Ingredients:

  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch chunks
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 large yellow onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 3 tbsp tomato paste
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 2 cups low-sodium chicken broth
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tsp dried oregano
  • 1/4 tsp cayenne pepper

Instructions:

  1. Pat the chicken chunks dry with paper towels and season with salt and pepper.
  2. Heat olive oil in the Dutch oven over medium-high heat. Add chicken in batches, searing until a golden-brown crust forms on all sides (about 5-7 minutes). Remove chicken to a plate and set aside.
  3. Lower the heat to medium. In the same pot, add the onion, bell pepper, and jalapeño. Sauté for 5 minutes until the onions are translucent and the peppers have softened.
  4. Stir in the minced garlic and cook for just 60 seconds until fragrant.
  5. Stir in the tomato paste and all dry spices (chili powder, cumin, paprika, oregano, cayenne). Toast the spices for 2 minutes, stirring constantly.
  6. Pour in the crushed tomatoes and chicken broth, scraping the bottom of the pot with your spoon to release the browned bits.
  7. Return the seared chicken and any accumulated juices to the pot, stir in the kidney beans, and simmer until chicken is tender and sauce has thickened.