Chicken And Black Bean Stew Recipes

SOUTHWESTERN SPICED CHICKEN & BLACK BEAN STEW

Steps:

• 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 minutes. 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 brown them well on both sides, 2 to 3 minutes per side. Transfer to a plate. Brown the remaining thighs and reserve with the rest.
• There should be 2 to 3 tablespoons fat left in the pan; if there's more, spoon out and discard the excess. Add the onion and bell pepper, season well with salt, and cook, stirring often, until the onion softens and caramelizes slightly, about 7 minutes. Raise the heat to high, add the chili powder and cumin, and cook, stirring, for 30 seconds.
• Add the beer and cook until it's almost completely reduced, about 3 minutes. Add the beans, the chipotle and the chicken broth. When the mixture comes to a boil, adjust the heat to maintain a simmer and cook for 5 minutes.
• Transfer 2 cups of the beans and broth (but not the chipotle) to a blender, purée, and then mix it back into the rest of the broth.
• Return the thighs to the pot, cover with the lid slightly ajar, and simmer until the chicken is cooked through, about 30 minutes. If the stew is too thick, thin it with more chicken broth.
• Discard the chipotle. Crumble the reserved bacon. Juice one half of the lime; cut the other half into wedges. Stir the bacon, lime juice, and 2 tablespoons of the cilantro into the stew and season well with salt and pepper.
• Serve immediately. Sprinkle each serving with the remaining cilantro and a small dollop of sour cream. Serve with the lime wedges and fried tortilla strips, if you like.

SPICY CHICKEN & BEAN STEW

Steps:

• Pull the skin off the chicken and discard. Heat the oil in a large casserole dish, brown the chicken all over, then remove with a slotted spoon. Tip in the onions, garlic and chillies, then fry for 5 mins until starting to soften and turn golden.
• Add the peppers, tomatoes, beans and hot stock. Put the chicken back on top, half-cover with a pan lid and cook for 50 mins, until the chicken is cooked through and tender.
• Stir through the coriander and serve with soured cream and crusty bread.

BLACK BEAN CHICKEN STEW OAMC

Steps:

• In oil saute the bell peppers, onions, garlic, chili powder, and cumin until the onion is soft and the chili powder is fragrant.
• Add the beans and tomatoes and simmer for 15 minutes.
• Remove from heat, stir in the chicken and corn. Refrigerate in covered containers up to three days or freeze up to 2 months.
• To serve: Thaw first, then heat up until simmering.
• If serving immediately, add chicken and corn at the same time as tomatoes and beans.

CHICKEN BEAN STEW

Steps:

• In a Dutch oven or soup kettle, saute onion, green pepper and garlic in oil until tender. Add the chicken; cook and stir over medium heat until juices run clear, about 5 minutes. Stir in the remaining ingredients. Reduce heat; simmer, uncovered, for 8-10 minutes.

PORTUGUESE BLACK BEAN CHICKEN STEW

Steps:

• Soak beans overnight in water.
• The beans will double in volume.
• Discard water and fill with new water to same level.
• Add onion, garlic and cumin, simmer beans for one hour or until liquid is mostly absorbed and beans are semi soft.
• If all liquid evaporates before beans are cooked add water (at least 1/2 inch above beans).
• Add red pepper, okra and tomatoes and continue to simmer for 15 minutes.
• Finally; add sliced chicken, scallions, basil and cilantro.
• Pull off heat and let chicken braise in the stew without any heat for approximately 10 minutes.
• Serve when chicken is cooked and tender.

CHICKEN BREASTS WITH BLACK BEANS AND SMOKED BACON STEW

Steps:

• Put chicken breasts in water in covered pot, bring to boil and simmer about 20 minutes, until done. Remove from broth and set aside. Reserve broth.
• Slice carrots, tomatoes and onion in a food processor with steel blade.
• Mince garlic in processor to make 1 tablespoon.
• Add the carrots, tomatoes, onion, garlic, bacon and beans to 4 cups of the reserved broth; bring to boil. Reserve remaining broth for another occasion. Reduce heat and simmer, covered for 20 minutes, to blend flavors.
• Meanwhile remove chicken from bones.
• When soup is ready, add oregano leaves, pepper and chicken and cook just long enough to heat chicken.
• Spoon stew into bowls; garnish with hot chili flakes and cheese.

CHICKEN AND BLACK BEAN STEW

Steps:

• Heat oil in a pressure cooker over medium-high heat until shimmering. Add sausage and cook until starting to crisp around edges, about 2 minutes. Add onions and cook, stirring, until softened, about 3 minutes longer. Add cumin and cook until fragrant, about 30 seconds. Add chilies, dried black beans, cilantro stems, chicken, and broth. Season gently with salt and pepper and stir to combine.
• Seal pressure cooker and bring to high pressure. Cook for 40 minutes. Cool pressure cooker under a cold running tap (if using an electric cooker, use the quick release valve), and open. Using tongs, transfer chicken pieces to a bowl. Discard cilantro stems. Return beans to high heat and continue cooking, stirring, until reduced to a thick, stew-like consistency, about 5 minutes. Meanwhile, shred chicken from bones and discard skin.
• Stir chicken into beans, season to taste with salt and pepper, stir in half of chopped cilantro, and serve