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Chicken and Black Bean Stew with Chorizo and Collards

Hello and welcome to Sunday Supper on Djalali Cooks. Today I have a really simple stew that is well rounded and so flavorful. With moist chicken thigh pieces and black beans creating the backbone, the flavor is amped up with Mexican chorizo; the richness is balanced with the fresh verdant flavor of braised collards. All of which make this dish a perfect Sunday Supper! Let’s get right to it!

Chicken and Black Bean Stew with Chorizo and Collards

In addition to the chicken and the black beans, we have an onion, garlic and bay leaves. At the end we will give it a splash of white wine vinegar.

Chicken and Black Bean Stew with Chorizo and Collards ingredients

Building the Chicken and Black Bean Stew

It all starts with browning about 5 ounces of Mexican chorizo in a braiser or Dutch oven with a little oil, over medium heat. When the chorizo is browned, transfer it with a slotted spoon to a separate bowl. Leave behind as much of the fat as possible. Then toss the chicken thigh pieces into the remaining chorizo fat and brown the chicken pieces over medium heat. Stirring occasionally.

Meanwhile, dice the onion and mince or press the three cloves of garlic. When the chicken is browned and the outside is mostly opaque, use the slotted spoon to transfer the chicken pieces to a separate bowl. Keep the chicken and chorizo separate because the chorizo is a topping at service, while the chicken will go back into the stew.

Then add the diced onion to the remaining fat in the pan or pot. Add the bay leaves and stir occasionally until the onions are translucent. Then add the drained and rinsed black beans. Use a potato masher, or a meat pounder to lightly smash about half of the black beans.

Stir the onion and bean mixture together then add the chicken back to the pan. Pour in 1.5 cups of water, stir and let the stew come up to a simmer.

Occasionally stir the mixture, scraping up the brown bits from the bottom of the pan. Let the stew simmer and reduce for 20 minutes. At this point, start your rice.

Simmering Chicken and Black Bean Stew with Chorizo and Collards

The Collard Greens

After about 10 minutes of simmering the stew, get a separate skillet warming over medium heat for the collard greens. Add a tablespoon of olive oil to the skillet for the collards. For two servings, I used 8 ounces (or half a 16-oz. bag of washed and cut collards). If you are serving four, use the whole 16-ounce bag and cook it in two batches.

When you get the greens in the pan, pour 2-3 tablespoons of water over the greens and let them wilt. Stir them as they cook to get them evenly wilted. Season with Kosher salt and cook them down until they are glossy and bright green. At this point if you are doing batches, add the rest of the greens and repeat with adding a couple tablespoons of water, stirring, seasoning with Kosher salt and cooking until all the greens are bright green and tender. Turn off the heat.

Chicken and Black Bean Stew

After about 20 minutes of simmering, your stew should be a bit thicker. Stir in 2 teaspoons of white wine vinegar and 1/2 teaspoon of Kosher salt. Remove the bay leaves and turn off the heat.

Chicken and Black Bean Stew

Prepare for service: Chop up some fresh cilantro, slice some scallions. Scoop a serving of rice into a shallow bowl or rimmed plate.

Top the rice with a serving of Chicken and Black Bean Stew. Use kitchen tongs to nestle some collard greens alongside the stew. Top with a generous sprinkling of the cooked chorizo, sliced scallions and cilantro.

Chicken and Black Bean Stew with Chorizo and Collards

This stew is so well-rounded; with so many opportunities for perfect bites! Our protein rich stew has wonderful, nutrient dense collard greens to round out every bite! It’s a flavorful and satisfying stew for a chilly winter day.

Chicken and Black Bean Stew with Chorizo and Collards

I am so glad you joined me today for this Chicken and Black Bean Stew with Chorizo and Collards on Sunday Supper. For more comforting wintry recipes, try my Mushroom Potpie with Fall Veggies or Sazón Chicken Tortilla Soup. Be sure to follow me on Instagram for behind the scenes stories. Take care and be well, see you tomorrow! xo Kelly

Chicken and Black Bean Stew with Chorizo and Collards

Chicken and Black Bean Stew with Chorizo and Collards

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Dinner, Main Course American/Brazilian
By Adapted from Eating Well Serves: 2-4
Prep Time: 10 Minutes Cooking Time: 30 Minutes Total Time: ~40 Minutes

A comforting, hearty, simple Chicken Stew with Beans; served over rice with braised Collard Greens, Mexican Chorizo, Scallions and Cilantro.

