Slow Cooked Tex Mex Chicken and Beans
A fix and forget chicken stew, I am going to try this one for sure. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 1 cup dried Pinto beans, rinsed
- 1 1/2 cups salsa, OR make from a shortcut on this site
- 2 tablespoons canned chipolte chiles, OR what ever chilis you have on hand, seeds removed
- 2 tablespoons all purpose flour
- 8 chicken thighs, bone in and skin on, it's flavor
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- salt and pepper, to taste
Instructions
- In a slow cooker, add beans, salsa, chiles, flour, and 1 cup water, and stir to mix. 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. Do NOT open lid or stir.
- Remove chicken from stew; remove skin and bones (save for your dog), shred meat into large pieces and return to stew. Serve topped with sour cream and cilantro if you desire.
Notes
Chicken thighs will run about 65 Baht/kilo, 8 thighs is probably about a kilo. Beans will run about 55 Baht/500 grams. 120 Baht, the rest is minimal, comes to about 89 cents per person per meal if serving 4 people.
Shortcut: Salsa.
Adapted from an internet recipe.
Nice… I’d leave the pepper whole or diced with the seeds. This looks like it would be a wonderful dish.