Slow Cooked Tex-Mex Chicken and Beans

I knew I would be making Ina's Jalapeno Cheddar Cornbread for the Barefoot Bloggers this week and I wanted something that would compliment it. I found this recipe from the November 2007 issue of Everyday Food. I intended to make it in the crock pot but didn't get back from the store in time. Luckily, the directions provided an alternative oven method. My husband proclaimed this meal delicious and I agreed! The addition of the chipotle in adobe gives it a pretty good kick. This dish will be perfect for a lazy Sunday during football season.

Slow-Cooked Tex Mex Chicken and Beans
Source: Everyday Food, November 2007

Serves: 4

Prep time: 15 minutes

Cook time: Varies, depending on method.

1 cup dried pinto beans, rinsed ( I used canned organic white beans)

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

Step 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.

Step 2: Cover and cook on low heat for 8 hours (Do not open lid or stir).

Step 3: Remove chicken from stew; shred into large pieces and return to stew. Serve topped with sour cream and cilantro.

Oven method

Preheat oven to 350 degrees. Follow step 1, using a 5-quart Dutch oven or large pot, substituting 2 cans (15 ounces each) pinto beans, drained and rinsed, for the dried beans, and increasing water to 2 cups. Cover pot and bring to a simmer on top of the stove. Transfer to oven and cook until chicken is tender, 1 1/2 to 2 hours. Proceed with step 3.