Pulled Chipotle Chicken with Corn
 
Prep time
Total time
 
Serves: 6 servings
Ingredients
  • 1 Tbsp oil
  • 5 boneless skinless chicken thighs (or 2-3 chicken breasts, bone-in & skin-on)
  • 2 onions, thinly sliced
  • 1 tsp cumin
  • 1 chipotle pepper (canned in adobo sauce), finely chopped
  • 1 12-oz beer
  • 1 can fire-roasted diced tomatoes
  • 1 container or can of baked beans (I like Pacific Foods)
  • 2 cups frozen fire-roasted corn (or fresh kernels from 3 corn cobs)
  • Salt to taste
  • Avocado slices, optional
  • Plain yogurt, optional
Instructions
  1. Heat a heavy skillet or Dutch oven over medium heat for 3-4 minutes.
  2. Salt & pepper the chicken breasts, then add the oil and chicken breasts to the pan and let cook for 4 minutes or until browned on one side. Turn chicken over and brown the other side for 4 minutes. Remove chicken to a clean plate.
  3. Add the onion to the same pan and saute 5-8 minutes or until softened and nearly translucent. Add the cumin and chipotle pepper and stir to combine, then add the beer and let cook 3-4 minutes.
  4. Add the tomatoes, can of beans, corn kernels and chicken back to the pot. Cover and simmer over low heat for an hour or more, until chicken easily shreds with a fork (thighs will shred better than breasts, so you can always cut breasts into large chunks and then break apart).
  5. Serve over rice, bulgur, or any other whole grain and top with a dollop of yogurt and/or avocado.
Recipe by Eating Made Easy at https://eating-made-easy.com/pulled-chicken-with-chipotles-and-corn/