Snow-In Applewood Chipotle Chicken & White Bean Stew

 

Snow-In Applewood Chipotle Chicken & White Bean Stew

Smoky • Hearty • Warm-you-to-the-bones comfort

Serves: 4–6

Time: ~45 minutes
Difficulty: Easy

Ingredients

1½ lbs chicken thighs, boneless & skinless

1½ tbsp Applewood Chipotle Rub

1 tbsp olive oil

1 medium onion, chopped

3 carrots, sliced

2 celery stalks, sliced

4 cloves garlic, minced

1 tsp ground cumin

1 tsp smoked paprika (optional, for extra depth)

2 (15-oz) cans cannellini or great northern beans, drained & rinsed

1 (14-oz) can fire-roasted diced tomatoes

5 cups chicken broth

1 bay leaf

Salt & black pepper, to taste

Fresh parsley or cilantro for garnish

Instructions

Season the chicken
Toss chicken thighs generously with Applewood Chipotle Rub, coating all sides.

Sear for flavor
Heat olive oil in a Dutch oven or heavy soup pot over medium-high heat. Sear chicken 3–4 minutes per side until golden. Remove and set aside (it will finish cooking later).

Build the base
In the same pot, add onion, carrots, and celery. Sauté 6–8 minutes until softened and slightly caramelized. Stir in garlic, cumin, and smoked paprika; cook 30 seconds until fragrant.

Simmer
Add beans, fire-roasted tomatoes, chicken broth, and bay leaf. Nestle the chicken back into the pot. Bring to a gentle boil, then reduce to a low simmer.

Slow comfort
Cover and simmer 25–30 minutes, until chicken is tender and the stew thickens slightly. Shred the chicken gently if desired.

Finish & serve
Remove bay leaf, taste, and adjust seasoning. Ladle into bowls and garnish with fresh herbs.

Snow-Day Serving Ideas

Serve with warm crusty bread or cornbread

Add a dollop of sour cream or Greek yogurt for contrast

Perfect for leftovers—flavor gets even better the next day