Chicken thighs get baked with pinto beans and salsa in a Dutch oven for easy, hearty Mexican comfort food.
Course: Dinner, Soup
Author: Mandy Jackson
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
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.