Ingredients: 1 tablespoon vegetable oil 1 (20 oz) bone-in chicken thighs, skin removed 1 cup salsa 1 can black beans, drained, rinsed (15 oz) 1 cup frozen sweet corn 1 can chopped green chilis (4.5 oz) 2 teaspoons chile powder Chopped Coriander for garnish (optional) Directions:
In 10-inch nonstick pan, heat oil over medium-high heat. Add chicken thighs; cook 6 to 7 minutes, turning once, until brown. Meanwhile, in 3 1/2- to 4-quart slow cooker, stir salsa, beans, frozen corn, green chilis and chili powder until well mixed. Top with chicken thighs. Cover; cook on Low heat setting 3 to 4 hours or until juice of chicken is clear. Stir before serving. Serve over rice or in Taco shells and sprinkle with coriander.
I want to encourage youngsters (male or female) to get into the kitchen and enjoy cooking. TASTE it!