Green-Chile Chicken and Pink Bean Stew Recipe

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Ingredients:

Serving

2 tbsp 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 tsp ground cumin
1 (19 oz) can pink beans, drained and rinsed
2 (4 oz) cans green chilies, drained
1 3/4 cups chicken stock
2 tbsp chopped cilantro
lime wedge, for serving
white rice , for serving

Directions:

In a medium soup pot, heat the vegetable oil until shimmering.
Season the diced chicken thighs with salt and pepper and cook over moderately high heat until browned on both sides, about 5 minutes.
Add the onion and garlic and cook over moderate heat until softened, about 4 minutes.
Stir in the cumin and cook until fragrant, about 1 minute.
Add the pink beans, green chiles and stock to the chicken and bring to a simmer.
Cook over moderately low heat until the stew has thickened, about 10 minutes.
Stir in the cilantro and season with salt and pepper.
Ladle the chicken and pink bean stew into bowls with rice and serve with lime wedges.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	867.74 Kcal (3633 kJ)
Calories from fat	744.8 Kcal
		% Daily Value*
Total Fat	82.76g	127%
Cholesterol	181.52mg	61%
Sodium	240.36mg	10%
Potassium	429.49mg	9%
Total Carbs	11.01g	4%
Sugars	4.08g	16%
Dietary Fiber	1.15g	5%
Protein	21.05g	42%
Vitamin C	37.6mg	63%
Iron	0.7mg	4%
Calcium	34.2mg	3%

Amount Per 100 g
Calories	260.8 Kcal (1092 kJ)
Calories from fat	223.85 Kcal
		% Daily Value*
Total Fat	24.87g	127%
Cholesterol	54.56mg	61%
Sodium	72.24mg	10%
Potassium	129.09mg	9%
Total Carbs	3.31g	4%
Sugars	1.23g	16%
Dietary Fiber	0.35g	5%
Protein	6.33g	42%
Vitamin C	11.3mg	63%
Iron	0.2mg	4%
Calcium	10.3mg	3%

* 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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