A vibrant, flavour-packed slow-cooked stew featuring tender chicken and soft peppers, generously seasoned with zesty Tajín. This easy, one-pot wonder is packed with protein and fibre from the pinto bean, making it a healthy and irresistible weeknight meal.
boneless, skinless
425g cans, rinsed
113g cans, hot or mild
sliced into 6mm wide strips
minced
crumbled, for serving
tortilla or tortilla chip, for serving
Slice the pepper into 6mm wide strips and mince the garlic clove. Ensure the pinto bean cans are thoroughly rinsed and drained.
Add the chicken thigh, rinsed pinto bean, chopped green chile, sliced pepper, minced garlic clove, Tajín seasoning, rapeseed oil, onion powder, ground cumin, and sea salt to a 6- to 8-quart slow cooker.
Stir all the ingredients together until well combined. Cover the slow cooker and cook on the low setting for 4 hours, or until the chicken is extremely tender and the pepper is soft.
Once cooked, use two forks to break the chicken thigh into large, rustic chunks directly in the slow cooker, mixing it into the stew.
Serve the stew hot in bowls, over rice, or use a slotted spoon to tuck the mixture into tortillas for tacos or burritos.
Top each serving generously with crumbled queso fresco and an extra sprinkle of Tajín seasoning to taste.
If you prefer a thicker stew, remove the lid during the last 30 minutes of cooking to allow some of the liquid to evaporate.
For a spicier kick, use hot chopped green chile and add a pinch of cayenne pepper along with the other seasonings.
This recipe is excellent for batch cooking; leftovers can be stored in an airtight container in the refrigerator for up to 4 days and reheated easily.