If your New Years’ resolutions include a bit more “me time,” this is the dish for you. Succulent morsels of chicken, savory black beans and sweet, yummy yams come together in one glorious pot that can be made a day ahead.
To go with, we recommend a simple, sliced avocado salad drizzled with lime. Complement the Southwestern nature of the nosh with warmed corn tortillas. Grab a bag from the grocery, then sear in a dry, smoking’ hot pan until nicely speckled a deep, rich brown.
Glammy Black Bean and Chicken Chili Stew
Serves 6 to 8
2 tablespoons olive oil
8 boneless, skinless chicken thighs, rinsed and dried
1 teaspoon coarse salt
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon Mexican oregano, preferably whole, rubbed between your palms
1 small Spanish onion, coarsely chopped
4 cloves garlic, minced
2 (14-ounce) cans black beans
2 chipotle chilies, minced, plus 1 teaspoon adobo sauce
2 large yams, skinned and diced into 1-inch cubes
2 cups chicken stock
1/2 cup prepared green chili salsa
1 teaspoon white vinegar
Thinly sliced Serrano chilies, to garnish
1/2 cup pomegranate seeds, to garnish
Heat olive oil over medium-high until shimmering in a large, non-stick pot. Add chicken, salt, pepper, cumin and oregano. Sear until golden, about 5 minutes per side.
Add onion and sauté for 3 minutes, tossing with chicken. Add garlic and sauté another 2 minutes, careful not to burn. Partially drain the beans, leaving some of the liquid, and stir into pot. Add chipotles, yams, chicken stock and salsa.
Cover and simmer for 15 minutes, then simmer uncovered another 15 minutes, checking sweet potatoes for tenderness. Garnish each serving with chilies and pomegranate seeds.
Diva Confession: If making this dish ahead, reserve some of the diced yams to boil just before serving. This will keep the presentation colorful and fresh looking, without compromising flavors. Though most stews are better the second day, the veggies can lose their vibrancy.
