Chicken stew with beans
Description
In a large pot, heat the oil and cumin seeds over medium heat until the cumin is lightly toasted and fragrant, about 1 minute. Add onion, garlic, and bell pepper, reduce heat to low, and cook, stirring occasionally, until vegetables are soft and slightly golden, about 10 minutes. Increase heat to medium and add chicken, chili powder, oregano, and bay leaf. Cook, stirring frequently, for about 10 minutes. Add tomatoes and green chili, stir well, and cook for 5 minutes. Stir in broth, salt, and beans; season with black pepper and mix well. Cover, bring to a boil, then reduce heat to low and simmer, stirring occasionally, until chicken is cooked through and mixture has thickened slightly, about 1 1/2 hours. Divide stew into portions and serve with sour cream and cilantro, if desired.