Serves 6
Recipe from
Everyday Food Magazine
Husband-Tested
in Alice’s Kitchen
This
is so easy to make, but really has lots of flavor and is packed with a whopping
13 grams of fiber per serving. 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. I used "Green Mountain Gringo Salsa"
medium heat which is found at Lost River Market & Deli. It also
comes in mild heat for those who shy away from anything spicy. This salsa
has no preservatives in it; it's all natural. Chipotle Chilies in Abobo
Sauce are smoked jalapeño peppers. A little goes a long way. You'll
only need a small amount, so put the leftover from the can in the freezer in 1
Tablespoon dollops for when you make this dish again. Serve this chicken
stew on its own or over Easy Brown Rice
or even tortilla chips. Make a batch of
homemade Guacamole and it’s a party!
Add a crisp salad for a complete meal!
1 cup dried
pinto beans, rinsed
1 jar (11
ounces) mild or medium salsa (1½ cups)
2 Tablespoons chopped canned chipotle chilies in adobo sauce
2 Tablespoons all-purpose flour (I used whole-wheat flour.)
1½ 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
¼ cup
reduced-fat sour cream, for serving (You can also use plain Greek yogurt.)
¼ cup
chopped fresh cilantro, for serving
In a 5- to
6-quart slow cooker, stir together beans, salsa, chilies, 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.
Cover and
cook on low heat for 7½ to 8 hours. (Do not open lid or stir.) (I've made this a few times and when I got a new slow cooker recently, I noticed that the beans began to stick at 7 1/2 hours, so I turned off the cooker at that point.)
Using two
forks, shred into large pieces. Serve topped with sour cream and cilantro.
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