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SLOW-COOKED TEX-MEX CHICKEN AND BEANS

 

Serves: 4

 

1 cup dried pinto beans, rinsed

1 jar (11 ounces) mild or medium salsa (1 1/2 cups)

2 tablespoons chopped canned chipotle chiles in adobo sauce

2 tablespoons all-purpose flour

1 1/2 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

1/4 cup reduced-fat sour cream, for serving

1/4 cup chopped fresh cilantro, for serving

 

Step 1: In a 5- to 6-quart slow cooker, 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.

 

Step 2: Cover and cook on low heat for 8 hours (Do not open lid or stir).

 

Step 3: Remove chicken from stew; shred into large pieces and return to stew. Serve topped with sour cream and cilantro.

 

Oven method

 

Preheat oven to 350 degrees. Follow step 1, using a 5-quart Dutch oven or large pot, substituting 2 cans (15 ounces each) pinto beans, drained and rinsed, for the dried beans, and increasing water to 2 cups. Cover pot and bring to a simmer on top of the stove. Transfer to oven and cook until chicken is tender, 1 1/2 to 2 hours. Proceed with step 3.

 

— Recipe from the November issue of Everyday Food Magazine

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Comments on: "SLOW-COOKED TEX-MEX CHICKEN AND BEANS" (1)

  1. This chicken and beans sounds great. I’m a big fan of slow cooked chicken that just falls apart while you eat it.

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