Creamy Chicken Thighs Green Chilies and Bean Skillet
Created by KittenCal on May 17, 2012
- Servings: 5
- Prep Time: 20m
- Cook Time: 45m
- Recipe #7442
Ingredients
- 6 to 8 chicken thighs, bone-in
- Seasoned salt and pepper
- Oil, as needed
- 1 medium onion, chopped
- 4 large garlic cloves, finely chopped (garlic lovers can use more)
- 1 teaspoon crushed chili flakes, or to taste
- 1 1/4 teaspoons ground cumin
- 1 teaspoon dried oregano (rubbed between fingers to release the flavor)
- 2 (15 1/2 ounce) cans great northern beans, rinsed and drained
- 2 (14 1/2 ounce) cans chicken broth
- 1/2 cup heavy (33-35%) whipping cream
- 1 to 2 (4 ounce) cans chopped green chilies
- Fresh ground black pepper, to taste
- 1 cup sour cream (low fat is okay do not use fat-free)
- Fresh grated Parmesan cheese, optional
How to Make
-
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.