Healthy Recipe of the Week

While the first day of Spring was earlier this week, the air still feels brisk and not quite short sleeve weather just yet…

So, a warm stew might just hit the spot this weekend!

Cook up this stew and invite your bestie (four-legged fur bestie included) for a calm, cozy movie night!

Chipotle Chicken and Black Bean Stew

Ingredients

• Extra Virgin Olive Oil, to taste
• 1 – 1 1/4 pounds Boneless, Skinless, Chicken Breasts or Thighs 
• Kosher Salt, to taste
• Freshly Ground Black Pepper
• 1 medium Yellow Onion (chopped)
• 1 large Sweet Red Pepper
• 1 large Poblano Pepper (stemmed and seeded, diced)
• 4 Garlic Cloves (minced)
• 1/4 cup Tomato Paste
• 2 Chipotles (from a can) (minced with juices)
• 2 teaspoons Ground Cumin
• 1 teaspoon Ground Coriander
• 1 teaspoon Sweet Paprika
• 1/8 teaspoon Cloves
• 4 cups Chicken Stock (*may substitute with Vegetable Stock)
• (1) 28-ounce can Italian Plum Tomatoes (with juice)
• 2 cups Butternut Squash (cubed)
• (1) 15-ounce can Black Beans (drained)
• 2 tablespoons Brown Sugar
• 1 tablespoon Fresh Lime Juice
• 1/4 cup Fresh Cilantro Leaves (chopped) (*Add more for garnish)
• Tortilla Chips (*Broken into pieces for garnish)
• 1 large Avocado (diced) (*For garnish)

Directions

Heat one (1) tablespoon of the olive oil in a Dutch oven or large pot over medium heat. Season the chicken with salt and black pepper. Add the chicken to the pot without overcrowding (in batches if necessary). Sautè the chicken until colored on all sides then transfer to a bowl. *The chicken will not be thoroughly cooked at this point; it will finish cooking in the stew.

If the pan is dry, add one (1) tablespoon of olive oil. Add the onion and sautè until beginning to soften (about 2 minutes). Add the peppers and sautè until bright in color and crisp-tender (about 1 – 2 minutes). Stir in the garlic and stir until fragrant (about 30 seconds). Add the tomato paste, chipotles, cumin, coriander, paprika, and cloves. Stir to make a slurry, and toast the spices (about 1 minute).

Add the chicken (or vegetable) stock, tomatoes, and butternut squash. Return to the partially cooked chicken and any collected juices in the pot. Season with 1/2 teaspoon of salt and a 1/2 teaspoon of black pepper. Bring to a simmer and cook the stew, partially covered, until butternut squash is tender and chicken is thoroughly cooked (about 20 minutes). 

Stir in the black beans, brown sugar, and lime juice. Continue to simmer for 10 – 15 minutes. Taste for seasoning, and add more salt, if needed. Stir in the cilantro.

Ladle the stew into bowls. Serve with additional cilantro, tortilla chips, and diced avocado for garnishing. 

Yields: 4 to 6 servings

Preparation Time: 45 minutes