Slow-Cooked Tex-Mex Chicken & Beans |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is a recipe I found in the Seattle P-I newspaper. I thought it looked yummy so am posting it here so as to not lose it. There is a slow-cooker and an oven method. Cooking time will vary depending on cooking method used. Ingredients:
1 cup dried pinto bean, rinsed |
1 1/2 cups salsa (use your favorite) |
2 tablespoons chopped chipotle chiles in adobo |
2 tablespoons all-purpose flour |
1 cup water |
1 1/2 lbs boneless skinless chicken thighs |
1 medium red onion, chopped |
1 red bell pepper, seeded & chopped |
salt & pepper |
1/4 cup sour cream, for serving |
1/4 cup chopped fresh cilantro, for serving |
Directions:
1. In a 5- to 6-quart slow cooker, stir together beans, salsa, chiles, flour and water.
2. Season chicken with salt and pepper; arrange on tope of bean mixture.
3. Scatter onion and bell pepper on top of chicken.
4. Cover and cook on low heat for 8 hours (do not open lid or stir).
5. Remove chicken from stew; shred into large pieces and return to stew.
6. Serve topped with sour cream and cilantro.
7. Oven Method:.
8. Preheat oven to 350°.
9. Follow step 1, using a 5-quart Dutch oven or large pot, substituting 2 cans (15 oz each) pinto beans, drained and rinsed, for the dried beans, and increasing the water to 2 cups.
10. Cover pot and bring to a simmer on stove top.
11. Transfer to oven and cook until chicken is tender, 1 1/2 to 2 hours.
12. Proceed with step 3.
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