I get kind of feudal with this recipe. I imagine myself lording over the staff and demanding more taxes from the peasants…
and then I remember I’m the one in the kitchen with the fabulous apron that I made with my own sewing machine. So that kind of makes me the staff. But staff with a broadsword!
Okay, so here’s the recipe.
- 6 skinned chicken thighs (about 1 1/2 pounds)
- 1 diced yellow onion
- 1 (14.5-ounce) can undrained stewed tomatoes
- 1 (4.5-ounce) can chopped green chiles, undrained
- 1/2 bag of mixed dried beans
- 1/4 bag of dried pinto beans
- 1 tsp ground cumin
- 1/4 cup fresh cilantro
- kosher salt, ground black pepper, paprika
- 1/4 cup sour cream
You Gotta Make It To Break It:
You need to cook the beans and chicken first, and I would suggest doing that in the pressure cooker together. Because it’s faster, and it’s awesome. er.
So get out your pressure cooker and put in the 1/2 bag of mixed dried beans, and the 1/4 bag of pinto beans. Sprinkle some paprika, garlic powder, a little bit of cilantro (like, a pinch) on top and then lay the chicken on top of that. Now add enough water so it covers the beans by 2 inches.
Cook on high for 25 minutes.
Now take out the chicken and remove the meat, put that back in the pot and toss yer bones.
Then add the rest of the ingredients plus 4 cups of water, but not the sour cream.
When it is finished cooking, ladle into a bowl and then add the sour cream.
Not all of it. That would be ridiculous. Just a heaping spoonful.