Tex-Mex Chicken Stew

Serves : 8

Comments: This recipe is a modified version of one from "Everyday Food." Note that it requires a slow cooker. I'm generally not a fan of food relying on jarred salsa, but this actually turned out pretty well. And the low amount of labor involved can't be beat when you're pressed for time.

 

Ingredients:

  • 2 cups dried pinto beans
  • 2 jars (16 ounces each) medium salsa (I used Newman's Own Organic)
  • 4 tablespoons all-purpose flour
  • 2 cups water
  • 5 whole chipotle chiles in adobo sauce (less if you prefer)
  • 3 pounds boneless, skinless chicken thighs
  • 1 large red onion, chopped
  • 2 medium red bell peppers, chopped with ribs and seeds removed
  • sour cream and chopped cilantro for serving

Instructions:

In a 5- to 6-quart slow cooker, stir together the beans, one and a half of the jars of salsa, the flour, and water.

Drop the chipotle chiles in and, using two forks, tear each of the chiles apart into a few smaller pieces. Place the chicken on top of the bean mixture. Scatter the onion and bell papper on top of the chicken. Cover and cook on low heat 9 hours (if you let it go for 10, no big deal).

Using a fork, stir the stew around, breaking up the chicken. (It will shred into pieces very easily.) Stir in the remaining half jar of salsa. Taste and season with additional salt if necessary. Serve, garnishing each bowl with a dollop of sour cream and some chopped cilantro if desired.