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.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

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)

Directions

Step 1

Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

Step 2

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.

Step 3

In the same pot, add the diced onion and cook for 4-5 minutes until soft and translucent, stirring occasionally.

Step 4

Add the minced garlic, smoked paprika, ground cumin, dried oregano, and bay leaf. Cook for 1 minute until fragrant.

Step 5

Stir in the tomato paste and cook for another 1-2 minutes, allowing it to blend with the spices.

Step 6

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.

Step 7

Return the chicken thighs to the pot, along with the black beans, red bell pepper, and diced potatoes.

Step 8

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.

Step 9

Remove the bay leaf and adjust salt and pepper to taste.

Step 10

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

Serving size	(3592.5g)

Amount per serving	% Daily Value*
Calories	3252.1

Total Fat 122.2g	0%
Saturated Fat 25.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 826.8mg	0%
Sodium 3486.5mg	0%
Total Carbohydrate 251.8g	0%
Dietary Fiber 65.9g	0%
Total Sugars 33.5g
Protein 291.0g	0%

Vitamin D 0IU	0%
Calcium 503.7mg	0%
Iron 31.2mg	0%
Potassium 6180.9mg	0%

*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.

Source of Calories

Fat: 33.6%

Protein: 35.6%

Carbs: 30.8%