?
The onion and red bell pepper should be cooked for about 7 minutes until the onion is soft and slightly caramelized.
Can I make this stew in advance?
Yes, stews often taste better the next day as flavors meld. Just store it in the refrigerator and reheat gently.
Is this a gluten-free recipe?
To make it gluten-free, ensure your beer and chicken broth are certified gluten-free, or substitute the beer with broth.
How many ingredients are in this recipe?
There are 16 total ingredients including garnishes like sour cream and tortilla strips.
What is the primary flavor profile of this dish?
The dish has a smoky, savory, and slightly tangy profile due to the chipotle, bacon, and lime juice.
How do I prep the chicken?
The chicken thighs should be trimmed of any excess fat and seasoned generously with salt and pepper before cooking.