I used the spices and proportions but made some modifications to accommodate my available ingredients. Instead of cooked chicken breast, I used 8 skinless, boneless chicken thighs, trimmed of fat and cut into 1" pieces. Because it was uncooked, I seasoned with salt and pepper and cooked in my Dutch oven in a Tbsp of vegetable oil prior to cooking the onions. When it was mostly cooked, I removed it and set it aside, then added another Tbsp of vegetable oil and the onions. I didn't have a can of green chilies, but I did have a poblano pepper, so I roasted it under the broiler, the removed the skin and chopped the pepper and added at the same step as listed. I also deglazed the pan with half the chicken broth, scraping up any flavorful browned bits from the bottom of the pan before adding the chicken and their juices, beans and the remainder of the chicken broth. At this step, I also added 1 14oz can of diced tomatoes, drained, and a small package of frozen corn. I brought it to a slight boil, then covered the pot, reduced heat and simmered about 15 minutes, until chicken was cooked through. Thighs are great because they remain so moist and juicy! This was a great recipe for using up miscellaneous fridge items (slow cooker white beans, diced jalapeños, poblano pepper)!
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I used the spices and proportions but made some modifications to accommodate my available...