Monday, September 22, 2008

slow-cooked tex-mex chicken and beans


JennyLee is making this chicken today, using the oven method I posted here. But we were talking about it and we both seemed to remember making this delicious dish in our slow cookers last time. So I went back, looked it up, and yes! Indeed, there are two ways to make this tex-mex feast: in the slow cooker, or in your oven. The slow cooker takes 8 1/4 hours with 15 minutes of prep. The oven method takes about 2 hours, with the same amount of prep. So you can just take your pick.

Incidentally, I also wanted to make this chicken today. I am totally not kidding when I tell you, the grocery store did not have boneless skinless chicken thighs. They do not typically stock boneless skinless chicken thighs. I had to Special Order boneless skinless chicken thighs. It is enough to make a person lose their mind. Especially since Miss JennyLee and I were reminiscing about how tasty and fabulous and filling and simple this dish is. And now I can't have any. =(

The recipe is from the November 2007 edition of Everyday Food magazine. (And if you search their website for the recipe, you will notice a huge typo there which calls for 2 quarts of flour. Not so, just follow my lead, I took it straight from the magazine).
****Finally! The boneless skinless thighs arrived! I substituted Green Chile Sauce for the salsa, and was it delicious!! You should try it!

slow-cooked tex-mex chicken and beans
serves 4

For this memorable fix-and-forget chicken stew, use a high-quality salsa to save time without skimping on flavor; choose a jar with a short ingredient list.
  • 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

  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.
  2. Cover and cook on low heat for 8 hours. (Do not open lid or stir.)
  3. Remove chicken from stew; shred into large pieces and return to stew. Serve topped with sour cream and cilantro.

And don't forget, if you don't quite have 8 hours ahead, but still want to have this meal, you can get it done in less than 2 1/2 hours using the oven method.

5 comments:

Miss Jenny said...

I must have used the oven method before since I remember it taking only 2 hours. It is almost done as I speaketh/typeth! Though it doesn't seem quite as thick as last time. hmmm. Was 2 cups too much? I will add a bit more flour. I can't wait! Sorry Min about the lack o' thighs.

Susan said...

I gave it a try and it was very good, but a little spicy. I will be making this again!

Min said...

Mmmm. We like spicy. You could use just one chipotle chile instead of 2 tbsp., that might do the trick. Or try a different salsa?

This is a dish I could make and eat over and over. Glad you liked it!

Shell said...

I tried this recipe today but had to make some changes based on what was available at my house. I used 2 cans of drained, rinsed pinto beans instead of dried. Probably a cardinal sin but it worked out okay. I also used homemade salsa from yesterday that was relatively spicy. I omitted the chilies since I wanted the kids to eat it too and both hate spicy food. I'll get them there one day! I had no chicken thighs in the freezer like I thought I did but found some chicken breasts. I used the slow cooker method and it was great! I pulled a bowl full out prior to added back the shredded chicken for my vegetarian 5-year old. She was quite happy with her beans and rice all wrapped up in a warm tortilla. The rest of us carnivores enjoyed the chicken!

Min said...

Oh I love this chicken and beans! I need to make it again very soon (possibly tomorrow if I start thawing chicken now!) Glad you all liked it, Shell!

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