INGREDIENTS
2
lbs Chicken thighs, bone-in skin-on
1 clove
Garlic
1
Onion
1 15 ounce can
Pinto beans
1 1/2 cups
Tomatoes
1 1/2 cups
Chicken broth
2 tbsp
Chipotles in adobo
1 tbsp
Baking powder
4 tsp
Chili powder
2 cups
Flour
1
Salt and black pepper
1 1/2 tsp
Sea salt
2 tbsp
Olive oil
1 tsp
Cumin, ground
1/4 cup
Butter
1 cup
Buttermilk
1 1/2 cups
Wisconsin cheddar cheese