Chipotle Chicken With Pintos And Spanish Rice

Ingredients

(10 or More) Boneless/Skinless Chicken Thighs

(5) Envelopes of Dry Chicken Gravy (24g each)

(2) Large Chipotle Peppers in Adobe Sauce (340g each)

(5) Cans Chopped or Diced Green Chopped Chile Peppers (113g each)

Cumin – season to taste

Chopped Cilantro, if desired

Place Fully Drained Pinto Beans in Large Pot or Slow Cooker.

Layer Boneless/Skinless Chicken Thighs on top.

Pour Dry Chicken Soup Envelopes all over.

Separate Chipotles as you are placing them all over. Include the Adobe Sauce.

Then, pour chopped or diced green chiles.

Stir occasionally. Approximately 5 hours or until chicken is thoroughly cooked.

Cook a large pot of rice in a separate pot.

Serve Chipotle Chicken with beans over rice in a bowl. Top with fresh Cilantro, if desired.