Monday, April 6, 2009

Black Bean, Chicken and Red Pepper Stew

I have never been a real soup/stew maker, but maybe (just maybe) I'll have to become one. It's supposed to be so easy right? Stick all your ingredients into a crock pot/ stock pot and boom bang bam your done. I just couldn't pass up putting this recipe in my bloggy cook book. Every ingredient in it sounds amazing, there is just no way to go wrong.

But you just might want to stand to the side while I blow out all the dust from my crock pot. Time to put this sucker to good use.

Thank you Annie's Eats!

Black Bean, Chicken and Red Pepper Stew
2 tbsp. olive oil, divided
2-3 chicken breasts, cut up into chunks
1 onion, chopped
2 cloves garlic, minced
3 cans black beans, drained and rinsed
1 (28 oz.) can diced tomatoes
1 (12 oz.) jar roasted red peppers, chopped (or fresh roasted peppers)
1 (4 oz.) can diced green chiles
2 cups reduced-sodium chicken broth
2 tbsp. cumin
1/2 tsp. cayenne pepper
Salt and pepper, to taste
1/2 cup fresh cilantro, chopped

In a large Dutch oven or stockpot, heat 1 tablespoon olive oil over medium-high heat. Add chicken pieces and cook, stirring, until browned and cooked through. Transfer to a bowl with a slotted spoon and set aside. Heat the remaining tablespoon of oil. Add the onion to the pot and saute until tender, about 5 minutes. Add the garlic and cook 1 minute more. Mix in the black beans, diced tomatoes, red peppers, green chiles, chicken broth, cumin, and cayenne. Return the chicken to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Allow to simmer uncovered for 45 minutes. When finished, remove from the heat, season with salt and pepper and stir in fresh cilantro.

No comments:

Post a Comment