Slow-Cooked Chipotle Chicken with Black Beans and Corn

Tender chicken simmered in a smoky chipotle-infused sauce with earthy black beans and sweet corn, ideal for a hearty weeknight meal.

Cuisine: Mexican

Category: Mexican

Prep: 20 minutes. Cook: 30 minutes.

Serves 4.

Ingredients

• 1.5 lbs chicken thighs
• 1 tbsp olive oil
• 1 large, diced onion
• 3 cloves, minced garlic
• 1, minced chipotle pepper in adobo sauce
• 1 can (15 oz), rinsed and drained black beans
• 1 can (15 oz) diced tomatoes
• 1 cup corn kernels
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Add 1 large onion, diced, and cook for 5 minutes until translucent, then add 3 garlic cloves, minced, and 1 chipotle pepper in adobo sauce, minced, cooking for 1 minute until fragrant.
2. Step 2: Add 1.5 lbs boneless, skinless chicken thighs to the pot, and season with 1 tsp cumin, 1/2 tsp smoked paprika, 1/4 tsp salt, and 1/8 tsp black pepper. Cook for 3 minutes per side until golden brown.
3. Step 3: Stir in 1 can (15 oz) black beans (rinsed and drained), 1 can (15 oz) diced tomatoes, 1 cup corn kernels, and 1/2 cup water. Bring to a simmer, then cover and reduce heat to low. Cook for 25-30 minutes until chicken is tender.
4. Step 4: Stir in 1/4 cup fresh cilantro, chopped, and adjust salt and pepper to taste. Serve immediately.