Chicken (or Turkey) with Salsa, Garbanzo Beans, and Corn
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
Ingredients
- 3-4 lbs chicken thigh meat (original calls for turkey)
1/3 cup flour
- Entity
- flour
- Category
- starch
- Wikidata
- Q36465
salt
- Entity
- salt
- Category
- condiment
- Wikidata
- Q11254
pepper
- Entity
- pepper
- Category
- spice
- Wikidata
- Q3143131
olive oil
- Entity
- olive oil
- Category
- fat
- Wikidata
- Q93165
3/4 cup salsa
- Entity
- salsa
- Category
- condiment
- Wikidata
- Q249114
1 cup chicken stock
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- chicken stock
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- flavor_base
- Wikidata
- Q96362076
1-2 cups corn kernels
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- corn kernels
- Category
- vegetable
- Wikidata
- Q3936020
1 16 oz can garbanzo beans (drained and rinsed)
- Entity
- garbanzo beans
- Category
- legume
- Wikidata
- Q21156930
- Zest of 1 lime
1 lime juice (juiced)
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- lime juice
- Category
- acid
- Wikidata
- Q5361217
cilantro
- Entity
- cilantro
- Category
- herb
- Wikidata
- Q41611
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Instructions
Trim fat from thigh meat.
Mix flour with salt and pepper.
Dredge chicken through flour, reserve remaining flour.
Heat pan with olive oil until shimmering.
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.