Ingredients
-
1 onion, chopped
-
2 tablespoons vegetable oil
-
8 boneless skinless chicken thighs
-
3 garlic cloves, minced
-
2 teaspoons ground coriander
-
1 1/2 teaspoons ground cumin
-
1 teaspoon dried chipotle powder
-
1/4 teaspoon salt
-
1 1/2 teaspoons pepper
-
19 ounces white kidney beans, drained and rinsed (or use can size that come closest, this is a Canadian size can)
-
2 (4 1/2 ounce) cans green chilies, chopped
-
2 tablespoons all-purpose flour
-
1/3 cup cilantro, fresh, chopped
-
2 tablespoons lime juice
Instructions
- In a large skillet heat 1 tbsp oil over medium-high heat, brown chicken all over. Transfer to crock pot.
- Drain any fat from pan. Heat 1 tbsp oil and fry onion, garlic, coriander, cumin, chili powder, salt and pepper, stirring occasionally until softened, about 6 minute Scrape into crock pot.
- Add beans and chilies to crock pot and cook on low for 5 hours.
- Remove chicken from sauce, cube into bite size pieces and set aside.
- Whisk flour with 3 tbsp water and stir into crock pot. cover and cook on high for 15 min or until sauce has thickened.
- Stir in chicken, fresh cilantro and lime, heat through and serve.