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Slow-Cooked Tex-Mex Chicken and Beans

Martha Stewart
  • 495 minutes
  • Serves 4

INGREDIENTS

8

boneless, skinless chicken thighs, boneless skinless

1 cup

Pinto beans, dried

1

Red bell pepper

1

Red onion

2 tbsp

Chipotle chiles in adobo sauce

1

jar Salsa, mild or medium

2 tbsp

All-purpose flour, unbleached

1

Kosher salt and freshly ground pepper

1

Sour cream