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Chicken and Green Chile Pumpkin Bean Stew

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  • Level: Intermediate
  • Total: 2 hr 30 min
  • Prep: 1 hr
  • Cook: 1 hr 30 min
  • Yield: 6 to 8 servings
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1/2 teaspoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon granulated garlic

1/4 teaspoon ground cinnamon

1/2 teaspoon kosher salt

1/2 teaspoon fresh cracked black pepper

3 1/2 pounds chicken thighs, bone in, skin on (about 6 thighs)

2 tablespoons canola oil

2 cups diced onion (1/2-inch dice)

3/4 cup diced Poblano peppers (1/2-inch dice)

1/2 cup diced red bell peppers (1/2-inch dice)

4 cloves garlic, peeled and roughly chopped

1 (14.5-ounce) can black beans, rinsed

1 (14.5-ounce) can kidney beans, rinsed

1 (14.5-ounce) can chickpeas, rinsed

1 (14.5-ounce) roasted diced tomatoes

1 cup Green Chile Sauce, recipe follows

1 (14.5-ounce) can pumpkin puree

2 to 3 cups chicken stock, if needed

Green Chile Cilantro Rice with Pepitas, for serving, recipe follows

Green Chile Sauce:

2 tablespoons canola oil

3/4 cup finely diced Spanish onion

1/2 large jalapeno, seeded and minced

1 clove garlic, chopped

4 tablespoons flour

1 (27-ounce) can roasted green chiles, chopped, juices reserved

1/2 cup white vinegar

2 teaspoons sea salt

1 teaspoon fresh cracked black pepper

2 tablespoons fresh lime juice

Green Chile Cilantro Rice with Pepitas:

3 1/3 cups chicken stock

1 1/2 cups Green Chile Sauce, recipe above

3 tablespoons canola oil

1/2 cup small-diced onions

1/2 serrano chile, seeds removed and minced

2 cups Arborio rice, or medium grain rice

1 tablespoon minced garlic

1 teaspoon sea salt

1 teaspoon fresh cracked black pepper

1 to 2 tablespoons fresh squeezed lime juice

1/2 cup chopped fresh cilantro

1/4 cup pepitas, toasted and lightly salted


  1. Combine the chili powder, cumin, granulated garlic, cinnamon, salt and pepper in a small bowl and mix well. Sprinkle evenly over the chicken thighs and set aside.
  2. In a large Dutch oven (enameled cast iron preferred) over medium-high heat, add the oil. When hot, add the chicken thighs, not to crowd. Cook until nicely colored, 4 to 5 minutes per side. Repeat until all the chicken is golden brown. Remove to a plate to hold.
  3. Remove all but 3 to 4 tablespoons of the fat from the pan and, over medium-high heat, add the onions, Poblano peppers and red bell peppers. Cook until the onions are just starting to caramelize, 6 to 8 minutes. Add the garlic and cook for 3 to 4 minutes more, stirring frequently.
  4. Add the beans to the pot and stir to combine. Add the tomatoes, Green Chile Sauce and the pumpkin and combine well. Season with salt and pepper, and then return the chicken to the pot with any accumulated juices. Nestle the chicken into the sauce, cover and bring to a simmer, adjusting the heat as needed. Simmer for 30 minutes. Taste for seasoning adjustments and serve with Green Chile Cilantro Rice with Pepitas

Green Chile Sauce:

  1. In a small Dutch oven over medium-high heat, add the oil. When hot, add the onions and jalapeno and saute until just starting to caramelize, 4 to 5 minutes. Add the garlic and cook 1 minute more.
  2. Reduce the heat to medium, sprinkle the onion mixture with the flour and stir constantly until lightly browned, about 2 minutes. Add the reserved liquid from the chiles, 1 cup water, the vinegar and salt and stir until the liquid is smooth and all the flour is dissolved.
  3. Add the chiles and pepper and simmer for 5 to 6 minutes. Puree in a blender, or with a stick blender, and add the lime juice. Adjust to taste for salt and pepper. Refrigerate for up to 1 week. Yield: 4 1/2 cups

Green Chile Cilantro Rice with Pepitas:

  1. In a small saucepan over medium heat, bring the chicken stock and the Green Chile Sauce to a simmer. Hold warm.
  2. In a large, enameled cast-iron Dutch oven over medium-high heat, add the oil. When hot, add the onions and serrano chiles and saute until the onion is just starting to color, 4 to 5 minutes.
  3. Add the rice and stir to coat, Cook for 3 to 4 minutes, stirring constantly, to toast the rice a bit. Add the garlic, salt and pepper and stir to combine.
  4. Ladle in the chicken stock and green chile mix, about 1 cup at a time, stirring and allowing the rice to absorb the liquid. Do this 3 to 4 times, and then add the rest of the liquid. Stir, cover tightly and cook for 12 to 16 minutes, stirring twice during this time.
  5. Add the lime juice and cilantro and stir to combine. Place in serving bowl and garnish with the pepitas.