Chicken Stew with Hatch chiles

Fresh Hatch chiles are only available for a limited time, but Anaheims are the standard substitute. To give the chiles time to cool, roast them first.

Makes 6 servings (about 8 cups) Total time: 45 minutes

HEAT:

2 Tbsp. canola oil

1 cup diced onions

1 lb. boneless, skinless chicken thighs, cut into bite-sized pieces

2 cloves garlic, minced

1/4 cup all-purpose flour

DEGLAZE:

4 cups low-sodium

chicken broth

1 cup diced carrots

1 cup diced celery

3 Hatch chiles, roasted,

peeled, seeded, and diced

ADD:

11/ 2 cups fresh or frozen corn kernels (about 2 ears), thawed if frozen

1 can pinto beans (15 oz.),

drained and rinsed

2 tsp. kosher salt

1/2 tsp. black pepper

2 Tbsp. chopped fresh cilantro

Heat oil in a Dutch oven over medium-high. Add onions and sauté until softened, 3 minutes. Add chicken and garlic and sauté until chicken is browned, about 3 minutes. Sprinkle flour over chicken; stir to coat and cook 1 minute.

Deglaze Dutch oven with broth, scraping up any brown bits.

Add carrots, celery, and chiles to broth mixture. Bring to a boil, reduce heat to medium, and simmer stew 20 minutes.

Add corn, beans, salt, and pepper; cook until heated through. Stir in cilantro just before serving. Serve stew with Cheddar Polenta.

Per serving: 309 cal; 9g total fat (1g sat); 71mg chol; 945mg sodium; 34g carb (3g fiber, 6g total sugars); 24g protein