Green Chile Chicken Stew {gluten free, dairy free, soy free}

This stew calls for many of my favorite ingredients, but I was still surprised by how much I liked it when everything came together. It was easy and quick to make, too!

Ingredients: 

1 lb. Chicken Breast

1/4 Cup Gluten Free Flour {I used Bob's Red Mill AP Blend}

1/2 tsp. Salt & Pepper

2 tsp. Cumin {divided}

1 Onion {diced}

1 Cup Diced Green Chiles {how to roast your own}

2-3 Medium Red Potatoes {diced}
1 Can Black Beans {drained and rinsed, and completely optional}
1/2 Cup Fresh Cilantro {chopped}
3 Cups Chicken Broth
Olive Oil

Directions:
To a large zip-top bag, add flour, salt & pepper, and 1 tsp. cumin.
Cut up chicken into bite-sized pieces, and add to flour mixture in the zip-top bag. Seal the bag, and then shake the bag well to coat the chicken pieces.
Heat a bit of olive oil in a large pot {I use my dutch oven}, and add the chicken. Cook chicken for several minutes, turning several times to brown all sides.
Remove chicken and set aside. {It doesn't need to be cooked through at this point.}
Add a bit more olive oil to the pan, plus the diced onion. Cook, stirring frequently, until the onions begin to look translucent. Stir in remaining cumin {1 tsp.}, plus an extra sprinkle of salt and pepper.
Add green chiles, potatoes, black beans, cilantro, and chicken broth. Return chicken to the pot.
Bring stew to a boil, reduce the heat a bit, cover, and cook for 15-20 minutes, or until potatoes are tender and chicken is cooked through.
When the stew is done, give it a taste! Feel free to add a bit more seasoning. Garnish with fresh cilantro.

I've shared this recipe on... The Gluten Free Homemaker {gluten free Wednesdays}, Allergy Free Wednesdays, Slightly Indulgent Tuesday