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Dinner recipe · from the recipe book

Chicken Thigh Tinga Stew with Black Beans

Tender shredded chicken thighs simmer in a smoky, chili-spiced tomato sauce with black beans and sweet corn, finished with lime, cilantro and creamy avocado.

Chicken Thigh Tinga Stew with Black Beans

Ingredients

  • 1½ lb680 gChicken thighs, boneless skinlesstrimmed
  • 1 tbsp14 gOlive oil
  • 1½ medium160 gYellow onionthinly sliced
  • 4 cloves12 gGarlicminced
  • 1 whole14 gJalapeñoseeded and minced
  • 2¼ tsp6 gChili powder
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 2 tsp4 gGround cumin
  • 2 tsp2 gDried oregano
  • 2 tbsp32 gTomato paste
  • 1¾ lb800 gDiced tomatoes, canned
  • 1 cup240 gLow-sodium chicken broth
  • 2 cups344 gBlack beans, canned, drained and rinsed
  • 1 cup136 gCorn kernels, frozen
  • ½ tsp3 gSalt
  • 2 tbsp30 gLime juice
  • 1 cup chopped16 gFresh cilantrochopped
  • 1 cup diced150 gAvocadodiced

Steps

  1. Prep first: slice the onion, mince the garlic and jalapeño, chop the cilantro, and pat the chicken thighs dry. Leave the frozen corn kernels in the freezer until step 6.
  2. Heat the olive oil in a Dutch oven over medium-high heat. Brown the chicken thighs about 3 minutes per side, then move them to a plate.
  3. Lower the heat to medium. Add the onion and cook 5 minutes until soft, then stir in the garlic and jalapeño for 1 minute.
  4. Stir in the chili powder, smoked paprika, cumin, oregano and tomato paste and cook 1 minute until fragrant and darker.
  5. Add the canned tomatoes and chicken broth, scraping up the browned bits. Return the chicken thighs and any juices, bring to a boil, then cover and simmer gently 30 minutes, until the chicken reaches 165°F (74°C).
  6. Lift out the chicken, shred it with two forks and return it to the pot. Stir in the black beans, the frozen corn kernels and the salt, and simmer uncovered 10 minutes until the corn is hot and the stew thickens.
  7. Off the heat, stir in the lime juice and half of the cilantro. Ladle into bowls and top with the diced avocado and the remaining half of the cilantro.

Check labels: Gluten-free when you buy low-sodium chicken broth labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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