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Clean recipe · cooking.nytimes.com

Chile Chicken and Bean Guisado

This brothy stew featuring buttery white beans and ground chicken captures the unmistakable flavors of Mexican chorizo in a tomato pan sauce spiked with vinegar and a hint of cinnamon. Ancho chile powder (made from sun-ripened, dried poblanos) adds fruity, spicy, smoky notes and remarkable depth, though any chile powder works well. Stirring in whatever quick-cooking greens need eating from your fridge transforms the meal into a complete one-pot dinner in just over 30 minutes. But don't worry if you leave them out—this guisado stands up deliciously all on its own. It's also especially satisfying the next day with scrambled eggs in breakfast tacos.

Original recipe: cooking.nytimes.com

Yield:
4 servings
Prep:
0 hr 10 min
Cook:
0 hr 25 min
Total:
0 hr 35 min
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Ingredients

  1. 2 tablespoons vegetable oil, preferably avocado
  2. ½ white onion, diced
  3. 1 pound ground chicken
  4. Kosher salt (such as Diamond Crystal)
  5. 3 garlic cloves, minced
  6. 2 tablespoons white vinegar
  7. 2 teaspoons ground chile powder, preferably ancho or chipotle
  8. 2 teaspoons dried oregano, preferably Mexican
  9. ½ teaspoon ground cinnamon
  10. 2 (15-ounce) cans white beans, such as lima (butter) or great Northern, drained and rinsed
  11. 2 cups low-sodium chicken broth or water
  12. 2 Roma tomatoes, diced
  13. 5 ounces baby spinach or baby arugula, optional
  14. Fresh corn or flour tortillas, salsa roja, minced cilantro and onion (optional), for serving

Instructions

  1. Heat the oil in a large Dutch oven over medium-high. When the oil is hot, add the diced onion. Cook, stirring occasionally, until the onion becomes fragrant and almost translucent, about 3 minutes.
  2. Add the chicken and 1 teaspoon salt to the pan, breaking the chicken up with a wooden spoon as it sizzles. Cook, stirring occasionally, until the chicken is no longer pink, 3 to 5 minutes.
  3. Add the garlic, vinegar, chile powder, oregano and cinnamon to the chicken, stir to combine and cook until garlic is fragrant, about 2 minutes.
  4. Add the beans, broth and tomatoes, bring to a boil, then reduce the heat and simmer uncovered for 10 minutes until the tomatoes begin to fall apart.
  5. Add greens if using, and cook until just wilted, about 3 minutes. Taste for salt and season as needed. Serve immediately with fresh tortillas, salsa roja, minced cilantro and onion on the side, if desired.