Tender Chicken and Creamy Beans

4 bone-in chicken thighs

2 tablespoons neutral oil

1 small yellow onion, thinly sliced

2 cups roasted New Mexico green chile, chopped

1 cup small-diced potatoes (skin on)

1/2 cup chicken broth

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

Salt and black pepper, to taste

Heat oil in a heavy skillet over medium heat.

Season chicken thighs generously with salt and pepper.

Place chicken skin-side down in the skillet and cook until browned, about 6–7 minutes. Flip and cook an additional 3 minutes. Remove and set aside.

In the same skillet, add onions and potatoes. Stir to coat in the rendered fat and cook until onions soften.

Add green chile, cumin and smoked paprika. Stir until fragrant.

Nestle chicken back into the skillet. Pour broth around the chicken, not directly over it.

Cover and simmer on low heat for 30–35 minutes, until potatoes are tender and chicken is fully cooked.

Remove the lid for the final 5 minutes to slightly thicken the sauce before serving.

2 cups dried pinto beans, soaked overnight

1 tablespoon neutral oil

1 small onion, finely chopped

2 cloves garlic, minced

1 tablespoon New Mexico red chile powder

1/2 teaspoon ground coriander

1 teaspoon salt (adjust to taste)

3 1/2 cups water or light broth

Preheat oven to 325°F.

Drain soaked beans and rinse well.

In a heavy, oven-safe pot or Dutch oven, heat oil over medium heat. Add onion and cook until translucent. Add garlic and cook until fragrant.

Stir in red chile powder and coriander, cooking until fragrant.

Add beans, salt and liquid. Stir once to combine.

Bring to a low boil, cover and transfer to the preheated oven.

Bake for 2 1/2 to 3 hours, stirring halfway through, until beans are creamy and tender.

Uncover for the final 15 minutes if a thicker consistency is desired.