Chicken-Chile Stew With Beans Recipe

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Ingredients:

Serving

1 lb dried navy beans
6 chicken thighs (2-1/4 lbs.)
kosher salt & freshly ground black pepper
2 thick slices salt pork (about 4 oz.)
2 dried whole pasilla bell peppers
8 cups chicken stock or 8 cups water
2 large yellow onions, finely chopped
2 large anaheim chilies or 2 large poblano peppers, seeded, ribs removed, and cut into 1/3-inch dice
1 small serrano peppers or 1 small jalapeno pepper, seeded and minced
1 tbsp chopped garlic
1 tbsp paprika
1 tbsp chili powder
1 tbsp unsweetened cocoa powder
1 tbsp tomato paste
1 tbsp honey
2 cups peeled cubed pumpkin (1-inch cubes
hot cooked rice
cilantro , slive red red onion , thin slices jalapeno or serrano peppers and sour cream

Directions:

Rinse beans and pick over to remove any stones or damaged beans. Place in a 6-quart Dutch oven. Add 8 cups water; cover and soak 8 to 24 hours. Sprinkle chicken generously with salt and pepper. Refrigerate, uncovered, preferably overnight.
Drain and rinse beans; return to pan and set aside. In a large nonstick skillet, slowly cook salt pork until lightly browned. Add to beans along with whole pasilla peppers and the 8 cups stock. Add a big pinch of salt; bring to a simmer. Skim as needed. Simmer, partially covered, for 1-1/4 hours.
Meanwhile in the skillet used to cook the salt pork, slowly cook the chicken, skin side down first, until very well browned about 15 minutes. Remove chicken from skillet and set aside. Pour off all but 2 tablespoons of fat from pan. Add onions and a good sprinkle of kosher salt. Stir well, scraping up any browned bits from the bottom of the pan.
Add peppers and garlic; stir well. Cook slowly for 5 to 10 minutes, stirring often. Sprinkle with paprika, chili powder, and cocoa; stir well. Stir in the tomato paste and honey. Cook another 3 to 5 minutes.
If liquid level is below the beans, add more chicken stock or water. Ladle a cup of the bean liquid into the onion-pepper mixture. Bring to a simmer; carefully transfer to Dutch oven with beans. Taste for seasonings and adjust as needed.
Add chicken thighs and cook, partially covered, at a low simmer for 10 to 15 minutes.
Add the pumpkin and cook until chicken is tender and pumpkin is cooked through but not collapsing, about 15 minutes. Remove and discard salt pork and pasilla peppers. Serve over rice with cilantro, red onion, sliced peppers, and sour cream.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1341.52 Kcal (5617 kJ)
Calories from fat	893.49 Kcal
		% Daily Value*
Total Fat	99.28g	153%
Cholesterol	204.22mg	68%
Sodium	1085.13mg	45%
Potassium	1731.59mg	37%
Total Carbs	71.97g	24%
Sugars	14.06g	56%
Dietary Fiber	20.61g	82%
Protein	45.64g	91%
Vitamin C	5.9mg	10%
Iron	4.9mg	27%
Calcium	159.7mg	16%

Amount Per 100 g
Calories	199.63 Kcal (836 kJ)
Calories from fat	132.96 Kcal
		% Daily Value*
Total Fat	14.77g	153%
Cholesterol	30.39mg	68%
Sodium	161.47mg	45%
Potassium	257.67mg	37%
Total Carbs	10.71g	24%
Sugars	2.09g	56%
Dietary Fiber	3.07g	82%
Protein	6.79g	91%
Vitamin C	0.9mg	10%
Iron	0.7mg	27%
Calcium	23.8mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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