Chicken, Beans and Chipotle Peppers (serves 4)
Beans/pulses are so good for you and can be put with all sorts of flavors as by themselves they are fairly bland and cooked with chicken by themselves would be one rather tasteless dish. Add onions, garlic and chipotle peppers in Adobo sauce and you have a nice, somewhat spicy flavor. I had half a chicken in my freezer but it led to uneven portions so I would use 4 chicken legs or 8 chicken thighs or a mixture of the two. In a quest to reduce the fat content, I removed the skin.
2 tbsp. extra virgin olive oil seasoned with salt and pepper
1 large onion – chopped
2 large cloves of garlic – finely chopped
Chicken – whether, leg, thigh or even bite-size pieces of chicken breast
1 x 15 oz. can of cannellini/navy beans
1 x 15 oz. can of black beans
2 x chipotle peppers – chopped (from can of chipotle peppers in adobo sauce)
1 tbsp. adobo sauce
3 cups veg. broth/stock
Place oil in a cast iron casserole dish and when sizzling add onion.
When onion is slightly softened and beginning to brown add garlic and cook for a moment (don’t let garlic brown).
Remove onion and garlic from casserole dish.
Add chicken and sear on all sides until a little browned.
Add rest of ingredients, bring to boil and simmer for an hour.
