Chicken thighs get baked with pinto beans and salsa in a Dutch oven for easy, hearty Mexican comfort food.
Prep Time20mins
Cook Time2hrs
Course: Dinner, Soup
Cuisine: Mexican
Servings: 4
Author: Mandy Jackson
Ingredients
2tablespoonsolive oil
1medium onion,chopped
1red pepper,chopped
1/2teaspoonsalt
1/2teaspoonblack pepper
2tablespoonsflour
1 1/2cupssalsa
2(15.5 ounce) canspinto beans,rinsed and drained
1 1/2 to 2poundsboneless, skinless chicken thighs
For serving: sour cream, chopped green onion, sliced jalapeno, diced avocado, shredded cheese, cilantro
Directions
Preheat oven to 350 degrees.Heat olive oil in a Dutch oven over medium. Cook onions and red pepper until softened slightly - about 5 minutes. Stir in salt, pepper, and flour and cook 1 minute more. Add salsa, beans, and 1 cup water and stir to combine. Place chicken thighs over top and bring to a boil. Cover with a lid and transfer to oven. Cook 1 1/2 to 2 hours, until chicken is tender.Shred chicken. Serve with your favorite toppings.
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