Best 2 Chicken And Black Bean Stew Recipes

Unleash your inner chef and embark on a culinary adventure with our comprehensive guide to creating the most delectable chicken and black bean stew. This hearty and flavorful dish promises to tantalize your taste buds with its perfect balance of tender chicken, succulent black beans, and an aromatic blend of spices. Whether you're a seasoned cook or just starting out, we'll provide you with all the essential tips, tricks, and ingredient recommendations you need to create a stew that will become a staple in your kitchen. So, prepare to indulge in a taste sensation as we delve into the art of crafting the perfect chicken and black bean stew.

Here are our top 2 tried and tested recipes!

ULTIMATE BLACK BEAN SOUP/STEW WITH CHORIZO AND BRAISED CHICKEN

Ultimate Black Bean Soup/Stew With Chorizo and Braised Chicken image

Entered for safe-keeping, by J. Kenji Lopez-Alt of Serious Eats. This has flavor to the max: Chorizo, Serrano peppers, chipotle peppers in adobo sauce, cumin, avocado, cilantro, lime... Adapted somewhat because I like to check off as I go. More at: http://www.seriouseats.com/recipes/2014/01/the-food-lab-black-bean-chicken-soup-recipe.html?ref=daily-title To use canned beans, 1) drain and rinse 2 28-oz. cans of black beans; 2) skip step 2; 3) skip Step 15, use Step 16 to reduce broth to 1 quart instead of 1 1/2 quarts; and 4) add beans in step 17, and reduce cooking time to 30 minutes (step 19).

Provided by KateL

Categories Stew

Time 7h5m

Yield 4-6 serving(s)

Number Of Ingredients 20

Ingredients

1 lb dried black beans (see recipe description) or 2 (28 ounce) cans black beans (see recipe description)
1 gallon water
3 tablespoons salt
kosher salt
2 lbs chicken drumsticks or 2 lbs chicken thighs
fresh ground black pepper
1 tablespoon canola oil or 1 tablespoon vegetable oil
6 ounces smoked mexican chorizo sausage or 6 ounces spanish chorizo, cut into 1/4-inch slices
8 scallions, finely sliced, whites reserved separately for the soup and greens reserved separately for use as a g
1 serrano pepper, finely chopped (about 2 tablespoons)
4 medium garlic cloves, minced (about 4 teaspoons)
2 teaspoons ground cumin
2 whole chipotle chiles in adobo, finely minced (plus 1 tablespoon sauce from can)
1 1/2 quarts low sodium chicken broth (6 cups if you've had too many margaritas IF USING DRIED BEANS, or 1 quart IF USING CANNED BEANS)
2 bay leaves
1 avocado, sliced (for serving)
fresh cilantro leaves, roughly chopped (for serving)
1 lime, cut into 8 wedges (for serving)
1 serrano pepper, thinly sliced (for serving)
sour cream (for serving) or mexican-style crema (for serving)

Steps:

