Clean recipe · nl.nytimes.com
Slow-Cooker Tajín Chicken and Peppers
This easy braise is generously spiked with Tajín, the chile-lime salt that is often sprinkled on fresh fruit but can also be used as a punchy, one-stop seasoning for grilled chicken and salads. You can eat the stew in bowls, with tortilla chips on the side, or on top of rice, or use a slotted spoon to tuck it into tortillas for tacos, burritos or enchiladas. Mild or hot cans of roasted, chopped green chiles are usually stocked near the canned chipotles and pickled jalapeños, and are a versatile pantry item to have on hand.
Original recipe: nl.nytimes.com
- Yield:
- 4 servings
- Prep:
- 5 min
- Cook:
- 4 hr
- Total:
- 4 hr
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Ingredients
- 1 ½ to 2 pounds boneless, skinless chicken thighs
- 2 (15-ounce) cans pinto beans, rinsed
- 3 (4-ounce) cans hot or mild chopped green chiles (not drained)
- 1 bell pepper, sliced into ¼-inch wide strips
- 4 garlic cloves, minced
- 2 tablespoons Tajín seasoning, plus more for serving
- 2 tablespoons canola oil
- 1 teaspoon onion powder
- ½ teaspoon ground cumin
- Kosher salt (such as Diamond Crystal)
- Crumbled queso fresco, for serving
- Rice, tortillas or tortilla chips, for serving
Instructions
- Combine the chicken, beans, green chiles, bell pepper, garlic, Tajín, oil, onion powder and cumin in a 6- to 8-quart slow-cooker. Season with 1½ teaspoons salt. Cook on low until the chicken is tender and the pepper is soft, 4 hours.
- Break the chicken into large chunks using two forks. Serve topped with queso fresco and more Tajin to taste.