Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, sliced into rounds
  • 2 cans (15 oz each) pinto beans, drained but reserved liquid
  • 6 cups low-sodium chicken broth
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 medium red bell pepper, diced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1 bay leaf
  • salt to taste
  • black pepper to taste
  • fresh cilantro for garnish
  • lime wedges for garnish

Instructions:

  1. Heat olive oil in a Dutch oven over medium-high heat. Add the chicken pieces in a single layer. Cook without stirring for 3-4 minutes until a golden-brown crust forms, then flip and cook for another 3 minutes. Remove chicken and set aside on a plate.
  2. In the same pot, add the onion, carrots, and red bell pepper. Sauté for 5-7 minutes until the onions are translucent and the edges of the carrots are softened. Stir in the minced garlic, cumin, smoked paprika, and oregano, cooking for just 60 seconds until the spices smell fragrant.
  3. Deglaze the pot by pouring in the chicken broth, scraping the bottom to release the browned bits. Stir in the fire-roasted tomatoes, pinto beans, and 1/2 cup of the reserved bean liquid. Add the seared chicken back into the pot along with the bay leaf.
  4. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes until the broth has thickened and the chicken is tender.