Tex- Mex Chicken and Beans
1 cup dried pinto beans, rinsed
16 ounce jar mild or medium salsa
2 Tbs chopped canned chipotle in adobo sauce
2 Tbs flour
1½ lbs boneless, skinless chicken thighs
coarse salt and freshly ground black pepper
1 medium red onion, chopped
1 medium red bell pepper (seeds and ribs removed), chopped
¼ cup reduced-fat sour cream, for serving
¼ cup chopped fresh cilantro, for serving
In a 5 to 6 quart slowcooker, stir together beans, salsa, chiles, flour and 1 cup water. Season chicken with salt and pepper; arrange on top of bean mixture. Scatter onion and bell pepper on top of chicken.
Cover and cook on low heat for 8 hours.
Remove chicken from stew; shred into large pieces, and return to stew.
Serve over brown rice, or inside flour tortillas to make tacos. Garnish with sour cream and cilantro.
Servings:4
Tips
*You may also use 1 to 2 cans of pinto beans, rinsed in place of the dried beans. Leave out the water in the recipe if you use canned beans. Don't add canned beans until the last hour of cooking. |
Free Forum Hosting
Important Announcement
First 