Chicken-Chile Stew

Prep Time:
1 hrs
Total Time:
1 hrs 15 mins

Poblano chiles kick this chicken stew up a notch. Tender pieces of meat and cannellini beans make this a hearty lunch or dinner.


  • 3 ½ pounds bone-in, skin-on chicken thighs (about 10)

  • Coarse salt and freshly ground pepper

  • 2 teaspoons safflower oil

  • 3 poblano chiles, ribs and seeds removed, chopped (about 1 ¾ cups)

  • 1 large onion, chopped (about 3 cups)

  • 4 cloves garlic, minced (about 2 tablespoons)

  • 1 tablespoon lightly packed finely chopped fresh oregano leaves

  • 1 tablespoon chili powder

  • 4 cups low-sodium chicken broth

  • 3 cans (15.5 ounces each) cannellini beans, rinsed and drained

  • Lime wedges, for serving

  • Cilantro sprigs, for serving

  • Salsa fresca (from Salsa Fresca Salad), for serving


  1. Season chicken with salt and pepper. Heat oil in a large, heavy pot over medium-high heat. Add half of chicken, skin-side down. Cook, turning once, until both sides are golden brown, about 10 minutes. Transfer to a plate. Repeat with remaining chicken.

  2. Carefully remove and discard all but 2 tablespoons fat from pot; reduce heat to medium. Add chiles, onion, and garlic. Cook, stirring occasionally and scraping browned bits from bottom of pot, until onion is softened and golden in spots, about 5 minutes. Add oregano and chili powder. Cook, stirring, until fragrant, about 30 seconds.

  3. Return chicken with accumulated juices to pot, along with broth and 4 cups water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until a thermometer inserted into thickest part of thighs (without touching bone) registers 165 degrees, 8 to 10 minutes. Transfer chicken to a plate; let stand until cool enough to handle.

  4. Meanwhile, mash half of beans to a paste in a bowl with a potato masher. Stir mashed beans into pot with remaining whole beans. Increase heat to medium and bring to a simmer. Simmer, uncovered, until liquid has thickened slightly, about 10 minutes.

  5. Remove and discard chicken skins and bones. Pull meat into bite-size shreds and stir into stew. Simmer until heated through, about 1 minute. Reduce heat to low to keep warm until ready to serve. Serve with lime wedges, cilantro sprigs, and salsa fresca.

    Lennart Weibull
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