ADVANCED PREP FOR BEANS:.
DRIED BEANS: Place black beans in a large bowl and cover with 1 gallon of water. Add 3 tablespoons salt and stir until dissolved. Cover and set aside at room temperature overnight.
CANNED BEANS: Drain and rinse 2 28-oz. cans of black beans.
PREPARE CHICKEN:.
The next day, season chicken with salt and pepper on all sides.
Heat oil in a large Dutch oven or saucepot over medium-high heat until shimmering.
Add chicken and cook without moving until well browned on 1st side, about 5 minutes.
Flip chicken and cook until 2nd side is browned, about 3 minutes longer.
Remove chicken from pot with tongs and set aside on a large plate.
COOK CHORIZO & PEPPERS:.
Add chorizo to Dutch oven/saucepot. Cook, stirring occasional, until chorizo is crisp and starting to char, about 4 minutes.
Add scallion whites, 1 finely chopped Serrano pepper, and minced garlic. Cook, stirring and scraping up browned bits from bottom of pan until fragrant, about 2 minutes.
Add cumin and cook, stirring, until fragrant, about 30 seconds.
Add chopped chipotles and their sauce. Cook, stirring until fragrant, about 1 minute.
(IF USING DRIED BEANS) Add 1 1/2 quarts low-sodium chicken broth and bay leaves.
(IF USING CANNED BEANS) Add 1 quart low-sodium chicken broth and bay leaves.
Drain and rinse black beans and add to pot. Nestle chicken pieces into beans. Bring to a boil, reduce to a bare simmer and cook, uncovered, stirring occasionally until beans and chicken are tender.
(IF USING DRIED BEANS) The cooking time should be 45 minutes to 1 hour.
(IF USING CANNED BEANS) The cooking time should be 30 minutes.
Remove and discard bay leaves and skins from chicken.
Using a ladle, carefully transfer 2 cups of beans and chorizo with liquid to a blender. (Some blenders may require some cooling off time before blending; a Vitamix does not!) Blend on high speed until completely smooth, about 1 minute. Stir mixture back into pot.
If you want a thicker soup, scoop up more beans and chorizo and blend that. To make it easier for dinner guests, you can shred the meat off the chicken and mix it into the stew; otherwise, they will need a fork and knife in addition to a soup spoon, and probably strong napkins.
Serve chicken and beans with scallion greens, avocado, cilantro, lime wedges, sliced Serrano peppers and sour cream at the table for garnish.

CHICKEN AND BLACK BEAN STEW

Chicken and Black Bean Stew image

Number Of Ingredients 9

Ingredients

1 tablespoon vegetable oil
8 ounces smoked sausage, sliced
1 medium onion, diced
2 teaspoons cumin
4 ounces diced green chiles
2 black beans, 15oz cans
1/4 cup cilantro, chopped
2 pounds chicken
2 cups chicken stock

Steps:

Heat oil in a pressure cooker over medium-high heat until shimmering. Add sausage and cook until starting to crisp around edges, about 2 minutes. Add onions and cook, stirring, until softened, about 3 minutes longer. Add cumin and cook until fragrant, about 30 seconds. Add chilies, dried black beans, cilantro stems, chicken, and broth. Season gently with salt and pepper and stir to combine.
Seal pressure cooker and bring to high pressure. Cook for 40 minutes. Cool pressure cooker under a cold running tap (if using an electric cooker, use the quick release valve), and open. Using tongs, transfer chicken pieces to a bowl. Discard cilantro stems. Return beans to high heat and continue cooking, stirring, until reduced to a thick, stew-like consistency, about 5 minutes. Meanwhile, shred chicken from bones and discard skin.
Stir chicken into beans, season to taste with salt and pepper, stir in half of chopped cilantro, and serve

Tips:

Choose the right chicken: For this stew, boneless, skinless chicken breasts or thighs are both good choices. If you're using chicken breasts, be sure to cut them into 1-inch pieces so they cook evenly. If using chicken thighs, you can leave them whole or cut them in half.
Use a variety of beans: In addition to black beans, you can also use pinto beans, kidney beans, or a mix of different types of beans. Just be sure to rinse and sort the beans before cooking.
Don't skimp on the spices: The spices in this stew are what give it its flavor, so don't be afraid to use a generous amount. Chili powder, cumin, and paprika are all essential, and you can also add cayenne pepper or chipotle powder for a little extra heat.
Cook the stew low and slow: The longer the stew simmers, the more flavorful it will be. Aim to cook it for at least 1 hour, or even longer if you have time.
Serve with your favorite toppings: This stew is delicious served with a dollop of sour cream, shredded cheese, or chopped cilantro. You can also serve it with cornbread, rice, or tortillas.

Conclusion:

This chicken and black bean stew is a hearty, flavorful, and easy-to-make meal that's perfect for a weeknight dinner. It's also a great way to use up leftover chicken. With its simple ingredients and delicious flavor, this stew is sure to become a family favorite.