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Slow-Cooked Tex-Mex Chicken and Beans
http://www.marthastewart.com/315328/slow-cooked-tex-mex-chicken-an...
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Ingredients
categorized
original
1 cup dried pinto beans, rinsed
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
Ingredients
categorized
original
Produce
Cilantro, fresh
(
1/4
cup
)
Pinto beans, dried
(
1
cup
)
Red bell pepper (ribs and seeds removed)
(
1
)
Red onion, medium
(
1
)
Meat
1 1/2 pounds boneless, skinless chicken thighs, boneless skinless
(
8
)
Condiments
Chipotle chiles in adobo sauce, canned
(
2
tablespoons
)
Salsa, mild or medium
(
1
jar
)
Cooking & Baking
All-purpose flour
(
2
tablespoons
)
Salt and ground pepper, Coarse
(
1
)
Dairy
Sour cream, reduced-fat
(
1/4
cup
)
Preparation
Read recipe preparation on
marthastewart.com
Martha Stewart
www.marthastewart.com
All 13,559 recipes
Social Stats
58.9
Rating
1-100
8
Tweets
159
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Likes
2
StumbleUpon
Views
528
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Recipe Stats
Published August 12, 2011 (1 year ago).
19 people saved this recipe.
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