Chicken Thighs, Garbanzos and Corn Kernels

Chicken Thighs, Garbanzos and Corn Kernels - Slow Cooker

One of those recipes that started with all the right intentions, and only 1/2 the ingredients on hand. So this is my version...Great for a cold night, over brown rice or anything else. Inspired by Andrew Schloss

3-4 lbs chicken thigh meat (original calls for turkey)
1/3 cup flour
Salt
Pepper
Olive oil
3/4 cup salsa (mild to medium)
1 cup Chicken broth
1-2 cups corn kernels (freeze dried is what I used, you can try frozen or fresh. Original calls for pasole)
1 16 oz can garbanzo beans, drained and rinsed
Zest of 1 lime
Juice of same lime
Cilantro

Trim fat from thigh meat.
Mix flout with salt and pepper
Dredge chicken through flour, reserve remaining flour
Heat pan with olive oil until shimmering (I like cast iron, you may not)
Brown chicken on each side and remove from pan
Add chicken to slow cooker
If there is no fat in the pan, add a bit more olive oil or some butter
Add reserved flour and toast while stirring for 1 minute or so
Add salsa and broth to the pan, bring to boil, reduce heat to medium
Whisk to ensure flour is well mixed in
Add garbanzos to pan
Pour mixture over the chicken
Slow cook for 4 hours

Serve over brown rice, pasta, or just about anything.

Comments

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