INGREDIENTS
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2 tablespoons canola oil
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2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
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1 large onion, chopped
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4 cloves garlic, chopped
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2 cups chicken broth
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2 Cubanelle peppers, seeded and sliced
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1 jalapeno, seeded and chopped
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2 teaspoons ancho chile powder
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1 teaspoon dried oregano
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1 teaspoon ground cumin
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1/2 teaspoon salt
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2 cans (15 oz each) pinto beans, drained and rinsed
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1 can (15 oz each) white shoepeg corn, drained
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2 tablespoons lime juice
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1/2 cup cilantro leaves
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Cornbread (optional)