Chile Chicken and Bean Guisado
25 min4 servings
A rustic Mexican stew of ground chicken, white beans and tomatoes simmered with ancho chile, oregano and cinnamon.
| 30 ml vegetable oil, preferably avocado | Heat oil, cook onion until fragrant, 3 min | Add chicken & salt, cook until no longer pink, 3–5 min | Add garlic, vinegar, spices; cook 2 min | Add beans, broth & tomatoes; simmer 10 min | Add greens if using, wilt 3 min; season & serve |
| ½ white onion, diced | |||||
| 455 g ground chicken | |||||
| Kosher salt (such as Diamond Crystal) | |||||
| 3 garlic cloves, minced | |||||
| 30 ml white vinegar | |||||
| 2 teaspoons ground chile powder, preferably ancho or chipotle | |||||
| 2 teaspoons dried oregano, preferably Mexican | |||||
| ½ teaspoon ground cinnamon | |||||
| 2 (15-ounce / 425 g) cans white beans, such as lima or great Northern, drained and rinsed | |||||
| 480 ml low-sodium chicken broth or water | |||||
| 2 Roma tomatoes, diced | |||||
| 140 g baby spinach or baby arugula (optional) | |||||
| Fresh corn or flour tortillas, salsa roja, minced cilantro and onion (optional), for serving |
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