Chicken And White Bean Stew
|Olive oil||1 Tablespoon|
|Chicken thighs/Enough chicken to feed four||4|
|Red skinned potatoes||1 Pound|
|Garlic||3 Clove (15 gm)|
|Canned chicken broth||16 Ounce|
|Chili powder||1 Teaspoon|
|Canned white beans||2 Pound|
Pour olive oil into a Dutch oven.
Set on medium-high heat and add chicken thighs, skin side down.
While they brown, cut the potatoes into 1-inch chunks and add to the pan.
Peel and mince garlic and add to pan.
When chicken is a deep brown, turn it over and add chicken broth, paprika, cumin, chili powder, and salt.
Bring to boil, then reduce heat and simmer uncovered thirty minutes, stirring occasionally to keep potatoes submerged in juices.
Drain white beans and add them to mix.
Simmer five minutes more