After a beautiful few days here in New York, it’s raining again! My husband’s poor cousin has his prom tonight (have fun, Ian!) and I hope that the rain doesn’t ruin that for him! I never went to prom but I assume that all of those girls are running to the store for all of the waterproof beauty products available. I had to go to the grocery store today in the rain because we literally had no food in the house. When I left, it wasn’t raining so I was wearing sandals. On my way home, it was absolutely pouring. I do prefer the rain, though; anything that will allow the weather to continue to stay a bit cooler is alright with me! I hate hot weather, which is why I moved to NYC from Phoenix. It really just puts me in a horrible mood. It’s pretty easy to warm up if you’re cold, but when you’re hot and sweating, cooling down seems almost impossible.
This stew is perfect for a rainy day like today. I wanted to make something hearty and warm, which I won’t get the chance to make much of as it gets warmer throughout the summer. I didn’t want to stand over the stove, tasting, stirring, adding, or working much at all, for that matter. I sauteed the onions and garlic for the base of the stew in some olive oil, then simply tossed everything else into the pot. I let it simmer for about 30 minutes, added in some sour cream for richness, and before I knew it, I had a fantastic stew with many layers of flavor that was no trouble at all to make. You can really add anything that you feel like. It was even better the next day, when it thickened a bit more and the chicken seemed to become even more tender. There’s really not much more to say about this stew. It’s an unpretentious, family-friendly, one-pot meal. Need I say more?
The ingredients. I was going to use the queso fresco, but then I remembered that it doesn’t melt very well, so I decided to use sour cream in the stew instead.
Heat your olive oil over medium heat and saute your onion in a large pot for 5 minutes until softened, then add in your garlic and saute for another minute until fragrant.
Add in the rest of the ingredients, except for the sour cream, stir, and turn the heat up to medium-high. Cook for 25-30 minutes until cooked through and thickened slightly. Temper the sour cream with some of the broth from the stew and add it in. Stir, taste for seasoning, and serve.
Top with a bit more sour cream and enjoy!
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 chicken breasts, cut into bite-sized pieces
- 3 potatoes, cut into bite-sized pieces
- 2 cans low-sodium diced tomatoes
- 1½ tablespoons Worcestershire sauce
- ½ teaspoon cumin
- ½ teaspoon black pepper
- ½ teaspoon kosher salt
- juice of 1 lime
- 2 bay leaves
- 1 can black beans, rinsed and drained
- 2 tablespoons sour cream, plus more for garnish
- Heat the olive oil in a large pot over medium heat. Add in the diced onion, saute for 5 minutes until softened, then add in the minced garlic and saute for another minute or so until fragrant.
- Add in the rest of the ingredients, except for the sour cream, and turn the heat up to medium-high. Stir to combine and cook for 25-30 minutes, until cooked through and slightly thickened.
- Place the 2 tablespoons of sour cream in a small container and add in a few spoonfuls of broth from the stew. Whisk together to temper the sour cream (this makes sure that the sour cream doesn't clump when added to the stew). Add in the tempered sour cream to the stew and stir to combine. Taste for seasoning and spoon into bowls. Makes 4 to 5 servings.