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chickenthighs chicken broth tomato paste onion sugar cider vinegar paprika prepared mustard salt cayenne Worcesteshire Sauce pinto beans rice canola oil
Viewed: 47 - Published at: 5 years agoIngredients
- 4 chickenthighs
- 3 cups chicken broth
- 6 oz. tomato paste
- 1 onion, chopped
- 1/3 cup sugar or Splenda
- 1/3 cup cider vinegar
- 2 Tablespoons paprika
- 1 Tablespoon prepared mustard, such as Gulden's
- 1/2 teaspoon salt
- 1/8 to 1/4 teaspoon cayenne
- 2 splashes Worcesteshire sauce
- 3 16 oz. cans pinto beans, drained
- 1/2 cup rice or all purpose flour
- 1 Tablespoon Canola oil or vegetable spray
Method
- Pre-heat oven to 350. Dredge chicken in flour. Add oil to oven proof Dutch oven. Heat over medium heat. Brown chikenin oven proof dutch oven. Brown chicken for 7 minutes a side or until lightly golden brown. Add onions,broth,tomato paste,spices, and remaining ingredients. Stir mixture until blended. Bring up to a simmer on the stove top and then transfer to the oven. Bake, covered with a tight fitting lid, for 2 hours. Serve with a salad.
