Prep 15 mins
Cook 0 mins
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.
- 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
- In a 5- to 6-quart slow cooker, stir together beans, salsa, chiles, flour and water.
- Season chicken with salt and pepper; arrange on tope of bean mixture.
- Scatter onion and bell pepper on top of chicken.
- Cover and cook on low heat for 8 hours (do not open lid or stir).
- 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°.
- 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.
- Cover pot and bring to a simmer on stove top.
- Transfer to oven and cook until chicken is tender, 1 1/2 to 2 hours.
- Proceed with step 3.