Ingredients

  • 5 oz. Mexican Chorizo
  • Drizzle of Olive Oil
  • 4 Chicken Thighs, cut into 1-inch pieces
  • 1 Onion, diced
  • 3 Cloves of Garlic, minced or pressed
  • 2 Bay Leaves
  • 1 15-oz. Can of Black Beans, drained and rinsed
  • 2 tsp. White Wine Vinegar
  • 1/2 tsp. Kosher Salt
  • Collard Greens
  • 1 tbsp. Olive Oil
  • 8-16 oz. Collard Greens, washed and chopped into strips
  • 2-3 tbsp. Water
  • Pinch of Kosher Salt
  • Serve With
  • Cooked White Rice
  • Sliced Scallions
  • Chopped Cilantro

Instructions

1

Brown the Mexican chorizo in a braiser or Dutch oven with a little oil, over medium heat, breaking up the sausage as it cooks.

2

When the chorizo is browned, transfer it with a slotted spoon to a bowl. Leave behind as much of the fat as possible.

3

Then toss the chicken thigh pieces into the remaining chorizo fat and brown the chicken pieces over medium heat. Stirring occasionally.

4

When the chicken is browned and the outside is mostly opaque, use the slotted spoon to transfer the chicken pieces to a separate bowl. Keep the chicken and chorizo separate because the chorizo is a topping at service, while the chicken will go back into the stew.

5

Add the diced onion to the remaining fat in the pan or pot. Add the bay leaves and stir occasionally until the onions are translucent. Then add the drained and rinsed black beans. Use a potato masher, or a meat pounder to lightly smash about half of the black beans.

6

Stir the onion and bean mixture together then add the chicken back to the pan. Pour in 1.5 cups of water, stir and let the stew come up to a simmer.

7

Occasionally stir the mixture, scraping up the brown bits from the bottom of the pan. Let the stew simmer and reduce for 20 minutes. At this point, start your rice.

8

After about 10 minutes of simmering the stew, get a separate skillet warming over medium heat for the collard greens. Add a tablespoon of olive oil to the skillet for the collards. For two servings, I used 8 ounces (or half a 16-oz. bag of washed and cut collards). If you are serving four, use the whole 16-ounce bag and cook it in two batches.

9

When you get the greens in the pan, pour 2-3 tablespoons of water over the greens and let them wilt. Stir them as they cook to get them evenly wilted. Season with Kosher salt and cook them down until they are glossy and bright green. At this point if you are doing batches, add the rest of the greens and repeat with adding a couple tablespoons of water, stirring, seasoning with Kosher salt and cooking until all the greens are bright green and tender. Turn off the heat.

10

After about 20 minutes of simmering, your stew should be a bit thicker. Stir in 2 teaspoons of white wine vinegar and 1/2 teaspoon of Kosher salt. Remove the bay leaves and turn off the heat.

11

Serve the stew over rice topped with some cooked chorizo, chopped cilantro and sliced scallions.

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  • Sandra
    December 5, 2021 at 12:46 pm

    Hi Kelly
    I like how you go for full-on flavor with your recipes! Always interesting recipes that pull the reader in to want to try them.
    Today is Southwest Black Bean Burger day for me. I hope it turns out ok!
    Alright then Kelly, have a nice Sunday and thank you for the recipes and encouragement.
    I really like how you make cooking accessible and totally not snobby!
    Take care
    Sandra

    • Kelly Djalali
      December 6, 2021 at 8:16 am

      Hello Sandra! I am so happy you find the recipes approachable and uncomplicated. I am excited to hear how the black bean burgers turned out for you. Keep me posted…xo Kelly

  • Sally Burke
    December 6, 2021 at 12:04 am

    Definitely going to test this one out Kelly.
    Happy cooking ?‍?
    Sally ?

    • Kelly Djalali
      December 6, 2021 at 8:16 am

      Let me know how you like this recipe, Sally! xo Kelly

  • Cheryl
    December 8, 2021 at 9:46 pm

    Hi Kelly,
    Another winner!
    Tried this tonight for a Wednesday dinner. However, made a few substitutions.
    I thought I had chorizo in the freezer; it was andouille, so I used it instead. Added Penzey’s red and black pepper to the sausage as it cooked, to amp up the spiciness. Don’t like collards, so used kale. And added a tbs. of adobo to the stew. Also used 2 cans of black beans..
    Otherwise, followed your directions..and it is delicious!!!! My fussy husband loved it and asked for seconds.
    This was easy to make and it will be added to our family dinner rotation.
    Thank you for the inspiration and directions.
    Happy Holidays!
    Cheryl

    • Kelly Djalali
      December 8, 2021 at 10:26 pm

      Wonderful Cheryl! Your substitutions sound perfect! I am so happy this recipe worked out so well for you. Thank you so much for reporting back on your success. Have a lovely week, xo Kelly