Mexican Chicken and Bean Stew
Mexican Chicken and Bean stew
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Course:
Main Course, Soup
Cuisine:
Mexican
Servings: 4 people
Ingredients
- 1 tbsp olive oil
- 2 lbs boneless skinless chicken thighs
- 1 jar Molli Morelos cooking sauce
- 1 can chopped tomatoes
- 1 cup water
- 1 can black beans drained
- Salt and Pepper to taste
- Sour cream to serve
- Fresh cilantro to serve
- Crusty bread to serve
Instructions
-
In a large pot, heat oil over medium-high heat. Add the chicken thighs and brown for 5-7 minutes.
-
Add the Morelos cooking sauce and stir; then add the chopped tomatoes, water, and beans.
-
Bring to a simmer and cover. Cook for 30 minutes until chicken is cooked.
-
Remove the lid and simmer for another 15 minutes, uncovered so the stew can reduce slightly.
-
Serve with sour cream, cilantro, and bread. Provecho!