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1
In a Dutch oven or large, heavy-bottomed pot, heat 1 tablespoon oil and the cumin seeds over medium, stirring, until the cumin is lightly toasted and aromatic, about 1 minute.
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2
Add onions, garlic, and bell pepper; cook, stirring occasionally, until vegetables are soft and lightly golden, about 15 minutes.
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3
Push the onion mixture to the edges of the pot, add remaining 1 teaspoon oil, and increase heat to medium-high.
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4
Add the chicken, cooking on one side until seared, 3 to 5 minutes.
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5
Turn chicken pieces and cook an additional 2 to 3 minutes.
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6
With a slotted spoon, transfer the chicken to a plate.
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7
Add chili powder, oregano, and bay leaf to the pot, and cook 30 seconds.
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8
Add tomatoes and their juice and green chiles, and stir to combine.
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9
Bring to a simmer.
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10
Add broth, 1/2 teaspoon salt, and the beans; season with pepper, and stir to combine.
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11
Bring to a simmer.
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12
Stir contents, reduce heat to medium-low, and gently simmer.
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13
Cook, uncovered, until bean mixture thickens, about 45 minutes.
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14
Return chicken pieces, along with any accumulated juices from plate, to the pot and cook until chicken is tender, stirring occasionally, about 15 minutes.
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15
Serve immediately, garnished with a dollop of yogurt and cilantro leaves, as desired.
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16
(Per Serving)
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17
Calories: 372
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18
Saturated Fat: 1.3g
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19
Unsaturated Fat: 4.9g
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20
Cholesterol: 76.7mg
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21
Carbohydrates: 35.8g
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22
Protein: 42.7g
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23
Sodium: 924mg
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24
Fiber: 9.4g
