The Recipe

Slow-Cooked Tex-Mex Chicken and Beans

COOK TIME : a few secondsPREP TIME : 15 minutes
From Martha Stewart
Slow-Cooked Tex-Mex Chicken and Beans
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10

Ingredients

DESCRIPTION

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.



INGREDIENTS

  • 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

DIRECTIONS

Read Directions


NUTRITION

Calories00%
Cholesterol00%
Carbohydrates00%
Fat00%
Protein00%

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