Paprika-Spiced Chicken and Pinto Bean Stew

Tender braised chicken thighs, pinto beans, and red lentils slow-simmered with sweet bell peppers and smoked paprika, served alongside fluffy baked russet potatoes.

• Prep: 15 min
• Cook: 50 min
• Total: 1 hr 5 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy

Dietary

• High-Protein
• High-Fiber
• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Halal
• Low-Fat
• Low-Sugar
• Low-Saturated-Fat
• Low-Cholesterol

Tags

• one-pot
• comfort food
• rich
• healthy

Ingredients

• 1 pound chicken thighs (boneless, skinless, cut into bite-sized chunks)
• 4 russet potatoes (medium, scrubbed)
• 1 tablespoon olive oil
• 1 yellow onion (medium, diced)
• 1 red bell pepper (large, diced)
• 4 clove garlic (minced)
• 1 tablespoon sweet paprika
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper (ground)
• 0.5 cup dry red lentils (rinsed)
• 1 can pinto beans (rinsed and drained)
• 1 can diced tomatoes
• 2 cup low-sodium chicken broth

Instructions

1. Preheat the oven to 400°F. Prick the russet potatoes several times with a fork and place directly on the middle oven rack. Bake for 45 to 50 minutes until skins are crisp and flesh is easily pierced with a fork.
2. While potatoes bake, heat olive oil in a heavy Dutch oven over medium-high heat. Add yellow onion, red bell pepper, and chicken thighs, browning the chicken for 6 minutes.
3. Add minced garlic, sweet paprika, dried thyme, kosher salt, and black pepper, stirring for 1 minute until fragrant.
4. Stir in the dry red lentils, rinsed pinto beans, diced tomatoes, and low-sodium chicken broth. Bring the mixture to a boil.
5. Reduce heat to low, cover, and simmer for 25 minutes until the lentils break down into a thick, velvety gravy and chicken thighs reach 165°F.
6. Split the hot baked potatoes open and generously spoon the warm stew directly over top.

Notes

Red lentils naturally dissolve into the broth during simmering, creating a luscious texture without heavy cream or thickeners.

Nutrition (per serving)

• Calories: 530
• Protein: 40 g
• Carbohydrates: 68 g
• Fat: 11 g
• Fiber: 14.5 g
• Sodium: 710 mg
• Saturated Fat: 2.2 g
• Sugar: 5.5 g
• Cholesterol: 75 mg