Portuguese Black Bean Chicken Stew
Indulge in the comfort of Portuguese Black Bean Chicken Stew, a hearty and vibrant dish brimming with bold flavors and wholesome ingredients. Tender, golden-seared chicken thighs are simmered to perfection with earthy black beans, velvety potatoes, and sweet red bell peppers in a rich, smoky broth enhanced by smoked paprika, cumin, and oregano. This soul-warming stew captures the essence of traditional Portuguese cuisine with its careful layering of spices and aromatics, from fragrant garlic to a touch of tomato paste for depth. Ready in just over an hour, it’s an ideal one-pot meal for a cozy family dinner or meal prep for the week. Garnished with fresh parsley and a squeeze of bright lemon juice, each bowl sings with both comfort and zest. Perfect for fans of Mediterranean and global flavors, this dish is a surefire way to elevate your mealtime repertoire.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1.5 pounds Chicken thighs (boneless, skinless)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium Yellow onion (diced)
- 4 cloves Garlic cloves (minced)
- 1.5 teaspoons Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 leaf Bay leaf
- 2 tablespoons Tomato paste
- 4 cups Chicken stock
- 3 cups Cooked black beans
- 1 large Red bell pepper (diced)
- 2 medium Potatoes (peeled and diced)
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 4 pieces Lemon wedges (for serving)
Instructions
Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Season the chicken thighs with salt and black pepper. Add them to the pot and sear for 3-4 minutes per side until golden brown. Remove the chicken and set aside.
In the same pot, add the diced onion and cook for 4-5 minutes until soft and translucent, stirring occasionally.
Add the minced garlic, smoked paprika, ground cumin, dried oregano, and bay leaf. Cook for 1 minute until fragrant.
Stir in the tomato paste and cook for another 1-2 minutes, allowing it to blend with the spices.
Pour in the chicken stock and bring the mixture to a simmer. Scrape the bottom of the pot to deglaze and release any browned bits.
Return the chicken thighs to the pot, along with the black beans, red bell pepper, and diced potatoes.
Cover the pot, reduce the heat to low, and let the stew simmer gently for 35-40 minutes, or until the chicken is tender and the potatoes are cooked through.
Remove the bay leaf and adjust salt and pepper to taste.
Serve hot, garnished with fresh parsley and a sprinkle of smoked paprika, if desired. Offer lemon wedges on the side for a bright citrus finish.
Nutrition Facts
Calories |
503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 514 mg | 22% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 7.8 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 114 mg | 9% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1189 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
