Creamy Chicken Thighs Green Chilies and Bean Skillet
Recipe: #7442
May 17, 2012
Categories: Chicken Sunday Dinner, High Protein, No Eggs, Chicken Dinner, more
"A KC favorite! A can of drained corn kernels is a great addition to add in, serve with a crusty loaf of bread "
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (387.5 g)
- Calories 572
- Total Fat - 31.1 g
- Saturated Fat - 10.7 g
- Cholesterol - 299.8 mg
- Sodium - 1415.1 mg
- Total Carbohydrate - 14 g
- Dietary Fiber - 0.9 g
- Sugars - 1.5 g
- Protein - 57.2 g
- Calcium - 301.3 mg
- Iron - 3 mg
- Vitamin C - 3.7 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a large skillet heat oil over medium-high heat (using enough oil to lightly coat the bottom of the saucepan). Season thighs all over with salt and pepper. Add in chicken thighs and brown well on both sides (about 3 minutes per side) remove to a plate. Add in onion; cook until softened (about 3 minutes). Add in garlic, chili flakes, cumin and oregano; cook stirring about 2-3 minutes. Add the beans, broth, whipping cream and green chilies; bring to a simmer stirring constantly.
Step 2
Add the chicken back to the skillet. Reduce heat; simmer uncovered, for 40 minutes stirring frequently, seasoning with more fresh ground black pepper and more salt about halfway through. When finished cooking remove from the heat; stir in sour cream until combined and heated through (do not boil). Sprinkle with Parmesan cheese if desired.
Tips
No special items needed.
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