Chile Chicken and Bean Guisado

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Proverbs 21:4

    [4] 

    Haughty eyes and a proud heart,

        the lamp of the wicked, are sin.

1 t olive oil

1 c onion, diced

1 lb ground chicken

Kosher salt and pepper to taste

1 T roasted garlic, mashed 

1 T white vinegar

2 t ground ancho chili 

2 t dried oregano

1/2 t toasted Cumin 

Sugar to taste

½ t ground cinnamon

1 cans white beans

2 c chicken broth or water

2 tomatoes, diced

1 c baby arugula

Heat the oil in a large Dutch oven over medium-high. 

When the oil is hot, add the diced onion. 

Cook, stirring occasionally, until the onion becomes fragrant and almost translucent, about 3 minutes. 

Add the chicken and 1 teaspoon salt to the pan, breaking the chicken up with a wooden spoon as it sizzles. 

Cook, stirring occasionally, until the chicken is no longer pink, 3 to 5 minutes.

Add the garlic, vinegar, chili powder, Cumin, sugar, oregano and cinnamon to the chicken, stir to combine and cook until garlic is fragrant, about 2 minutes. 

Add the beans, broth and tomatoes, bring to a boil, then reduce the heat and simmer uncovered for 10 minutes until the tomatoes begin to fall apart. 

Add greens if using, and cook until just wilted, about 3 minutes. 

Taste for salt and season as needed. Serve immediately with fresh tortillas, tortilla chips, salsa, minced cilantro and onion on the side, if desired.