Ingredients
- Chicken Thighs: 1.5 pounds, boneless and skinless, cut into chunks
- Olive Oil: 2 tablespoons
- Onion: 1 large, diced
- Garlic Cloves: 4 cloves, minced
- Green Bell Pepper: 1, chopped
- Red Bell Pepper: 1, chopped
- Canned Fire-Roasted Tomatoes: 1 can (14.5 ounces)
- Pinto Beans: 1 can (15 ounces), drained and rinsed
- Chicken Broth: 4 cups
- Ground Cumin: 1 teaspoon
- Dried Oregano: 1 teaspoon
- Smoked Paprika: 1/2 teaspoon
- Bay Leaf: 1
- Salt: 1 teaspoon, or to taste
- Black Pepper: 1/2 teaspoon, freshly ground
- Fresh Jalapeño: 1, sliced, optional garnish
- Chopped Cilantro or Parsley: For garnish
Instructions
- Preheat Your Equipment: Heat a large heavy-bottomed pot over medium heat and add the olive oil.
- Combine Ingredients: Add the chicken pieces in batches and brown on all sides. Remove and set aside. Sauté onion and garlic in the same pot, then add bell peppers and cook until tender.
- Prepare Your Cooking Vessel: Return chicken to the pot, add tomatoes, beans, broth, cumin, oregano, paprika, bay leaf, salt, and pepper.
- Assemble the Dish: Stir gently to combine and bring to a simmer.
- Cook to Perfection: Cover and simmer for 25–30 minutes until chicken is tender and broth thickens slightly.
- Finishing Touches: Taste and adjust seasoning, remove bay leaf, garnish with jalapeño and herbs.
- Serve and Enjoy: Ladle into bowls and serve hot with bread or rice.
Notes
- Use boneless thighs for the juiciest result
- Rest 10 minutes before serving for deeper flavor
- Add a squeeze of lime before serving for brightness
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: Argentinian
- Diet: Halal
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 6g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 95mg
Keywords: Argentinian chicken stew, pollo guisado, South American stew, chicken and bean stew, one pot chicken dinner