Green-Chile Chicken and Pink Bean Stew

Ingredients

• 2 tablespoons vegetable oil
• 1 1/2 lbs boneless skinless chicken thighs, cut into 1-inch dice
• kosher salt
• fresh ground pepper
• 1 white onion, cut into 1/2-inch dice
• 2 garlic cloves, minced
• 1 1/4 teaspoons ground cumin
• 1 (19 ounce) can pink beans, drained and rinsed
• 2 (4 ounce) cans green chilies, drained
• 1 3/4 cups chicken stock or low sodium chicken broth
• 2 tablespoons chopped cilantro
• lime wedge, for serving
• white rice, for serving

Directions

1. 1

   In a medium soup pot, heat the vegetable oil until shimmering.

2. 2

   Season the diced chicken thighs with salt and pepper and cook over moderately high heat until browned on both sides, about 5 minutes.

3. 3

   Add the onion and garlic and cook over moderate heat until softened, about 4 minutes.

4. 4

   Stir in the cumin and cook until fragrant, about 1 minute.

5. 5

   Add the pink beans, green chiles and stock to the chicken and bring to a simmer.

6. 6

   Cook over moderately low heat until the stew has thickened, about 10 minutes.

7. 7

   Stir in the cilantro and season with salt and pepper.

8. 8

   Ladle the chicken and pink bean stew into bowls with rice and serve with lime wedges.