South Central Chicken and Black Bean Stew
A hearty chicken and black bean stew with bold spices and fresh vegetables inspired by South Central regional flavors. This latin american-inspired chicken ready in about 55 minutes pairs olive oil, medium, diced yellow onion, medium, diced red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, cut into 1-inch pieces boneless skinless chicken thighs
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 1 medium, diced red bell pepper
- 3, minced garlic cloves
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp dried oregano
- 1 can (15 oz), drained and rinsed black beans
- 1 can (14.5 oz) diced tomatoes
- 2 cups chicken broth
- 1/4 cup chopped fresh cilantro
- 1 tsp salt
- 1/2 tsp black pepper
- for serving lime wedges
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced yellow onion and 1 diced red bell pepper, sautéing for 5 minutes until softened.
- Step 2: Add 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp chili powder, and 1/2 tsp dried oregano to the pot, stirring for 1 minute until fragrant.
- Step 3: Add 1 lb cut chicken thighs to the pot and cook for 6-7 minutes, stirring occasionally, until the chicken is lightly browned.
- Step 4: Stir in 1 can (15 oz) drained black beans, 1 can (14.5 oz) diced tomatoes with juices, and 2 cups chicken broth. Season with 1 tsp salt and 1/2 tsp black pepper.
- Step 5: Bring the stew to a boil, then reduce heat to low and simmer uncovered for 25 minutes until the chicken is cooked through and flavors meld.
- Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro. Serve hot with lime wedges on the side for squeezing.
Frequently asked questions
How long does South Central Chicken and Black Bean Stew take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover South Central Chicken and Black Bean Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in South Central Chicken and Black Bean Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale South Central Chicken and Black Bean Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with South Central Chicken and Black Bean Stew?
Latin American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
