Cookwith

Name: Boogaloo-Inspired Spicy Soul Stew
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces; 1 tbsp kosher salt (for brine); 6 cups water (for brine); 2 tbsp olive oil; 1 large yellow onion, diced; 1 red bell pepper, diced; 1 green bell pepper, diced; 3 cloves garlic, minced; 1 jalapeño, finely chopped (seeded for less heat); 1 tbsp smoked paprika; 2 tsp ground cumin; 1 tsp dried oregano; 1 tsp ground coriander; 1/4 tsp cayenne pepper; 2 cups diced tomatoes (canned or fresh); 1 cup tomato sauce; 1 can (15 oz) black beans, drained and rinsed; 1 can (15 oz) chickpeas, drained and rinsed; 1 cup cooked brown rice; 1/2 cup chopped fresh cilantro (plus more for garnish); Juice of 1 lime; Salt and pepper to taste

Boogaloo-Inspired Spicy Soul Stew

CrushedLemon1034

This Boogaloo-Inspired Spicy Soul Stew is a celebration of the 1960s counterculture’s wild, boundary-breaking flavors and communal spirit. With a soulful blend of Latin spice and classic soul food warmth, this hearty, dairy-free, and pork-free stew brings together brined chicken for extra juiciness, bright peppers, a medley of beans, and a kick of jalapeño. Finished with a burst of lime and a shower of cilantro, it’s a potluck-worthy dish designed to gather friends, spark conversation, and keep the dance floor hot long after dinner. Every spoonful grooves with flavor and free expression.

Ingredients

Instructions

In a large bowl, dissolve 1 tbsp kosher salt in 6 cups water. Add chicken pieces, cover, and brine for 20 minutes. Drain, pat dry, and set aside.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add chicken pieces and sear until lightly golden, about 3-4 minutes per side. Remove and set aside.
Add diced onion, bell peppers, and jalapeño to the pot. Sauté for 4-5 minutes until vegetables soften and begin to caramelize.
Add garlic, smoked paprika, cumin, oregano, coriander, and cayenne. Stir and cook for 1 minute until fragrant.
Return chicken to the pot. Add diced tomatoes, tomato sauce, black beans, and chickpeas. Bring to a simmer, scraping up any browned bits from the bottom.
Simmer uncovered for 18-20 minutes, stirring occasionally, until chicken is cooked through and stew is slightly thickened.
Stir in cooked brown rice, chopped cilantro, and lime juice. Season with salt and pepper to taste. Cook 2 more minutes to warm through.
Ladle stew into bowls. Garnish with extra cilantro and serve hot.