Trinidad Chicken Stew
INGREDIENTS
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Boneless, skinless chicken thighs, 2 pounds (cut into 2-inch pieces)
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Tomato, 1 large (cored and finely chopped)
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Yellow onion, 1 medium (finely chopped)
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Garlic, 2 medium cloves (peeled and very finely chopped)
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Scallions, 12 (green and white parts only, thinly sliced on a bias; about ¾ cup)
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Cilantro, ½ of a large bunch (leaves and stems from ¼ bunch finely chopped, about 3 tablespoons; plus the whole leaves from the remaining ¼ bunch, about ¼ cup of leaves)
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Fresh thyme, 20 sprigs (leaves picked from stems and finely chopped, about 1 tablespoon)
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Fine sea salt, 1 tablespoon plus 1½ teaspoons
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Freshly ground black pepper, 2 teaspoons
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Sweet paprika, ¼ teaspoon
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Grapeseed oil, ¼ cup
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Light brown sugar, 2 tablespoons (lightly packed)
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Chicken broth, 3 cups
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Pinto beans, one 15-ounce can (drained and rinsed)
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Cooked long-grain brown rice, 4 cups
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