One of the reasons I love Julia Turshen is her gift for taking the simplest ingredients and transforming them into something both effortless and deeply flavorful. Case in point: her Green Chile Braised Chicken Thighs with Pinto Beans, which has quickly become our latest obsession.
I think this will be my new go-to this winter when we are craving something hearty but don’t want to spend forever in the kitchen.
The recipe is sooo straightforward: quickly brown boneless, skinless chicken thighs, then simmer them with pinto beans, tomatoes with green chiles, cumin, and chile powder until the chicken is fall-apart tender. After shredding the chicken with two forks, you finish with a splash of lime, a shower of cilantro, and a cooling dollop of sour cream.
The results are cozy and bright – a brothy stew that’s smoky, tangy, and a little spicy, with creamy beans that soak up every bit of flavor. It’s the kind of cooking that feels like it should take all day but doesn’t!
Book: Simply Julia, page 85
Rating: 5/5
How Easy Is That – Skill Level: Easy
How Easy Is That – Time Involved: Easy
Store-Bought Is Fine: Sour cream
Recipe’s not online.
