This is a great recipe to try! It came from Everyday Food magazine, November 2007 issue. A slightly spicy mix of chicken and beans, served in a bowl or with tostadas, tortillas, tortilla chips, you get the picture! My friend JennyLee’s husband told her he could eat this for dinner every night. I guess it really is that delicious. Our whole family loves this too.
You can also make this dish in your slow cooker, which takes about 8 hours. You can find those instructions here. With two ways to cook it, what’s not to love?
Don’t forget to visit me at The Bad Girl’s Kitchen for more fabulous recipes!
Slow-cooked tex-mex chicken & beans
serves 4 · prep time: 15 min. · total time: 2 ¼ hr.
2 cans (15 ounces each) pinto beans, drained and rinsed
1 jar (11 ounces) mild or medium salsa (1 ½ cups)
2 tablespoons chopped canned chipotle chiles in adobo sauce (comes in a small can, usually in the Mexican aisle. I just used one chile and chopped it up small)
2 tablespoons flour
1 ½ pounds boneless, skinless chicken thighs (about 8)
coarse salt and ground pepper
1 medium red onion, chopped
1 red bell pepper (ribs and seeds removed), chopped
¼ cup sour cream, for serving
¼ cup chopped fresh cilantro, for serving (optional)
- Preheat oven to 350°. In a 5-quart Dutch oven or large pot, stir together beans, salsa, chiles, flour and 2 cups water. Season chicken with salt and pepper; arrange on top of bean mixture.Scatter onion and bell pepper on top of chicken.
- Cover pot and bring to a simmer on top of the stove, do not stir.
- Transfer to oven, and cook until chicken is tender, 1 ½ to 2 hours.
Remove chicken from stew; shred into large pieces, and return to stew. Serve topped with sour cream and cilantro. (also good with tostadas or tortilla chips)