Chile Chicken and Bean Guisado
Published May 19, 2026
Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
- Ready In
- 35 min
- Rating
- Comments
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Ingredients
2 tablespoons vegetable oil, preferably avocado
½ white onion, diced
1 pound ground chicken
Kosher salt (such as Diamond Crystal)
3 garlic cloves, minced
2 tablespoons white vinegar
2 teaspoons ground chile powder, preferably ancho or chipotle
2 teaspoons dried oregano, preferably Mexican
½ teaspoon ground cinnamon
2 (15-ounce) cans white beans, such as lima (butter) or great Northern, drained and rinsed
2 cups low-sodium chicken broth or water
2 Roma tomatoes, diced
5 ounces baby spinach or baby arugula, optional
Fresh corn or flour tortillas, salsa roja, minced cilantro and onion (optional), for serving
Preparation
- Step 1
Heat the oil in a large Dutch oven over medium-high. When the oil is hot, add the diced onion. Cook, stirring occasionally, until the onion becomes fragrant and almost translucent, about 3 minutes.
- Step 2
Add the chicken and 1 teaspoon salt to the pan, breaking the chicken up with a wooden spoon as it sizzles. Cook, stirring occasionally, until the chicken is no longer pink, 3 to 5 minutes.
- Step 3
Add the garlic, vinegar, chile powder, oregano and cinnamon to the chicken, stir to combine and cook until garlic is fragrant, about 2 minutes.
- Step 4
Add the beans, broth and tomatoes, bring to a boil, then reduce the heat and simmer uncovered for 10 minutes until the tomatoes begin to fall apart.
- Step 5
Add greens if using, and cook until just wilted, about 3 minutes. Taste for salt and season as needed. Serve immediately with fresh tortillas, salsa roja, minced cilantro and onion on the side, if desired.
Private Notes
Comments
Made this dish tonight with some Rancho Gordo limas I had in the pantry, so included some of the bean juice in the broth. Delicious- would totally make this again!