Mexican Chicken, Corn and Black bean Stew

The weather is changing, nights are getting pretty cold and a good hot, stick to your ribs stew is always welcome at the table.  I made this last night to harken back to summer with it's warm Mexican spices and tender black beans and corn.  I served with blue corn chips and a torn red romaine salad with a lime-avocado dressing.  Enjoy!


Serves 4 



4 Tbsp+ olive oil

2 Chicken breasts, trimmed of fat and cut into 2-inch cubes

1 yellow onion, peeled and diced

4 cloves garlic, peeled and minced

1 Jalapeño pepper, stem and seeds removed, minced

1 Tbsp Chipotle in Adobo, chopped (this can be very spicy, so add less or more to taste)

1 15 oz. can chopped tomatoes 

2 ears Corn, husk removed and kernels cut from cob (Frozen works just as well)

1 15 oz. can Black beans, drained and rinsed

1/2 C. Apple cider

juice of 1 lime

1/2 C. Cilantro, chopped 

2 bay leaves

Spice mix:

 2 Tbsp. Garlic powder

 2 Tbsp. Onion powder

 1 Tbsp. Smoked paprika

 1 Tbsp. Oregano 

 1 Tbsp. Cumin

 1 Tbsp. Chili powder

 1 tsp. Salt and ground black pepper

1 Tbsp soft butter

1 Tbsp flour



Garnishes

Sliced avocado

Sour cream

thinly sliced green onion



Place cubed chicken in large mixing bowl, add 2 Tbsp oil and half the lime juice, season generously with spice mix; mix well and reserve on the side at room temperature for at least 30 minutes. 



Please a large heavy bottomed pot on range top (I like to use glazed cast-iron) over medium high heat. Once hot, add remaining oil. As soon as oil starts to smoke, carefully start adding chicken, being careful not to crowd the bottom of the pot. Sear all sides until browned, approximately 3 to 4 minutes. Remove seared pieces and reserve on a play on the side. Repeat this step until all chicken has been seared. Reduce heat and add onions and jalapeño pepper, stir and cook for 3-4 minutes until vegetables start to soften. Add garlic, stir and cook another minute. Add chipotle and tomatoes, cider, corn kernels, and bay leaves. Add chicken and any juices from the plate back to pot  Stir, increase heat until mixture boils. Reduce heat to simmer; add black beans, the rest of the lime juice and spice mix. Cover and cook slowly for 20 minutes until chicken is fully cooked and corn is tender. 



Meanwhile, in a small bowl combine butter and flour and with a fork mix together so flour is completely incorporated into the butter (congratulations you’ve just made a classic French Beurre manie for thickening without lumps). Add beurre manie to stew, stir to incorporate, add cilantro and cook another 10 minutes. Taste and correct seasoning with salt and ground black pepper. Remove and discard bay leaves.  Serve stew over rice (I served it over roasted spaghetti squash) and garnish with avocado slices, sour cream and thinly sliced green onion. Enjoy!