Friday, November 2, 2007

Slow-Cooked Tex-Mex Chicken and Black Beans

We did this earlier this week and it was REALLY good - and completely simple, a nice combination.

(adapted from Everyday Food November 2007)
1 can black beans, drained
1 jar mild or medium salsa
2 tablespoons chopped canned chipolte chiles in adobo sauce
1 1/2 pounds boneless, skinless chicken thighs (about 8)
salt and pepper
1 medium red onion, chopped
1 red pepper, chopped

In the slow cooker, stir together beans, salsa, chiles and 1 cup of water. Season chicken with salt and pepper; arrange on top of bean mixture. Toss the onion and pepper on top of the chicken.
Cover and cook on low for 8 hours. Do not open or stir.
Remove chicken from stew and shred into large pieces and return to stew. Serve topped with sour cream and cilantro, if desired.


sarah said...

as you can imagine, thrilled about this one! (in my imagination, you spend a lot of time imagining how to fulfill my hopes and dreams... :) ). anyway, will be definitely trying it soon.


PastorMac's Ann said...

Made this yesterday. The only thing I did differently was to add an extra can of black beans. I forget the sour cream but I'm sure that it would have been a nice addition. We had corn as a side dish.

It was delicious. 5 out of 8 of us enjoyed it very much! That's a great ratio around here!