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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!