Slow-Cooked Smoky Chicken and Pinto Beans

(Photo courtesy of Fieldcrest)

It was my turn to bring in lunch for the cooking club we have here at work, so I wanted to prepare something that would yield enough servings to feed three of us at work plus extra for me to freeze and to eat throughout the week. I also wanted to prepare something that would be gentle on my wallet. After going through some of the recipes I saved in my Google Reader, I came across a Martha Stewart recipe for Slow-Cooked Tex-Mex Chicken and Beans that I could make in my slow-cooker. So, I added the necessary ingredients to my Fresh Direct order and was amazed to find out that the ingredients cost me less than $20. Perfect!



As much as I wanted to follow Martha's recipe to-the-letter, I wanted to make it my own. So, I altered it a bit (*gasp!*) and used an unexpected ingredient -- freshly ground coffee -- at the last minute. What resulted was a delicious stew of chicken and beans that had a subtle smoky layer of flavor when it was done cooking. I hope you enjoy it!

Slow-Cooked Smoky Chicken and Pinto Beans

(adapted from Martha Stewart's Slow-Cooked Tex-Mex Chicken and Beans)
Printable Recipe

INGREDIENTS

• 1 cup dried pinto beans, rinsed
  
• 1 12-ounce jar Fire Roasted Chili Salsa
• 2 tablespoons chopped canned chipotle peppers in adobo sauce
  
• 1 tablespoon adobo sauce
  
• 2 tablespoons all-purpose flour
  
• 1 cup water
  
• 1 1/2 pounds boneless, skinless chicken thighs
  
• Salt and pepper, to taste
  
• 1/4 cup coffee, freshly ground
  
• 1 medium red onion, chopped
  
• 1 red bell pepper, chopped (ribs and seeds removed)
  
• 1/4 cup fresh cilantro, chopped
  

INSTRUCTIONS

1. In a 5- to 6-quart slow-cooker, stir together beans, salsa, peppers, adobo sauce, flour, and water.
   
   
2. Season chicken on both sides with salt, pepper, and coffee. Place chicken in the slow-cooker, making sure to cover it as much as possible with the salsa and bean mixture.
   
   
3. Scatter the onion and bell pepper on top of the chicken.
   
   
4. Cover and cook on low heat for 8 hours.
   
   
5. Remove chicken from the slow-cooker. Shred into large pieces and return to the slow-cooker. Stir in chopped cilantro and serve!

Food Tip: When cooking with a slow-cooker, it is best not to open the lid if the recipe doesn't call for it, no matter how tempted you are to stir the ingredients (or how tempted you are to get a better whiff of the food while it's cooking). For every time you open the lid, you add an extra 30 minutes to your cooking time!

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