Chicken & Chili Stew
Submitted by yseach
Chicken and chili stew with browned drumsticks, white beans, cherry tomatoes, and chili powder, finished with fresh cilantro. A make-ahead one-pot stew loaded with garnish options.
YIELD
6 servingsPREP
20 minCOOK
60 minREADY
80 minThis chicken and chili stew is a one-pot meal that starts with browning drumsticks until golden, then simmers them with white beans, cherry tomatoes, and a generous hit of chili powder. Fresh cilantro gets stirred in right before serving, keeping its bright, citrusy flavor intact.
Browning the drumsticks over high heat first builds the flavor foundation. That seared, golden crust creates fond on the bottom of the pot that the onions and garlic deglaze when they go in. Cherry tomatoes burst during simmering and release their juice into the stew, creating a light, tomatoey broth without needing canned sauce.
The garnish bar is half the fun. Grated Monterey Jack, chopped jalapenos, black olives, sour cream, scallions, bell peppers, and diced tomatoes all work. Let everyone build their own bowl.
Kitchen Tips
- Trim the knobby drumstick joint and scrape the tendons as directed. It’s a small prep step that makes the finished drumsticks easier to eat.
- Drain and rinse the canned beans. Rinsing removes the starchy liquid and excess sodium.
- This stew tastes even better made a day or two ahead. Cool completely before refrigerating, and reheat gently over low heat.
- Cannellini beans are the first choice, but pinto or great northern beans work just as well.
Variations
- White chicken chili style: Add a can of diced green chiles and swap the chili powder for cumin and oregano for a Southwestern white chili.
- Spicy version: Stir in a diced chipotle pepper in adobo sauce during simmering for smoky, lingering heat.
Ingredients
canned, or white kidney beans or pinto beans, prefer cannellini
Directions
Cut off the knobby drumstick joint and scrape around the bone to free tendons.
Chop the onion.
Mince the garlic. Drain and rinse the beans.
Sprinkle the chick en with salt and pepper.
Heat the oil in a 4-quart soup kettle or dutch oven.
Sauté the chicken over high heat until golden brown on both sides, about 6 minute s.
Reduce heat to medium, stir in the onion, garlic, and chile powder, and cook until vegetables are softened, about 3 minutes.
Add the tomatoes and ¼ cup w ater.
Cover and simmer, and season to taste with salt and pepper.
Recipe can be made a couple of days ahead.
Cool and refrigerate uncovered until thoroughly chilled.
SERVING: Reheat stew over low heat if made ahead, and stir in coriander.
Serve with any or all of the suggested garnishes.
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