Mexican Chicken and Bean Stew

0 from 0 votes
Print
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
  1. In a large pot, heat oil over medium-high heat. Add the chicken thighs and brown for 5-7 minutes.
  2. Add the Morelos cooking sauce and stir; then add the chopped tomatoes, water, and beans.
  3. Bring to a simmer and cover. Cook for 30 minutes until chicken is cooked.
  4. Remove the lid and simmer for another 15 minutes, uncovered so the stew can reduce slightly.
  5. Serve with sour cream, cilantro, and bread. Provecho!